On the topic of baking

Thebat

I've been baking bread for a while now and even have my own homemade starter, so I have a good bit of experience. However, a friend has asked me to teach him how to make shepherd's bread and I've never (knowingly) had it before. Does anyone have a decent recipe or any recommendations?

On a related note, does anyone know how to make old fashioned donuts, as in this http://www.roadfood.com/photos/8843.jpg ? I've scoured the internet looking for how they manage to get that shape with the crown-like ridges but I'm at a loss. Thanks in advance

KalTorak

Your guess is as good as mine re: the bread, but the donut thing I have a little experience with. As far as I can tell, for donut dough you can use either baking powder or yeast. The yeast dough makes the puffy, lighter guys (like glazed or jelly donuts), the baking powder makes the cakey kind (cinnamon, plain, chocolate). So you want a baking powder recipe.

I'm not entirely sure the difference in the method to get the ridges, but the last time I made them I got the ridges. My best guess would be that it depends on letting one side fry in the oil until it gets a crust, then flip it over. The other side will expand and stretch out the already-cooked side until the crust breaks into those ridges.

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Thebat wrote: »

I've been baking bread for a while now and even have my own homemade starter, so I have a good bit of experience. However, a friend has asked me to teach him how to make shepherd's bread and I've never (knowingly) had it before. Does anyone have a decent recipe or any recommendations?

Shepherd's bread is just a basic bread dough with malt or honey added, as well as a sponge that has malt or honey in it. Make sure to put a pan of boiling water in the bottom of the oven when you bake it.
This recipe works well as a base, but I suggest fiddling with it a little. I've used half malt/half honey. Different types of honey. Just play with it.

SPONGE:

1 cake or pkg. yeast
2 c. lukewarm water
4 c. flour (use a blend of flours, if preferred)
2 tbsp. malt or honey

Dissolve yeast in water slowly, thoroughly blend in the flour and malt or honey. Cover with a clean towel and let rise in a warm place for approximately 4 hours.

DOUGH:

1 cake or pkg. yeast
1 c. lukewarm water
1 tbsp. salt
2 tbsp. malt or honey
3 to 4 c. flour

Dissolve the yeast in the water. Blend in the salt, malt or honey and flour. Blend well. Thoroughly incorporate with the sponge until pliable and smooth. Dough will pull away from bowl. Turn out on a lightly floured board and knead for 3 to 5 minutes, then let rest for 10 minutes.

Shape into one long or one round loaf, cut a cross in center, and place on a corn meal sprinkled baking tin. Cover and let rise until almost doubled. Then place a pan of boiling water on the floor of the oven, place bread in oven, set temperature for 400 degrees, and bake the bread for 45 minutes or until golden brown and done.

Brush with egg white glaze before and after baking. Do not preheat the oven.