Basic Bread Dough
Source of Recipe
unknown
Recipe Introduction
This basic recipe makes two loaves of bread or one loaf and any one of the variations that follow. For wheat bread, substitute 2 cups whole wheat flour for 2 cups unbleached flour.
List of Ingredients
2 cups warm water (95 to 115°F)
1 Tbs. sugar
1/4-oz. package or 1 Tbs. active dry yeast
5 to 6 cups unbleached all-purpose flour
1 Tbs. salt
Additional flour for kneading
Cornmeal for dusting baking pan
Recipe
If you do not have a candy or instant-read thermometer to test water temperature, just drop water on inside of wrist to test. It should feel warm but not hot. In large bowl, combine water, sugar and yeast. Let stand until tiny bubbles begin to appear on surface, about 5 minutes.
Stir in 3 cups flour and salt. Beat vigorously with wooden spoon for 2 minutes. Gradually add more remaining flour, 1/4 cup at a time, until dough begins to hold together and pull away from sides of bowl. Turn dough out onto lightly floured work surface and flatten slightly.
Knead bread as follows: Pull far side of dough toward you to fold in half. With heels of hands, push dough away from you. Repeat two or three times. Rotate dough one-quarter turn and knead two to three times again. Repeat kneading sequence until dough is smooth and elastic, 8 to 10 minutes. As you knead, replenish surface with flour as needed. Put dough into large oiled bowl. Turn to coat entire bad of dough with oil. Cover bowl with a damp kitchen towel or piece of oiled plastic wrap, oiled side facing the dough. Let dough rise in a warm place, 75 to 85°F is ideal, until doubled in size, 1 to 2 hours. (To test for proper rising, poke two fingers into dough. If indentations remain and dough does not spring back, it is ready.)
Meanwhile, lightly oil baking sheet and sprinkle with cornmeal. Set aside. Punch dough to deflate it, turn out onto lightly floured surface and knead briefly. (At this point a second rising is optional. It will result in a finer texture and take about half the time of first rising. For second rising, return dough to oiled bowl, let rise until doubled, turn out, punch down and knead briefly.)
Divide dough in half Shape each half into a smooth ball and place on prepared baking sheet, leaving several inches of space in between. Flatten each ball into 6-inch diameter. Cover loaves with damp towel or oiled plastic wrap and let rise in warm place until doubled in size, about 1 hour.
Preheat oven to 450°F. With sharp knife, cut 3 or 4 diagonal slashes in loaves, about 1/4-inch deep and 2 inches apart. Put small pan of water in bottom of oven. Bake loaves about 30 minutes, until golden. To test for doneness, tap bottom of loaf. If it sounds hollow, it is done. For a softer crust, remove bread as soon it's baked. For a crisper crust, turn off oven after bread has finished baking and leave loaves inside with door closed for 5 to 10 additional minutes. Cool on wire rack. Makes 2 loaves.
Variations
Each of the following variations uses one-half of the Basic Bread recipe. Instructions begin after the dough has risen once, been punched down and kneaded briefly.
Crescent Rolls
Lightly oil baking sheet; set aside. With lightly floured hands, divide dough in half Shape each half into ball. On lightly floured surface with lightly floured rolling pin, roll each ball into 12-inch circle. Cut each circle into 6 wedges. Beginning at wide end of wedge, roll toward the point and place 2 inches apart on prepared baking sheet, curving ends to make crescent-shape. Cover rolls and let rise in warm place until doubled in size, 30 to 60 minutes. Bake at 400°F until golden, about 15 to 20 minutes. Makes 12 rolls.
Dinner Rolls
Lightly oil baking sheet; set aside. With lightly floured hands, divide dough into 16 equal pieces. Roll each piece into ball and place 2 inches apart on prepared baking sheet. Cover rolls and let rise in warm place until doubled in size, 30 to 60 minutes. Bake at 400°F until golden, about 15 to 20 minutes. Makes 16 dinner rolls.
Cloverleaf Rolls
Lightly oil 12 standard muffin pan cups; set aside. With lightly floured hands, divide dough into 12 equal pieces. Divide each piece into three pieces and shape into balls. Place three dough balls in each muffin cup. Cover rolls and let rise in warm place until doubled in size, 30 to 60 minutes. Bake at 400°F until golden, about 15 to 20 minutes. Makes 12 rolls.
Sandwich Buns
Lightly oil baking sheet; set aside. On lightly floured surface with lightly floured rolling pin, roll out dough 3/4-inch thick. Cut out dough with 3- to 4-inch round cookie cutter. Reroll dough scraps and cut additional buns. Place 2 inches apart on prepared baking sheet. Cover buns and let rise in a warm place until doubled in size, 30 to 60 minutes. Bake at 400°F until golden, about 15 to 20 minutes. Makes 8 buns.
Skillet English Muffins
Lightly oil baking sheet and sprinkle with cornmeal; set aside. Roll out dough between 1/4 and 1/2 inch thick. Cut out dough with 3- to 4-inch round cookie cutter. Reroll dough scraps and cut additional muffins. Place muffins 2 inches apart on prepared baking sheet. Cover and let rise in warm place until doubled in size, 30 to 60 minutes.
Lightly oil large skillet and heat over medium-low heat. With spatula, transfer muffins to skillet, cornmeal side down. Cook until underside is golden, 10 to 15 minutes, Turn and cook until underside is golden, 10 to 15 minutes. Cool on wire rack. To serve, split muffins in half lengthwise with a fork and toast. Makes 10 muffins.
Pretzels
Lightly oil baking sheet; set aside. Divide dough into 8 equal pieces. Roll each piece into 20 inch long rope. (You may need to let dough rest several times during rolling so it can be stretched long enough.) Tie each rope into pretzel shape and seal edges with a little water. Let pretzels rest for 15 minutes.
In large saucepan, bring 3 inches water to simmer. Add 2 teaspoons baking soda. With slotted spoon, gently lower two to three pretzels into water. Increase heat to maintain simmer and cook for about 1 minute. Transfer pretzels to prepared pan, spacing about 2 inches apart. Repeat with remaining pretzels.
In small bowl, beat 1 egg with 2 or 3 teaspoons water. Brush pretzels with egg wash, then sprinkle with coarse salt. Bake at 450°F until crusty and brown. about 15 minutes. Cool on wire rack. Makes 8 pretzels.
Pizza
Lightly oil 14-inch pizza pan and sprinkle with cornmeal. Flatten dough. With lightly floured rolling pin, roll out dough to 14-inch circle. Slide onto prepared pan. Spread crust with prepared pizza or marinara sauce, leaving 1/2-inch border around edge. Sprinkle with any combination of sautéed sliced onions, bee peppers, mushrooms or broccoli florets. Top with shredded mozzarella cheese. Let rise for 20 to 30 minutes. Bake at 450°F until cheese is melted and crust is crisp and golden, 15 to 20 minute. Makes 8 servings.
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