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What is the history of the doughnut? The doughnut has been around since the early 1800s, when a woman named Elizabeth Gregory made a deep-fried dough treat that she called "doughnuts" for her son, Hanson Gregory, who was a sea captain. Hanson is credited with inventing the hole in the middle of the doughnut. He said he did this so that the doughnuts would cook more evenly. In the late 1800s, a New England ship captain named Captain Gregory created the first recipe for doughnuts. His recipe included nutmeg and cinnamon, and the doughnuts were fried in pork fat, making them much sweeter than their modern-day counterparts. By the early 1900s, doughnuts had become popular in the United States, and they were often served at church socials and political events. During World War I, soldiers were given doughnuts as a treat. Today, doughnuts are sold in many varieties and are popular in many countries around the world.
Pistachio Cookie Bars - The Girl Who Ate Everything
These Pistachio Cookie Bars are soft delicious dessert with the best pistachio flavor. Make these for St. Patrick's Day or just for a fun dessert! PISTACHIO BARS I love anything pistachio flavored and these bars are seriously good. I love sugar cookie bars but the addition of the pudding mix to the dough keeps these bars
Pistachio and date sourdough focaccia using fresh-milled spelt and hard red wheat | The Fresh Loaf
This is the first of five focaccia I'm making that will be identical except for the olive oil used.Dough:350g whole wheat flour200g of 100% hydration sourdough starter250g water 1 tsp fine sea salt2 tablespoons olive oilToppingsBig handful of pistachios chopped up in a food processorDried dates cut into smaller chunksI started with 125g of spelt and 225g of wheat, milled twice, once coarse, then as fine as my Mockmill will get it.
Homemade pizza dough - Mygreekitchen
There’s something magical about making your own pizza dough at home. The scent of freshly baked crust, the warmth of the oven, and the joy of creating something from scratch—it’s comforting, simple, and deeply satisfying. Today I’m sharing my go-to homemade pizza dough recipe—a recipe that never fails and brings the whole family to the Continue Reading
Flatbread C.B. #2 - Uzbek sourdough flatbread | The Fresh Loaf
Formula courtesy of Ian Island66, by way of Tom Passin.🔗 To Ian's blog post https://www.thefreshloaf.com/node/75349/uzbek-sourdough-flatbreadThe bake went pretty much verbatim to Ian's blog instructions. I am happy with the outcome. I used rehydrated onion for my topping.
Swedish Tunnbrod | The Fresh Loaf
For the flatbreads Community Bake, I made Swedish Tunnbrod. The recipe is from King Arthur's Big Book of Breads, giving me another opportunity to bake something from that book. Tunnbrod is fairly straightforward. This recipe called for AP flour, rye flour (I used whole rye flour), sugar, yeast, salt, ground fennel seeds, milk, and melted butter. I combined the dry ingredients and then mixed in the wet ingredients by hand. The resulting dough was kneaded by hand for a few minutes, then allowed to ferment for an hour.
Flat Bread Community Bake: Georgian Khachapuri | The Fresh Loaf
Here is my contribution to the latest community bake. It is Adjaruli Khachapuri. The recipe I used was from Chainbaker https://www.chainbaker.com/khachapuri/For once I more or less followed the recipe. My dough was a little soft, so I added half a scoop of WW atta to firm it up a little.Also I split the dough into 2 medium and one small bread as I think just 2 breads would be rather large.The breads were rich but tasty. We had the small one cold as a snack the day after and it was still nice cold.
Desem-style pain au son, as baguettes (25% bran, lean dough) | The Fresh Loaf
Pain au son is one bread that I am so attached to. Not because I'm good at it, but because it took me hundred-something trials and errors until I got my accidental oven spring (lol).It all started out as my frustration with whole wheat bread, and my unwillingness to do extra steps outside the main fermentation timeline (like sifting and soaking). Trust me when I say I prolly am the laziest among you all when it comes to baking, so lazy that I devised various methods to allow me be lazy even harder.