Best Bread Dough Recipes

BASIC HOMEMADE BREAD

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.

MASTER BREAD DOUGH

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.

BEST BREAD DOUGH

Steps:

• DOUGH BY HAND: Mix water, yeast and sugar. Set aside.
• Mix ALL of the pudding mix with the milk.
• Add melted butter, egg and salt. Mix well. For really soft rolls, don't use the egg; for cinnamon rolls, the egg is a must -- otherwise they flatten out (but they're still tasty!).
• Add yeast mixture. Mix, then knead in flour until dough is smooth.
• Set in a warm place for 1 hour, then punch it down. Let it rise again for another 45 minutes.
• DOUGH IN 2LB BREAD MACHINE: Put the ingredients in the machine in the order listed above. Use the DOUGH setting.
• DO NOT COOK A LOAF OF THIS IN THE BREAD MACHINE! It is a very airy bread, and it will probably ruin your bread machine! (Lesson learned the hard way -- ).
• TO MAKE DINNER ROLLS: Form the dough into 1.5 to 2 inch balls, and place 1 inch apart on a cookie sheet. Bake in 350 degree oven for 15 to 20 minutes until golden on top.
• TO MAKE KOLACHES: Form the dough into 1.5 to 2 inch balls. Put mini-sausage and cheese on top, then pull the dough around and wrap it up as best you can. Place 1 inch apart on a cookie sheet. Bake as for DINNER ROLLS.
• CINNAMON ROLLS: Roll dough to 0.25 inch thick rectangle on a floured surface. Mix 1/2 cup melted butter, 1/3 cup cinnamon and 1 cup sugar; spread evenly (as best you can) over the surface of the dough.
• Roll up tightly, starting from a long side. Slice at 1 to 2 inch intervals. Place slices on a greased cookie sheet, 2 inches apart. (Pour a little melted butter over each one to make the rolls extra moist!).
• Cover and let rise 30 minutes.
• Bake at 350 degrees for 15 - 20 minutes. Remove them as soon as they turn golden. Frost with cream cheese frosting.

BEST BREAD MACHINE BREAD DOUGH

Steps:

• Add ingredients to bread machine in order given, bake.
• For a traditional loaf, use the dough cyle, then shape dough into a loaf, place in bread pan.
• Let rise until doubled. Time will depend on the warmth of your kitchen, 33-45 minutes Bake 30-40 min's at 350.
• For brown bread, use 2cups white and 1 cup brown flour.

SIMPLE YEAST BREAD / DOUGH

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.

MY "BEST EVER" BREADMAKER PIZZA DOUGH

Steps:

• MEASURE all ingredients except cornmeal into bread pan in order listed; Select dough setting.
• REMOVE dough to lightly floured surface and cover with plastic wrap; Let rise in a warm place for 30 minutes.
• SPRINKLE cornmeal on large 16 inch pizza pan or on a pizza stone and press dough into pizza shape; Cover with a towel and let rise for another 30 minutes.
• SPREAD with desired sauce, seasonings and toppings.
• BAKE at 425F for 20-30 minutes; I like to partially bake the pizza on a pan for about 8 minutes and then transfer it to a hot pizza stone sprinkled with the cornmeal for the remainder of the cooking time.
• I find by baking it initially on the pan it is easier to transfer to a pizza stone thus maintaining its large size.