Bread Dough 101 Recipes

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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.

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.

BREAD DOUGH 101



Bread Dough 101 image

This is the basic yeast bread dough concept with which you can make anything with. This Recipe will scale very well For best results use a stand mixer with a dough hook This makes one small loaf or about twelve rolls

Provided by DaHomeCooker

Categories     Yeast Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

1 cup water (or 1/2 cup water and 1/2 cup milk)
2 1/2 cups flour
3 -6 tablespoons oil or 3 -6 tablespoons melted butter
1/2 teaspoon salt
1/4 cup sugar (optional)
1 egg (optional)
1 (1/4 ounce) package active dry yeast

Steps:

  • Heat water to 100°F and add to mixing bowl.
  • Add Yeast and mix with a whisk to dissolve.
  • add oil and salt and 1 cup of flour.
  • Whisk to combine well.
  • Add remaining flour and dough hook.
  • Mix on low speed until dough is proper consistency and pulls away from sides of bowl. add additional flour if necessary.
  • Remove from bowl and transfer to oiled bowl and coat dough with oil.
  • Let rise until doubled.
  • Form into what ever you desire to make and let rise again.
  • Bake at 350°F to 425 for 20 to 30 minutes the higher the heat the faster it bakes and the harder the crust.
  • Variations:.
  • Finer cake like dough for like rolls, use the egg and milk.
  • Sweet dough for like coffee cake or sweet rolls, use the sugar, egg and milk.

Nutrition Facts : Calories 125.5, Fat 3.7, SaturatedFat 0.5, Sodium 98.1, Carbohydrate 19.9, Fiber 0.8, Sugar 0.1, Protein 2.8

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  • Choose your ingredients. Sounds simple enough, right? And it often is. But it's also hugely important! This is the part of the bread-baking process where we make some of our biggest decisions about what kind of bread we're going to bake.
  • Scale your ingredients. This is what it sounds like, and it's important! Use a scale when baking. Let me repeat that. Measuring cups and spoons simply won't cut it: depending on how tightly your flour or other ingredients are packed, volume measurements can vary by as much as 50%.
  • Incorporate Your Flour and Water, and Autolyse. Now that we've gathered and measured our ingredients, we're ready to actually start mixing. You can do this in a stand mixer if you have one, but working by hand will work just as well.
  • Incorporate Salt and Yeast, and Develop Gluten (I.E. Knead) Now it's time to add our salt and yeast. But why couldn't we add them during our autolyse?
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