I’ve known for quite a while that I’d be working with bread this week, but it wasn’t until just a few days ago that I officially decided on what to do.<\/p>\n\n\n\n
I knew I wanted it to be a flatbread, preferably the Uyghur Nan we hear so much about from Fuschia Dunlop. I also<\/em> really wanted to try my hand at making doughnuts, as I’d never done anything like it before, and I thought it’d be a fun way to work with bread, and really flex the versatility of dough.<\/p>\n\n\n\n However, due to the onset of the COVID-19 grocery store shortages, I hadn’t so much as laid eyes on a packet of yeast in weeks. Of course, both the Uyghur Nan recipes I had found and the doughnuts I wanted to make had yeast in them–which is why I held off for as long as possible to decide on this week’s cooking activities, in the hope that yeast would magically find its way into my waiting arms.<\/p>\n\n\n\n And magically appear it did, as a family member was able to mail some of their back stock to us. Dreams really do come true!<\/p>\n\n\n\n And so it came to be that for week seven, I kneaded and rested and cut and rolled my way to a beautiful batch of homemade doughnuts, and a small pile of the flatbread I had read so much about. The recipes this week aren’t from Heirloom Kitchen<\/em>. I found the Uyghur Nan (spelled Uighur on their site) at Food 52<\/a>, and pulled the yeasted doughnut recipe from a copy of Cook’s Illustrated<\/a> that I had on hand.<\/p>\n\n\n\n Enjoy!<\/p>\n\n\n\n