Master Bread Dough Recipes

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MASTER SWEET DOUGH RECIPE



Master Sweet Dough Recipe image

Use this master sweet dough recipe to make all kinds of different desserts like cinnamon rolls, sticky buns, doughnuts and more!

Provided by Elizabeth Marek

Categories     Dessert

Number Of Ingredients 7

8 ounces milk (110ºF)
10 grams dried instant yeast ((3 teaspoons))
25 ounces all-purpose flour (or bread flour)
8 ounces butter (softened)
4 ounces sugar
1 teaspoon salt
3 large eggs (room temperature)

Steps:

  • Warm milk to 110ºF. Add in 1 Tablespoon of your sugar and then the yeast and whisk to combine. Set aside for 5 minutes.
  • Add your flour to your mixing bowl and then add in your milk/yeast mixture. Stir on low to combine
  • While mixing on low, add in your sugar, eggs, butter and salt until combined
  • Increase the speed to medium and let mix until the dough cleans the sides of the bowls and feels elastic and smooth. The dough should bounce back when you touch it with your finger. This can take 8 - 12 minutes *do the window test - see blog post for details*
  • Shape the dough into a smooth ball and then place it into a greased bowl. Cover with a tea towel and let rise for 90 minutes in a warm place ***optional***(I pre-heat my oven to 170ºF for five minutes then TURN THE OVEN OFF. It should be barely warm inside. Place a bowl of warm water in the back of the oven and your covered bowl of dough into the oven and shut the door)
  • You can now shape the dough into rolls, make cinnamon rolls, sticky buns etc. See the blog post above for links to other recipes.

Nutrition Facts : ServingSize 4 ounces, Calories 101 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 86 mg, Fiber 1 g, Sugar 3 g

ARTISAN BREAD DOUGH MASTER RECIPE



Artisan Bread Dough Master Recipe image

This Artisan Bread Dough Master Recipe is the easiest way to make dough for dozens of artisan bread recipes.

Provided by Chef Rodney

Categories     Bread Recipes

Time 2h15m

Number Of Ingredients 4

6 1/2 Cups Bread Flour
1 1/2 Tbsp Active Dry Yeast
1 1/2 Tbsp Kosher Salt
3 Cups Warm Water (about 100°F)

Steps:

  • In a large mixing bowl, add the flour, yeast and salt. Mix to combine.
  • Pour in the water and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.
  • Cover the bowl with plastic wrap and let rise at room temperature for 2 hours or until the dough has risen nearly to the top of the bowl and has a sponge-like appearance.
  • Use the dough immediately or place the dough, covered with plastic wrap, in the refrigerator for up to 9 days before baking.

Nutrition Facts : Calories 49 kcal, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 175 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MASTER DOUGH FOR BREAD



Master Dough for Bread image

Use for pizza, bread, rolls, etc. Makes one 20 ounce ball of dough. Time does not include rise-time. It is easy to have fresh bread whenever you want it with only five minutes a day of active effort. For multiple loaves, Just mix the dough and let it sit for two hours. No kneading needed! Then shape and bake a loaf, and refrigerate the rest to use over the next couple weeks. Yes, weeks! The Master Recipe (below) makes enough dough for many loaves. When you want fresh-baked crusty bread, take some dough, shape it into a loaf, let it rise for about 20 minutes, then bake. Your house will smell like a bakery, and your family and friends will love you for it.

Provided by 2Bleu

Categories     Yeast Breads

Time 30m

Yield 20 ounces, 6 serving(s)

Number Of Ingredients 7

1 (1/4 ounce) package active dry yeast
3/4 cup warm water (105 - 110 degrees F.)
1 teaspoon sugar
1/4 cup corn oil
2 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon olive oil

Steps:

  • In a mixing bowl, dissolve the yeast with the water and sugar. Add the corn oil and blend.
  • Add the flour and salt and mix thoroughly. If using a stand mixer, mix for 4 minutes at medium speed, until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes.
  • Turn the dough out of the bowl and knead by hand for two additional minutes. Add olive oil to a deep bowl.
  • Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel. Let the dough rise for two hours.
  • Do not punch it down. Spread and push the dough ball across the bottom of the pan. At this stage the dough can be put in the refrigerator and allowed to rise slowly over night. Take the dough out of the refrigerator at least an hour before you are ready to use it.

MASTER BREAD DOUGH



Master Bread Dough image

This is a great master recipe to use because you can turn it into many different options. You can bake it as a bread loaf, rolls, or even breadsticks! You can also add extra flavoring as you desire.-Fleischmann's Yeast

Provided by Taste of Home

Time 55m

Yield 1 dozen.

Number Of Ingredients 7

6 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages Active Dry or RapidRise Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter

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.

Nutrition Facts : Calories 198 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

BASIC HOMEMADE BREAD



Basic Homemade Bread image

If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 6

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil

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.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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