Basic Bread Dough Recipe
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This basic bread dough recipe doesn't require kneading & can be stored in the refrigerator or the freezer. Perfect time-saver!
I'm including several delectable recipes for this dough -- very versatile.
Basic Dough Recipe:
3 and 3/4 cups all-purpose flour; can substitute 1 cup whole wheat flour
for 1 cup all-purpose.
1 pkg. active dry yeast; equals 2-1/4 tsps. yeast
1/2 tsp. dried dill, sage or basil (optional, add only for herb bread)
1-1/4 cups milk
1/4 cup butter, margarine or shortening
2 - 4 T. sugar
1/2 tsp. salt
1 egg or 2 egg whites
1. In a large mixing bowl, combine 1-1/2 cups flour, the yeast, and dried herbs, if making herb bread. If you want to store and use for a variety of breads, don't add the herbs.
2. In medium saucepan, heat milk, butter, sugar & salt until just warm & butter is almost melted; stirring frequently. Heat to about 120 - 130 degrees.
3. Add milk mixture to flour & yeast mixture; add egg. Beat with an electric mixer on low to medium for 30 seconds; and then on high for 3 minutes.
4. Stir in the remaining flour.
5. Divide dough into halves or quarters depending on your bread choice & how you want to freeze.
To chill: Place bread dough portions in container; cover & refrigerate for at least 2 hours or up to 3 days.
To freeze: Wrap bread portions in plastic wrap & freeze up to 3 months.
To use after freezing: Let dough reach room temperature or until thaw. You can thaw in the refrigerator overnight.
Using bread dough recipe:
DINNER ROLLS IN DIFFERENT SHAPES:
Each recipe below uses 1/4 of the bread dough recipe.
Butterhorns or Crescents.
On a floured surface, roll dough into an 8-inch circle.
Cut into 6 wedges. Spread lightly with butter.
Roll from wide edge to point; place on greased baking sheet.
Cover with clean towel & let rise for 30 minutes or until doubled in bulk.
Bake for 10 - 12 minutes in 375 degree oven.
Clover leaves.
Divide dough into 18 pieces; shape into balls.
Place 3 balls in each of 6 greased muffin tins.
Cover with clean towel & let rise for 30 minutes or doubled in bulk.
Bake for 10 - 12 minutes in 375 degree oven.
CINNAMON ROLLS
1/4 recipe of basic bread dough
1 tsp. butter, softened
2 T. sugar or brown sugar
1/2 tsp. cinnamon
2 T. nuts, chopped
1. On a floured surface, roll dough into a 6-inch square.
2. Spread with softened butter; sprinkle surface with cinnamon, sugar and nuts.
3. Roll up jelly roll fashion & cut roll into 6 slices.
4. Place in greased 8 x 8 inch square pan; cover with clean towel & let rise until doubled in bulk -- about 30 minutes.
5. Bake for 20 minutes or golden brown in 375 degree oven.
For frosting:
I don't like to frost cinnamon rolls, but here it is.
1/2 cup sifted powdered sugar
1/4 tsp. vanilla
2 - 3 tsp. milk
Combine sugar & vanilla; add milk until you reach desired consistency. Frost rolls.
A little variation: Cinnamon Bread.
Use the same recipe above for cinnamon rolls, but don't cut into slices; place in greased loaf pan. Cover & let rise to double in bulk, and bake for for 15 - 20 minutes in 375 degree oven.
DEEP DISH PIZZA
1/2 of bread dough recipe
1 - 8 oz. can or jar of pizza sauce
6 oz. bulk pork or chicken sausage, or ground meat of choice
1/2 cup green pepper, chopped
Small red onion, sliced & separated into rings
1 cup shredded mozzarella cheese
You can change these toppings to be anything you prefer.
1. Press thaw dough in greased jelly roll pan or 9 x 9 x 2 inch baking pan.
2. Cover lightly with dish towel & let rise until doubled in bulk -- about 30 minutes.
3. Bake without toppings in 375 degree oven for 10 minutes or lightly browned. This helps to control shrinking & to be sure the crust will cook completely. You may need to press down air bubbles that are created.
4. Spread pizza sauce over crust, and add toppings; saving the cheese for last.
5. Bake 15 to 20 minutes until cooked through & crust is golden brown.
Hope you enjoy all the variations for this basic bread dough recipe.
To cooking for 2,
Julie
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