Basicyeastdough Recipes

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SIMPLE YEAST BREAD / DOUGH



Simple Yeast Bread / Dough image

A versatile yeast dough recipe that you can use for making loaf bread, pizza, dinner rolls, hot dog wrappers..anything you can think of using bread.

Provided by Asooma

Categories     Breads

Time 2h15m

Yield 2 loaves

Number Of Ingredients 6

1/2 cup warm water (105-115 F)
2 tablespoons active dry yeast
1 1/4 cups water (105-115 F)
2 tablespoons butter or 2 tablespoons extra virgin olive oil
4 -4 1/2 cups all-purpose flour
1 teaspoon salt

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 YEAST DOUGH



Basic Yeast Dough image

You can use this dough to make all kinds of rolls, and shapes. This will keep in the fridge up to 5 days. It mixes up quick, doesn't need alot of kneading.

Provided by KittyKitty

Categories     Yeast Breads

Time 1h5m

Yield 1 dough

Number Of Ingredients 7

1 (1/4 ounce) package dry yeast
1 cup warm water (105F to 115F)
3 tablespoons sugar
2 tablespoons shortening
1 egg
1/2 teaspoon salt
3 -3 1/2 cups all-purpose flour

Steps:

  • Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, egg, salt, and half of flour; beat at low speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
  • Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days. (if refrigerating, let return to room temp before proceeding).
  • Punch dough down, turn out onto a lightly floured surface, and knead 4 or 5 times. Shape and bake as desired.

Nutrition Facts : Calories 1832.2, Fat 34.6, SaturatedFat 8.6, Cholesterol 211.5, Sodium 1248.5, Carbohydrate 327.1, Fiber 11.6, Sugar 39.2, Protein 47.8

BASIC YEAST-RAISED DOUGHNUT



Basic Yeast-Raised Doughnut image

Provided by Food Network

Categories     dessert

Time 3h55m

Yield 6 to 12 servings

Number Of Ingredients 11

2 cups confectioners' sugar
2 tablespoons water
1 cup milk
1/4 cup water, lukewarm
1 package dry active yeast
1 tablespoon plus 1/4 cup sugar
4 1/2 cups all-purpose flour, sifted
3 tablespoons butter or margarine, at room temperature
1 egg, well beaten
1 teaspoon salt
Vegetable oil, for frying

Steps:

  • To make the glaze: Combine the confectioners' sugar with 2 tablespoons of water in a small bowl. Mix well then add a little more water, if necessary, to make a smooth, creamy glaze. Cover the glaze directly with plastic wrap and reserve. (For tips on making flavored glazes see the Cook's Note below.) To make doughnuts: Heat the milk in a saucepan over medium-heat. When the milk reaches a simmer pour it into a mixing bowl and allow it to cool.
  • Meanwhile, measure 1/4 cup of lukewarm water into a small bowl. Sprinkle the yeast into the water then let the mixture stand until the yeast dissolves, about 7 minutes. Stir the yeast mixture into the milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer) then cover the dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour. When the dough has relaxed, cream the butter with the remaining 1/4 cup of sugar. Beat the butter mixture into the dough a little at a time. Mix in the egg and salt then mix in the remaining 3 cups flour. Work the dough until it is smooth then place it in a well-greased bowl. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least one hour.
  • Turn the dough out onto floured board and roll it out about 1/2-inch thick. Using a floured doughnut cutter, cut out the doughnuts. Transfer the doughnuts to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled. Heat about 2 inches of oil in a deep pot over medium-high heat until the oil reaches 375 degrees F. Working in batches of 2 or 3, fry the doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown.
  • Transfer the cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the glaze then set aside to cool until the glaze firms. Serve warm or at room temperature.

BASIC YEAST DOUGH



Basic Yeast Dough image

Categories     Cake     Sauce     Appetizer     Dessert     Side     Fry     Roast     Spring

Yield makes 1 1/4 pounds; enough for 32 small, 16 medium, or 12 large buns

Number Of Ingredients 6

1 1/2 teaspoons rapid-rise (instant) dry yeast
3/4 cup lukewarm water
2 tablespoons canola oil
2 tablespoons sugar
2 teaspoons baking powder
12 1/2 ounces (2 1/2 cups) bleached or unbleached all-purpose flour

Steps:

  • Put the yeast in a small bowl, add the water, and set aside for 1 minute to soften. Whisk in the oil to blend and dissolve the yeast. Set aside.
  • To make the dough in a food processor, combine the sugar, baking powder, and flour in the work bowl. Pulse two or three times to combine. With the motor on, pour the yeast mixture through the feed tube in a steady stream and allow the machine to continue running, for about 20 seconds, or until the dough starts coming together into a ball. (If this doesn't happen, add lukewarm water by the teaspoon.) Let the machine continue for 45 to 60 seconds to knead most of the dough into a large ball that cleans the sides of the bowl; expect some dangling bits. Press on the finished dough; it should feel medium-soft and tacky but should not stick to your finger. To make the dough by hand, combine the sugar, baking powder, and flour in a large bowl. Make a well in the center and pour in the yeast mixture. Slowly stir with a wooden spoon, moving from the center toward the rim, to work in all the flour. (Add lukewarm water by the teaspoon if this doesn't happen with relative ease.) Keep stirring as a ragged, soft mass forms. Then use your fingers to gather and pat the dough together into a ball. Transfer to a work surface and knead for about 5 minutes, or until smooth, fingertip soft, and slightly elastic. (You shouldn't need any additional flour on the work surface if the dough was properly made. Keep kneading and after the first minute or two, the dough shouldn't stick to your fingers. If it does, work in a sprinkling of flour.) Press your finger into the dough; the dough should spring back, with a faint indentation remaining.
  • Regardless of the mixing method, lightly oil a clean bowl and add the dough. Cover with plastic wrap and put in a warm, draft-free place (for example, in an oven with the light on) to rise for about 45 minutes, or until nearly doubled. The dough is now ready to use.
  • Though the dough can be left to sit for an hour or so after it has doubled, it's best to have the filling already prepared, especially if it requires cooking and cooling. Alternatively, punch down the dough, cover with plastic wrap, and refrigerate overnight. Return the dough to room temperature before using.
  • fitting dumplings into your life
  • During the course of developing recipes for this book, I prepared and ate a lot of dumplings, and so did my friends, family, and recipe testers. On their own, dumplings make great snacks any time of the day, and I can attest to that as I taste-tested freshly cooked ones throughout the day. Feel free to serve any of the savory dumplings in this book as an appetizer or first course. Each of the sweet dumplings can be presented for dessert or as part of afternoon tea.
  • But one of the great things about dumplings is that you can easily make an entire meal based around them. Just remember that in one savory filled dumpling, you have both protein and starch. Add a simple vegetable dish, and you're done.
  • For example, in advance of poaching or steaming dumplings, I often blanch green vegetables such as broccoli, Chinese broccoli (gai lan), or green beans in the pot of boiling water. I either serve the veggie as-is, dipped in the same dipping sauce as the dumplings, or I quickly stir-fry it with garlic and oyster sauce or sesame oil and salt.
  • Instead of featuring a dumpling as a meal's main dish, present it as a side dish. For example, Sticky Rice and Chicken in Lotus Leaf (page 170) is relatively starchy, making it a perfect accompaniment to a pork roast.
  • Sometimes, dumplings can be a meal unto themselves. My husband and I are quite satisfied making a meal of warming bowls of savory dumplings in soup. We often enjoy steamed and baked buns on road trips and as airplane fare.

BASIC SWEET DOUGH



Basic Sweet Dough image

I have made plenty of sweet breads, and I always favored the Hungarian Coffee Cake and Swedish Tea Ring. This sweet dough recipe is my mother's, and this works out really well because it is an old recipe. I have also used others which were more recent and still turned out well, but this one is the best I have found. Use this recipe for the basis of your sweet breads.

Provided by Carol

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 48

Number Of Ingredients 9

1 cup milk
8 cups sifted all-purpose flour
1 ¼ cups cold water
2 (0.6 ounce) cakes compressed fresh yeast
2 teaspoons salt
½ cup white sugar
4 tablespoons shortening
2 eggs
2 tablespoons melted shortening

Steps:

  • Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well.
  • Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears.
  • With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours.
  • Punch down dough. Use dough for any sweet bread recipe.

Nutrition Facts : Calories 104.3 calories, Carbohydrate 18.4 g, Cholesterol 8.2 mg, Fat 2.1 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 102.7 mg, Sugar 2.4 g

BASIC SWEET DOUGH



Basic Sweet Dough image

This sweet dough recipe takes advantage of this time saving ingredient to make pastries. I love adding a chocolate filling and braiding the dough. -Jenny Reece, Lowry, Minnesota

Provided by Taste of Home

Time 15m

Yield 1 recipe.

Number Of Ingredients 8

3 cups all-purpose flour, divided
1/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter, softened
1/4 cup water
1 egg

Steps:

  • In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring.

Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 160mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

YEAST DOUGH



Yeast Dough image

This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.Use the dough to makeSugar Buns, Sticky Buns, and Monkey Bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 3/4 pounds

Number Of Ingredients 11

2 packages active dry yeast (1 tablespoon plus 2 teaspoons)
1/4 cup warm water (100 to 110 degrees)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup sugar
2 large egg yolks
1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
1/3 cup sour cream
1 2/3 cups all-purpose flour, plus more for work surface
1 cup bread flour
1 teaspoon coarse salt

Steps:

  • In a small bowl, mix together yeast and warm water; set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar on medium speed, scraping down sides of bowl with a spatula as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
  • Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
  • In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
  • Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 3 to 4 hours, or refrigerate overnight.

BUTTERY YEAST DOUGH



Buttery Yeast Dough image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h25m

Yield Makes 2 pounds, 6 ounces

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1 3/4 cups bread flour
2 teaspoons coarse salt
1/4 cup warm water
1/3 cup sugar
1 package (2 1/4 teaspoons) active dry yeast
6 large eggs, room temperature
1 teaspoon finely grated lemon zest
1 1/2 sticks unsalted butter, room temperature, cut into 6 pieces, plus more for plastic wrap

Steps:

  • Whisk together both flours and salt. In the bowl of a mixer, combine warm water, sugar, and yeast. Let stand until foamy, 5 minutes.
  • Add eggs, zest, and flour mixture to yeast mixture. Beat on medium-high speed with a dough hook until dough pulls away from sides of bowl, about 5 minutes.
  • Beat in butter, one piece at a time; continue beating until fully combined and dough is silky but still sticky, about 5 minutes more. Cover with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour.
  • Chill 1 hour. Punch down dough. Refrigerate, covered, 1 hour or overnight.

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2021-02-18 40 of Our Easiest Yeast Bread Recipes. Peggy Woodward, RDN Updated: Nov. 16, 2021. Time to get baking! These easy yeast bread recipe ideas have minimal hands-on time and include just a few ingredients. 1 / 41. Whether you’re new to baking bread or need a loaf ASAP, turn to this list of easy yeast breads. You’ll find the recipe details for ...
From tasteofhome.com


BASIC SWEET YEAST DOUGH RECIPE - FOOD NEWS
Allow to rise / "proof" in a warm place until bubbly. Lean Dough Recipe Ingredients Method Bread flour 570g 1) Place the flour, wheat germ and yeast. Using a spoon or hands combine the flour mixture, until well mixed. 2) Add the water to the flour & yeast mixture and mix until a dough forms. Cover it with kitchen towel & rest the dough for 10 ...
From foodnewsnews.com


2,571 EASY AND TASTY YEAST DOUGH RECIPES BY HOME COOKS - COOKPAD
hot tap water • sugar • \2 teaspoon salt • oil • active yeast • all-purpose flour plus more to dust with if needed • oil to coat bowl and cover dough
From cookpad.com


BASIC YEAST BREAD DOUGH - THERESCIPES.INFO
Basic Yeast Dough Recipe - Food.com top www.food.com. 1 (1/4 ounce) package dry yeast 1 cup warm water (105F to 115F) 3 tablespoons sugar 2 tablespoons shortening 1 egg 1⁄ 2 teaspoon salt 3 - 3 1⁄ 2 cups all-purpose flour directions Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
From therecipes.info


YEAST DOUGH | INTHEKITCHENWITHELISA
Make a well in the middle. Add the sugar into the well and crumb the yeast over the sugar. Mix the warm milk with the yogurt. Make sure the yogurt is at room temperature before mixing it with the milk so that the whole mix remains warm. Then pour the mixture over the dry ingredients. Cover with a towel for 15 minutes.
From inthekitchenwithelisa.com


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