Friday, February 14, 2014

Most successful batch of doughnuts yet

It's these recipes for the doughnuts and the glaze again, but I didn't bother with the overnight proofing in the fridge. The flavour didn't develop as nicely but otherwise these turned out amazingly well. They're not too doughy, not too oily, with a lightly crispy outside and lofty inside.

Tuesday, February 11, 2014

That's right. Egg-free egg bread.

As blogged about previously, this eggless version of Betty Crocker's Rich Egg Bread recipe uses a 2:1 ratio of white bread flour to multigrain bread flour, 1 Tbsp sugar, and 1 Tbsp fresh-ground flax seed in 3 Tbsp of water in place of the egg. The crust was almost exactly perfect, and I suspect the only reason it wasn't as fantastic as it could have been is that I wasn't being meticulous about coating the pre-baked loaf in oil/melted shortening.