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Master Bread Dough




Source of Recipe


breadworld.com


Recipe Link: http://recipecircus.com/recipes/CookingMonster/

List of Ingredients




6 to 6 1/2 cups all-purpose flour
3 tablespoons sugar
2 packages FLEISCHMANN'S Traditional or
QuickRise Yeast
2 teaspoons salt
1 1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine


Recipe



In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130oF). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

If desired, freeze half or all of dough for later use (see directions below).

To bake immediately: Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With QuickRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.)

Shape, let rise, and bake according to selected preparation.

WHOLEWHEAT BREAD: Replace 1 to 3 cups all-purpose flour with whole wheat flour.

LOAF(use 1/2 of dough): Roll doughdough to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. Bake at 400oF for 30 minutes or until done. Remove from pan; let cool on wire rack. Makes 1 loaf..

HEARTH BRAID (use 1/2 of dough): Divide dough into 3 equal pieces. Roll each piece to 16-inch rope. On greased baking sheet, braid 3 ropes together; pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 90 minutes. Beat 1 egg with 1 tablespoon water; brush over braid. Sprinkle with SPICE ISLANDS Sesame Seed or Poppy Seed. Bake at 400oF for 25 minutes or until done. Remove from pan; let cool on wire rack. Makes 1 braid.

CINNAMON-DATE ROLLS (use 1/2 of dough): Roll dough to 15 x 12-inch rectangle; brush with 2



CINNAMON-DATE ROLLS (use 1/2 of dough): Roll dough to 15 x 12-inch rectangle; brush with 2 tablespoons melted butter or margarine. Sprinkle evenly with 2 tablespoons sugar, 1 teaspoon SPICE ISLANDS Ground Cinnamon, and 3/4 cup imported chopped or snipped pitted dates. Beginning at short end, roll up tightly as for jelly roll; pinch seam to seal. Cut into 12 (1-inch) rolls. Place rolls, cut sides up, in greased 9-inch round cake pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375øF for 30 minutes or until done. Remove from pan; let cool on wire rack. Frost with Powdered Sugar Icing (recipe follows), if desired. Makes 1 dozen rolls.

Powdered Sugar Icing: In small bowl, combine 1 cup powdered sugar, sifted; and 1 to 3 tablespoons milk. Stir until smooth.


PIZZA (use 1/2 of dough): Grease 1 (14-inch) or 2 (12-inch) round pizza pan(s). Roll dough and fit into prepared pan(s). Top as desired. Bake at 400øF for 20 to 25 minutes or until done. Makes 1 (14-inch) or 2 (12-inch) pizza(s).

FOCACCIA (use 1/2 of dough): Grease 15- x 10-inch pan. Roll dough to rectangle and press evenly into pan. Cover; let rise in warm, draft-free place until slightly risen, about 20 to 40 minutes. With handle of wooden spoon, make indentations in dough at 1 1/2-inch intervals. Brush dough with 1 1/2 tablespoons olive oil. Sprinkle lightly with salt. Sprinkle with 2 teaspoons SPICE ISLANDS Rosemary and 2 tablespoons grated Parmesan cheese. Bake at 400øF for 15 minutes or until done. Let cool on wire rack. Cut into squares. Makes 1 focaccia..

DINNER ROLLS (use 1/2 of dough): Divide dough into 12 equal pieces; shape dough into smooth balls. Place balls, about 2 inches apart, on large greased baking sheet.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. If desired, sprinkle with SPICE ISLANDS Sesame Seed or Poppy Seed. Bake at 375øF for 20 minutes or until done. Remove from sheet; let cool on wire.

ONION ROLLS
Makes 10 rolls.

(use 1 / 2 of dough) Divide dough into 10 equal pieces; form into smooth balls. Place balls in greased 8-inch round cake pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Beat 1 egg with 1 tablespoon water; brush on rolls. Sprinkle with 2 tablespoons dried minced onion. Bake at 375°F for 25 minutes or until done; cover with foil during the last 5 minutes of baking time to prevent excess browning. Remove from pan; cool on wire rack.

SOFT HERB BREADSTICKS
Makes 1 dozen breadsticks.

(use 1 / 2 of dough) Divide dough into 12 equal pieces; roll to 15-inch ropes.
Twist each rope several times in opposite directions, if desired. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10 to 20 minutes. Lightly beat 1 egg white; brush on breadsticks. Sprinkle with herbs or herb blends such as oregano leaves, dill weed, Italian herb seasoning or fines herbs. Bake at 400°F for 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove from sheets; cool on wire racks.

*To check dough for double in size, press the tips of two fingers lightly and quickly 1/2-inch into dough. If the dents stay, it is doubled.

*Note that some recipes (breadsticks and pizza) do not need to rise until doubled in size before baking.