Jamilahs Basic Dough Recipes

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BASIC PASTRY DOUGH



Basic Pastry Dough image

This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 4

2 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water

Steps:

  • In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

JAMILAH'S BASIC DOUGH RECIPE



Jamilah's Basic Dough Recipe image

I had to post this dough recipe separate because it's now my favorite dough. Use for all your pies and pizza's.

Provided by Jamilahs_Kitchen

Categories     Yeast Breads

Time 13m

Yield 1 bread dough, 4 serving(s)

Number Of Ingredients 9

1 (7 g) packet dry active yeast
1/4 cup warm water
1 teaspoon sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 egg
1 1/4 cups warm milk

Steps:

  • Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
  • In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
  • Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.

Nutrition Facts : Calories 653.6, Fat 25.4, SaturatedFat 5.1, Cholesterol 57.2, Sodium 640.4, Carbohydrate 88.9, Fiber 3.4, Sugar 1.4, Protein 16.1

LAHMA BAJEEN - MEAT PIES



Lahma Bajeen - Meat Pies image

Make and share this Lahma Bajeen - Meat Pies recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Meat

Time 2h20m

Yield 18 pies, 8-10 serving(s)

Number Of Ingredients 21

1 egg
1 (7 g) packet dry active yeast
1/4 cup war water
1 teaspoon sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 1/4 cups warm milk
1 tablespoon olive oil
1 lb fresh coarsely ground lamb, and or 1 lb ground beef
1 medium onion, chopped fine
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon black pepper
1/4 teaspoon white pepper
salt
1/4 cup pine nuts, sauteed in butter (optional)
1/2 cup chopped tomato
2 tablespoons fresh lemon juice
extra olive oil

Steps:

  • Dough:.
  • Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
  • In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
  • Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.
  • Meat Filling :.
  • Heat the olive oil in a heavy large skillet over medium high heat. Add the ground lamb or beef and stir and cook until the meat is crumbly and it is no longer pink.
  • Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes.
  • Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes.
  • Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft.
  • Remove from heat. Stir in the fresh lemon juice.
  • The mixture should not be watery but it should be moist. Set aside to cool.
  • Assembly:.
  • Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4" disc, about ½" thick.
  • Place on a lightly oiled baking sheet and top with meat. Repeat with remaining dough and meat.
  • Bake until golden brown, about 18-20 minutes. Serve warm.
  • Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt.

Nutrition Facts : Calories 436.2, Fat 20.1, SaturatedFat 5.1, Cholesterol 61.8, Sodium 343.7, Carbohydrate 46.9, Fiber 2.1, Sugar 1.7, Protein 16.3

TWO-INGREDIENT DOUGH BREADSTICKS



Two-Ingredient Dough Breadsticks image

With this two-ingredient dough, you can make the perfect accompaniment to a homemade Italian dinner. These soft, warm breadsticks will rival even your favorite Italian restaurant, plus they're on the dinner table in less than 30 minutes. Finish with dried parsley flakes and shredded Parmesan for even more flavor.

Provided by Annie Campbell

Categories     Quick Bread

Time 30m

Yield 8

Number Of Ingredients 6

1 cup self-rising flour, plus more for kneading
1 cup plain Greek yogurt
2 tablespoons olive oil
2 teaspoons garlic salt, or to taste
3 tablespoons shredded Parmesan cheese, or to taste
1 teaspoon dried parsley, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper.
  • Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
  • Using a rolling pin, shape the dough into a thick 8x10-inch rectangle. Cut 8 even strips from the dough, molding into long logs if needed. Move to the prepared sheet pan.
  • Brush the dough with olive oil and sprinkle with garlic salt.
  • Bake in the preheated oven until lightly browned, 16 to 18 minutes. Garnish with Parmesan cheese and parsley, if desired. Serve warm.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 12.8 g, Cholesterol 5.6 mg, Fat 6 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 667.8 mg

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 DOUGH



Basic Dough image

Provided by Molly O'Neill

Categories     pizza and calzones

Time 2h25m

Yield 4 main-course servings

Number Of Ingredients 6

1 cup warm water
1 package ( 1/4 ounce) active dry yeast
2 1/2 to 3 cups all-purpose flour
Olive oil for pan (about 1 teaspoon)
1 teaspoon salt
Cornmeal for coating pan

Steps:

  • Combine the water and yeast in a mixing bowl, and stir until the yeast dissolves. Stir in a cup of the flour; then, stir in a second cup and the salt. Sprinkle some of the remaining flour over a work surface and your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour, until the dough no longer feels sticky.
  • Lightly oil a large bowl. Shape the dough into a ball, and rotate it in the bowl to coat it with oil. Cover the bowl tightly with plastic wrap, and set in a warm, draft-free place until doubled in bulk, about 1 hour. Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise until doubled again, about 45 minutes. Punch down the dough.
  • Preheat oven to 425 degrees. On a lightly floured surface, roll the dough into a 12-inch circle if making pizza or a 10-inch circle if making focaccia. Stop and let the dough rest for a few minutes when it becomes too elastic to roll. Sprinkle a large baking sheet with cornmeal and slide the dough onto it. Top the dough as desired, and bake until the crust is golden brown, about 20 minutes. Cut into wedges, and serve hot.

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