Homemade Bread Dough Recipes

SIMPLE YEAST BREAD / DOUGH

Steps:

• Combine 1/2 cup warm water with 2 tablespoons of yeast and in a large mixing bowl and set aside for about 5 minutes.
• Combine the 1 1/4 cups warm water with the butter or oil and add to the yeast mixture after it has expanded.
• Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and mix well.
• Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. Turn the soft dough out onto a well floured surface and knead in remaining flour, continuing to knead for about 10 minute until the dough is very soft and pliable.
• Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours. Dough is ready when doubled in size and indentation remains when pressing a finger into the center.
• Press to deflate and shape the dough as you desire. You can use it to make mini pizzas, hot dog wraps, 2 regular sized pizzas, 2 loafs of bread or cinnamon bread.
• After shaping the dough, allow to rise again for 10-15 minutes before baking. Bake in a very hot oven (450-500 F) for 12-15 minutes. Check for desired golden color / doneness. Ovens vary in cooking time, so check the dough at about 10 minute and then adjust the cooking time / temperature according to your oven.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

MASTER BREAD DOUGH

Steps:

• In a large bowl, combine 2-1/2 cups of flour, sugar, undissolved yeast and salt. Heat water, milk, and butter until very warm (120°-130°). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. With spoon, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Place kneaded dough in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.) Shape, let rise and bake according to options below:, LOAF: (use half of dough): Roll dough into a 12x7-in. rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8x4-in. loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400° for 30 minutes or until done. Remove from pan; let cool on wire rack. Yield: 1 loaf., ONION ROLLS: (use half of dough): Divide dough into 10 equal pieces; shape into smooth balls. Place in a greased 8-in. round baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. Sprinkle with 2 tablespoons dried minced onion. Bake at 375° for 25 minutes or until done, covering with foil during the last 5 minutes of baking to prevent excess browning. Remove from pan; let cool on wire rack. Yield: 10 rolls., SOFT HERB BREADSTICKS: (use half of dough): Divide dough into 12 equal pieces; roll each into a 15-in. rope. Twist each rope several times if desired. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10-20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as oregano, dill weed or Italian herb seasoning. Bake at 400° for 15 minutes or until done. Remove from sheets; let cool on wire rack.

BEST BREAD DOUGH

Steps:

• DOUGH BY HAND: Mix water, yeast and sugar. Set aside.
• Mix ALL of the pudding mix with the milk.
• Add melted butter, egg and salt. Mix well. For really soft rolls, don't use the egg; for cinnamon rolls, the egg is a must -- otherwise they flatten out (but they're still tasty!).
• Add yeast mixture. Mix, then knead in flour until dough is smooth.
• Set in a warm place for 1 hour, then punch it down. Let it rise again for another 45 minutes.
• DOUGH IN 2LB BREAD MACHINE: Put the ingredients in the machine in the order listed above. Use the DOUGH setting.
• DO NOT COOK A LOAF OF THIS IN THE BREAD MACHINE! It is a very airy bread, and it will probably ruin your bread machine! (Lesson learned the hard way -- ).
• TO MAKE DINNER ROLLS: Form the dough into 1.5 to 2 inch balls, and place 1 inch apart on a cookie sheet. Bake in 350 degree oven for 15 to 20 minutes until golden on top.
• TO MAKE KOLACHES: Form the dough into 1.5 to 2 inch balls. Put mini-sausage and cheese on top, then pull the dough around and wrap it up as best you can. Place 1 inch apart on a cookie sheet. Bake as for DINNER ROLLS.
• CINNAMON ROLLS: Roll dough to 0.25 inch thick rectangle on a floured surface. Mix 1/2 cup melted butter, 1/3 cup cinnamon and 1 cup sugar; spread evenly (as best you can) over the surface of the dough.
• Roll up tightly, starting from a long side. Slice at 1 to 2 inch intervals. Place slices on a greased cookie sheet, 2 inches apart. (Pour a little melted butter over each one to make the rolls extra moist!).
• Cover and let rise 30 minutes.
• Bake at 350 degrees for 15 - 20 minutes. Remove them as soon as they turn golden. Frost with cream cheese frosting.

HOMEMADE BREAD DOUGH

Steps:

• Using a LARGE mixer, add the water and a few cups of flour. Mix.
• Add the salt, oil, honey, and yeast. (If you measure the oil first and then the honey, the honey doesn't stick as much).
• Add one cup of flour at a time, until the dough no longer sticks to the sides of the bowl. (at this point I think it's still too doughy, so I add one or two more cups depending on how much I have to shape the dough).
• Let it knead for 12 minutes.
• If making bread, turn on the oven to 170 degrees and let it heat while the dough kneads.
• Shape the dough and place in pans (will make 3-4 loafs of bread, depending on the size of the pans).
• Place the loafs in the oven. Turn off the oven. Let rise for 25-30 minutes.
• Turn on the oven to 350. Don't remove the bread, let it continue to raise while preheating.
• Bake for 20 to 25 minutes.
• Remove and cool on cooling racks.
• Don't put in the fridge, this makes it go stale faster. Freezes well.

BEST BREAD MACHINE BREAD

Steps:

• Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

TRADITIONAL WHITE BREAD

Steps:

• In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

EASY WHITE BREAD

Steps:

• Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
• Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
• Tip onto a lightly floured work surface and knead for around 10 mins.
• Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
• Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
• Place it on the baking parchment to prove for a further hour until doubled in size.
• Heat oven to 220C/fan 200C/gas 7.
• Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
• Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.