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Master Bread Dough



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

  
   
   



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Directions
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.


*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.


WHOLEWHEAT BREAD: Replace 1 to 3 cups all-purpose flour with whole wheat flour.
LOAF (use 1/2 of dough): Roll dough 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 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 tablespoons melted butter or margarine. Sprinkle evenly with 2 tablespoons sugar, 1 teaspoon 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 375F 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 400F 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 rosemary and 2 tablespoons grated Parmesan cheese. Bake at 400F 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 Sesame Seed or Poppy Seed. Bake at 375F 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 375F 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 400F for 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove from sheets; cool on wire racks.

Nutrition Information
Nutrition information per serving for LOAF, using all-purpose flour (1/12 of loaf): calories 139; total fat 1g; saturated fat 1g; cholesterol 3mg; sodium 209mg; total carbohydrate 27g; dietary fiber 1g; protein 4g.
Nutrition information per serving for LOAF, using 1 1/2 cups whole wheat flour (1/12 of loaf): calories 136; total fat 2g; saturated fat 1g; cholesterol 3mg; sodium 209mg; total carbohydrate 26g; dietary fiber 2g; protein 4g.
Nutrition information per serving for HEARTH BRAID, using all-purpose flour (1/12 of braid): calories 149; total fat 2g; saturated fat 1g; cholesterol 21mg; sodium 214mg; total carbohydrate 27g; dietary fiber 1g; protein 5g.
Nutrition information per serving for HEARTH BRAID, using 1 1/2 cups whole wheat flour (1/12 of braid): calories 146; total fat 2g; saturated fat 1g; cholesterol 21mg; sodium 214mg; total carbohydrate 26g; dietary fiber 2g; protein 5g.
Nutrition information per serving for CINNAMON-DATE ROLLS, using all-purpose flour (1 roll): calories 195; total fat 3g; saturated fat 2g; cholesterol 8mg; sodium 229mg; total carbohydrate 37g; dietary fiber 2g; protein 4g.
Nutrition information per serving for CINNAMON-DATE ROLLS, using 1 1/2 cups whole wheat flour (1 roll): calories 212; total fat 4g; saturated fat 2g; cholesterol 8mg; sodium 229mg; total carbohydrate 42g; dietary fiber 3g; protein 4g.
Nutrition information per serving for FOCACCIA, using all-purpose flour (1/12 of focaccia): calories 158; total fat 4g; saturated fat 1g; cholesterol 4mg; sodium 324mg; total carbohydrate 27g; dietary fiber 1g; protein 4g.
Nutrition information per serving for FOCACCIA, using 1 1/2 cups whole wheat flour (1/12 of focaccia): calories 155; total fat 4g; saturated fat 1g; cholesterol 4mg; sodium 324mg; total carbohydrate 27g; dietary fiber 2g; protein 4g.

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