Does anyone have a basic dough recipe?!
Does anyone have a basic dough recipe?
i wanna make some bread rolls and i cant find a recipe i like!
Answers:
Here's a basic dough recipe
Basic Pizza Dough
6 oz (175 g) plain white soft flour
1 level teaspoon salt
1 level teaspoon easy-blend dried yeast
? level teaspoon golden caster sugar
1 tablespoon olive oil
To roll out:
2-3 level tablespoons polenta (cornmeal)
Pre-heat the oven to its lowest setting.
Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface (there shouldn't be any need to flour this). Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature. Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet. The next stage is to tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges.
Using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with polenta. Now carefully lift the pizza dough on to the stone or baking sheet and cover the pizza with your choice of filling, taking it up to the raised edge. Bake the pizza on a high shelf for 10-12 minutes, until the crust is golden brown.
Source(s):
http://www.deliaonline.com/recipes/basic...
French Bread Rolls
2 tablespoons unsalted butter, melted
2 1/4 teaspoons dry yeast
2 teaspoons sugar
2 cups water, 70 degrees
1 1/4 ounces nonfat dry milk powder, 1/2 cup
6 cups all-purpose flour
5 teaspoons wheat gluten
1 tablespoon salt
black pepper, to taste (I added 1 teaspoon coarse ground.)
1 cup rye flour
coarse salt, for sprinkling
Dissolve yeast in mixer with water.
Add melted butter, sugar, dry milk, salt and pepper.
Whisk to incorporate.
Add 4 cups of flour and mix with dough hook.
Add additional flour until dough leaves the side of the bowl.
Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.
At this point the dough can be refrigerated overnight or for 2 days.
Bring to room temperature before shaping.
Punch down and let rise until doubled again, about 2 hours.
Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
Bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
Turn off oven and let rolls sit to crisp for another 5 minutes.
Cool at least 20 minutes.
Store rolls in plastic bag.
To recrisp, put into 400 oven for 5 minutes.
Beer Bread Rolls
Ingredients
2 cups Bisquick 1/2 can beer
3 Tablespoons Sugar
Directions
Mix all 3 ingredients, being careful to add only enough beer to make a
doughy mixture.
Drop by spoonfuls onto lightly greased cookie sheet.
Bake at 450 degrees for 10 to 12 minutes or until brown.
NOTE: This is a yeast-tasting bread. Alcohol in beer cooks out.
idk about beer bread rolls but beer bread is really good
i got a pretty good recipe.. this makes great bread...
500g plain white/or brown flour
1/2 tsp sugar
1/2 tsp salt
sachet of yeast or 1 tsp
then add water and mix gradually till it becomes a nice dough texture.. if its too sticky add a touch more flower... too dry and a touch more water keep going till ur happy..
then obviously just need it and shape it and cover with a tea towel and place in an airing cupboard till they rise..
You should look at this web. I really love this web.
This is my favourite recipes bread.
http://www.breadworld.com/recipes/recipe...
if u get pkt of quick dried yeast it will have easy method and ingredients needed usually strong flr and water [we often add bit of sugar and little bit of olive oil] makes lovely bread or rolls [tip have water temp so it feels warm on your finger] when u kneed mix really bang it around, good stress buster and it makes dough really smooth and elastic
yes, you will love it!!!!
add your yeast to some warm water. add a bunch of brown sugar to this pour some olive oil in a mixer, add your yeast and water, add flour and mix with a dough hook. keep adding flour till the dough does not stick to the sides of the bowl. add some salt. not too much or the dough will not proof.about a tblspoon.
this makes great pizza as well as bread. for bread add 3 eggs and a cup of heavy cream.