Basic Yeast Dough Food

BASIC PIZZA DOUGH

Steps:

• Combine sugar, water and yeast in a measuring cup or small bowl.
• Combine flour and salt in a large bowl and make a well in the center.
• Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.
• If dough is too sticky, add a bit more flour.
• Knead until smooth on a lightly floured surface.
• Place in an oiled bowl, cover with a towel and let rise until doubled.
• IF YOU HAVE A BREAD MACHINE skip the above steps and just put the ingredients in according to the machine's instructions and use the "dough" setting.
• Punch down and let rest for 10 minutes.
• Makes 1- deep dish or 2- 12-inch pizza crusts.
• To bake, top with your favorite sauce, cheese, etc., and bake at 450°F for about 15 minutes or until crispy and cheese is bubbling.

BASIC RICH SWEET YEAST DOUGH

Steps:

• (Icing may be doubled and used for any cake or bun icing).
• Dissolve yeast in 1/4 cup warm water and set aside until foamy.
• Heat milk, shortening, sugar and salt to melt shortening.
• Cool to warm and add yeast mixture, egg yolks and whole eggs.
• Beat well by hand.
• Gradually beat in by hand 6 cups of flour and the cardamom.
• Knead well on a floured surface only adding additional flour to make a smooth and elastic dough.
• Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume.
• Punch down and cover dough and refrigerate overnight in large bowl.
• When ready to use, punch down and knead briefly to warm up dough.
• Use dough as you wish for coffee cakes, sweet breads, buns, etc.
• You may divide dough into 6 buns, or 4 equal pieces to make 4 small loaves or braids.
• If braiding, divide each piece into 3 loose strands and braid and tuck under ends.
• Brush with melted butter.
• Place on baking sheets/pans and let rise double in volume.
• Bake in a 350F oven about 30 minutes or golden and tested done.
• Remove from pans/baking sheet to cool on rack.
• Mix icing ingredients and drizzle over warm cake/bread.
• Yield: approx.
• 6 buns, 4 small braids, or 2 large loaves.

BASIC SWEET YEAST DOUGH RECIPE

Steps:

• In a large bowl, stir together the yeast and milk until dissolved. Beat in the sugar, butter, salt and eggs until well combined. Add the flour, one cup at a time, stirring until incorporated. The dough should be shaggy and still sticky.
• Turn out the dough onto a floured surface and knead 5-6 minutes until smooth and elastic. Or if you use a mixer knead 4-5 minutes. Freeze or refrigerate at this point if desired.
• If baking now, continue by placing the kneaded dough into a greased bowl. Cover and let rise for 1 hour or until doubled in size. The length of time needed to rise will depend on how warm the room is. Ideal rising temperature is 72 F.
• When the dough has risen, punch dough down with a floured hand and shape and bake as desired.

BASIC PIZZA DOUGH

Steps:

• Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
• Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
• Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

NO-YEAST PIZZA DOUGH

Steps:

• Position an oven rack about 8 inches from the broiler element and preheat the broiler.
• Combine the flour, cornmeal, baking powder, sugar, salt and baking soda in a food processor and pulse to combine. With the motor running, add 1/2 cup water and process, scraping down the sides as needed, until the flour is incorporated and the dough comes together to form a ball that is still slightly sticky.
• Lightly flour a work surface and your hands. Form the dough into a neat ball between your hands and put on the work surface. Sprinkle with flour and roll into a 10-inch circle.
• Spread the olive oil in a 12-inch cast-iron skillet to cover the bottom. Put the dough in the skillet and flip so both sides are coated in oil. Top with the desired toppings.
• Put the skillet over high heat and cook for 5 minutes, then transfer to the boiler and cook until the cheese is melted and golden, about 4 minutes.

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.

BASIC YEAST DOUGH

Steps:

• Place the flour in a bowl, make a well in the center, crumble the yeast into the well, sprinkle with sugar and mix in 1/2 of the water. Mix until combined, cover with a cloth and let rise for 20 minutes in a warm place. Mix the egg into the dough then the salt and remaining water. Gently melt the lard in a small pot then mix into the dough. Mix with the dough hook attachment until the dough comes away from the edge of the bowl. Cover with a cloth and let rise in a warm place until doubled in bulk.
• Turn the dough out onto a floured work surface and knead with your hands. Use as desired.

GO-TO DOUGH

Steps:

• Combine 2-1/2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120°to 130°F)*. 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.
• Cover and let dough rest 10 minutes. Divide dough in half to use for Dinner Rolls and Frosted Cinnamon Rolls.

BASIC YEAST-RAISED DOUGHNUT

Steps:

• To make the glaze: Combine the confectioners' sugar with 2 tablespoons of water in a small bowl. Mix well then add a little more water, if necessary, to make a smooth, creamy glaze. Cover the glaze directly with plastic wrap and reserve. (For tips on making flavored glazes see the Cook's Note below.) To make doughnuts: Heat the milk in a saucepan over medium-heat. When the milk reaches a simmer pour it into a mixing bowl and allow it to cool.
• Meanwhile, measure 1/4 cup of lukewarm water into a small bowl. Sprinkle the yeast into the water then let the mixture stand until the yeast dissolves, about 7 minutes. Stir the yeast mixture into the milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer) then cover the dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour. When the dough has relaxed, cream the butter with the remaining 1/4 cup of sugar. Beat the butter mixture into the dough a little at a time. Mix in the egg and salt then mix in the remaining 3 cups flour. Work the dough until it is smooth then place it in a well-greased bowl. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least one hour.
• Turn the dough out onto floured board and roll it out about 1/2-inch thick. Using a floured doughnut cutter, cut out the doughnuts. Transfer the doughnuts to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled. Heat about 2 inches of oil in a deep pot over medium-high heat until the oil reaches 375 degrees F. Working in batches of 2 or 3, fry the doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown.
• Transfer the cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the glaze then set aside to cool until the glaze firms. Serve warm or at room temperature.

BASIC CHALLAH DOUGH

Steps:

• Prepared By Hand:
• Challah dough is fun and easy to mix and knead by hand. As with all yeast doughs, the amount of flour needed to absorb the liquid varies with the humidity, the flour's dryness, and the size of the eggs. But remember that bread dough is forgiving and works well in a wide range of flour to liquid ratios.
• Do try to keep the dough soft. Although firm dough is easier to braid, soft dough gives the lightest, most delicious bread. Use this recipe or follow this method for any challah recipe.
• Pour ¼ cup of the water into a small bowl. Sprinkle yeast over the water and 1 teaspoon sugar over yeast. Let yeast mixture stand about 10 minutes or until foamy. Stir if not smooth. Oil a large bowl.
• Sift 2¾ cups of the flour into a large bowl. Make large, deep well in center of flour. Add yeast mixture, remaining sugar, oil, eggs, remaining water, and salt to well. Mix ingredients in well with a wooden spoon until blended.
• Mix in flour, first with a spoon, then by hand, until ingredients come together to form a dough. Dough should be soft and sticky. Knead dough vigorously on work surface until it is very smooth and elastic, about 7 minutes; during kneading, if it sticks to your fingers, add more flour 1 tablespoon at a time, until dough is no longer very sticky.
• Put dough into oiled bowl and turn dough over to oil all surfaces. Cover with warm, slightly damp towel or plastic wrap and let rise in warm draft-free area about 1 hour 15 minutes or until doubled.
• Remove dough with rubber spatula to work surface. Knead dough lightly again about 30 seconds to knock out air. Clean bowl if necessary. Return dough to bowl, cover, and let rise again until doubled, about 1 hour.
• Shape and bake dough as desired (see recipes).
• Prepared By Mixer:
• Use a heavy-duty mixer with a dough hook for this recipe. It is the best and most efficient way to mix and knead large amounts of dough and to prepare doughs that are very sticky.
• Pour ¼ cup of the water into a small bowl. Sprinkle yeast into water, then sprinkle 1 teaspoon sugar into yeast water. Let stand about 10 minutes or until foamy. Oil a large bowl.
• Sift 2¾ cups flour into bowl of mixer fitted with dough hook. Make large, deep well in center of flour. Add yeast mixture, remaining sugar, oil, eggs, remaining water, and salt to well. Mix at medium-low speed, pushing flour in often at first and scraping dough down occasionally from bowl and from hook, until ingredients come together in a soft, sticky dough. Add remaining flour and beat until blended in.
• Mix dough at medium speed to knead it, scraping down twice, about 5 minutes or until dough is smooth and almost cleans sides of bowl. Pinch dough quickly; if it sticks to your fingers, beat in more flour 1 tablespoon at a time until dough is no longer very sticky. If you add flour, mix at medium speed about 2 minutes. Dough should be soft, smooth, and elastic.
• Put dough into oiled bowl and turn dough over to oil all surfaces. Cover with warm, slightly damp towel or plastic wrap. Let rise in warm draft-free area about 1¼ hours or until nearly doubled.
• Knead dough lightly in bowl to knock out air. Cover and let rise again about 1 hour or until nearly doubled.
• Shape and bake dough as desired (see recipes).
• Prepared by Food Processor:
• I love making challah dough in the food processor because it is so quick and easy and produces very good results. In fact, the dough is mixed and kneaded in less than three minutes! Naturally, the amount you can make is limited by the size of your food processor.
• I use a medium-size (10- to 12-cup capacity) food processor to mix this dough, which is enough for
• 1 medium loaf.
• If you are in a hurry, you can skip the dough's second rising; the loaf won't be quite as light but it will still taste good.
• Pour ¼ cup of the water into small bowl. Sprinkle yeast over water. Sprinkle 1 teaspoon of sugar over yeast. Let stand about 10 minutes or until foamy. Stir if not smooth. Oil a large bowl.
• Fit food processor with dough blade. Combine 2¾ cups flour and remaining sugar in food processor. Process briefly to mix. Add yeast mixture, oil, eggs, and salt. With blades of processor turning, pour in remaining water. Process until ingredients come together to form a soft dough; it will not form a ball. Process for about 30 seconds to knead dough. Pinch dough quickly; if it sticks to your fingers, add more flour 1 tablespoon at a time, until dough is no longer very sticky. Knead again by processing about 30 seconds or until smooth.
• Remove dough from processor and shape it into a rough ball in your hands. Put dough into oiled bowl and turn dough over to oil all surfaces. Cover with warm, slightly damp towel or plastic wrap and let rise in warm draft-free area about 1 hour 15 minutes or until doubled.
• Remove dough with rubber spatula to work surface. Knead dough lightly again about 30 seconds to knock out air. Clean bowl if necessary. Return dough to bowl, cover, and let rise again until doubled, about 1 hour.
• Shape and bake dough as desired (see recipes).
• Hand-Kneading Bread Dough:
• You can knead bread dough in a mixer with a dough hook or in a food processor. If you are making the dough by hand, there are two basic techniques for kneading it: the slapping method, used for soft doughs; and the conventional bread dough method, pushing with your palms.
• Since challah dough is quite soft when I knead it by hand, I prefer the slapping method, which I learned in France. With this method, you end up adding less flour and the dough stays softer, resulting in a bread that is more moist. If you are used to the conventional method or feel more comfortable with it, however, you can use it. Bagel dough is firmer than challah dough and works equally well by either method.

BASIC PIZZA DOUGH

Steps:

• In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
• In a large mixing bowl, whisk together flour and salt.
• With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
• Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
• Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
• Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

BASIC YEAST DOUGH

Steps:

• Put the yeast in a small bowl, add the water, and set aside for 1 minute to soften. Whisk in the oil to blend and dissolve the yeast. Set aside.
• To make the dough in a food processor, combine the sugar, baking powder, and flour in the work bowl. Pulse two or three times to combine. With the motor on, pour the yeast mixture through the feed tube in a steady stream and allow the machine to continue running, for about 20 seconds, or until the dough starts coming together into a ball. (If this doesn't happen, add lukewarm water by the teaspoon.) Let the machine continue for 45 to 60 seconds to knead most of the dough into a large ball that cleans the sides of the bowl; expect some dangling bits. Press on the finished dough; it should feel medium-soft and tacky but should not stick to your finger. To make the dough by hand, combine the sugar, baking powder, and flour in a large bowl. Make a well in the center and pour in the yeast mixture. Slowly stir with a wooden spoon, moving from the center toward the rim, to work in all the flour. (Add lukewarm water by the teaspoon if this doesn't happen with relative ease.) Keep stirring as a ragged, soft mass forms. Then use your fingers to gather and pat the dough together into a ball. Transfer to a work surface and knead for about 5 minutes, or until smooth, fingertip soft, and slightly elastic. (You shouldn't need any additional flour on the work surface if the dough was properly made. Keep kneading and after the first minute or two, the dough shouldn't stick to your fingers. If it does, work in a sprinkling of flour.) Press your finger into the dough; the dough should spring back, with a faint indentation remaining.
• Regardless of the mixing method, lightly oil a clean bowl and add the dough. Cover with plastic wrap and put in a warm, draft-free place (for example, in an oven with the light on) to rise for about 45 minutes, or until nearly doubled. The dough is now ready to use.
• Though the dough can be left to sit for an hour or so after it has doubled, it's best to have the filling already prepared, especially if it requires cooking and cooling. Alternatively, punch down the dough, cover with plastic wrap, and refrigerate overnight. Return the dough to room temperature before using.
• fitting dumplings into your life
• During the course of developing recipes for this book, I prepared and ate a lot of dumplings, and so did my friends, family, and recipe testers. On their own, dumplings make great snacks any time of the day, and I can attest to that as I taste-tested freshly cooked ones throughout the day. Feel free to serve any of the savory dumplings in this book as an appetizer or first course. Each of the sweet dumplings can be presented for dessert or as part of afternoon tea.
• But one of the great things about dumplings is that you can easily make an entire meal based around them. Just remember that in one savory filled dumpling, you have both protein and starch. Add a simple vegetable dish, and you're done.
• For example, in advance of poaching or steaming dumplings, I often blanch green vegetables such as broccoli, Chinese broccoli (gai lan), or green beans in the pot of boiling water. I either serve the veggie as-is, dipped in the same dipping sauce as the dumplings, or I quickly stir-fry it with garlic and oyster sauce or sesame oil and salt.
• Instead of featuring a dumpling as a meal's main dish, present it as a side dish. For example, Sticky Rice and Chicken in Lotus Leaf (page 170) is relatively starchy, making it a perfect accompaniment to a pork roast.
• Sometimes, dumplings can be a meal unto themselves. My husband and I are quite satisfied making a meal of warming bowls of savory dumplings in soup. We often enjoy steamed and baked buns on road trips and as airplane fare.

A BASIC YEAST DONUT

Steps:

• Combine the flour, salt, yeast, ground spices and sugar in the bowl of a stand mixer (or, if you're kneading by hand, in a regular bowl) and mix through.
• Add the milk, butter (make sure it is fully melted), eggs and half (40ml) of the water to the flour.
• Knead the mixture with your stand mixer (or by hand, it will be sticky for a while due to the high butter content), it will take several minutes to come together. If the dough stays very dry, add the remainder of the milk, it should form a smooth ball that just releases from the sides of the bowl. At the end of kneading it should be flexible and soft, not sticky. If it is very sticky, add a little extra flour.
• Cover the bowl with plastic wrap or a plate and leave to rise. The duration depends on the temperature of the room but it will take about 1-1,5 hours. When it's finished it should have considerably increased in size and have become a lot more airy and flexible.
• Flour a surface to prevent the dough from sticking to it and take the dough from the bowl. Use a rolling pin to gently roll out the dough to a thickness of about 1 cm, don't exert too much force, you don't want to push out all the air. You could even do this with your hands.
• Cut the donuts in your desired shape, you can shape them in rectangles (no loss of dough!) or circles of 6-8cm (ideal for filled donuts, don't make them a lot larger or the center won't cook in time). Take the cut pieces of dough and place them on another floured surface to prevent them from sticking and leave to rise for another 30 minutes. They should have visibly increased in size while waiting!
• Heat the frying oil in a sturdy pot to 180C (don't heat to just under the rim, you don't want it to splash or overflow, halfway full tends to work fine!).
• Gently add the donuts to the oil, careful not to splash. Don't pinch the dough too much at this point to prevent strangely looking donuts. Fry until both sides are a nice golden colour. This should only take a few minutes.
• Take them out of the oil and leave to cool on a cooling rack.
• Enjoy!

MAKE ANYTHING YEAST DOUGH RECIPE

Steps:

• Put warm water, yeast, sugar, salt, and butter in the mixer bowl and add a cup of flour. Using the whip attachment, mix thoroughly, scraping down the sides of the bowl occasionally.
• Hint: grab a clean dish towel and wrap it around the bowl. That is unless you enjoy cleaning up flour. (I don't.)
• Add 2 cups of flour, one at a time, and beat well. Keep the mixer draped for the next step.
• Switch to a dough hook and add flour gradually until the hook starts pulling the dough away from the sides of the bowl.
• Stop the mixer and feel the dough. If it's still sticky, add a tablespoon or so of flour at a time and resume kneading with the dough hook.
• Stop adding flour when it's soft but handles without sticking to your fingers. Great bread dough should feel satiny and elastic.
• Remove the dough hook and gather the dough into a ball.
• Spray the bowl generously with non-stick spray and return the dough to the bowl. It's not necessary to wash it before you do.
• Smooth a little cooking oil or olive oil over the dough, cover the bowl with a dish towel and set it in a nice warm place to rise for about an hour. (In the summer, I've found my car makes a great place to raise dough quickly!)
• When the dough has doubled in size, shape it into whatever you want.
• The dough will need to rise again until doubled in size after shaping it. The second rise will be quicker than the first one.
• Bake in a 350-degree oven. The time in the oven depends on what you are making.

BASIC YEAST DOUGH

Steps:

• Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, egg, salt, and half of flour; beat at low speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
• Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days. (if refrigerating, let return to room temp before proceeding).
• Punch dough down, turn out onto a lightly floured surface, and knead 4 or 5 times. Shape and bake as desired.

BASIC CHINESE YEAST DOUGH

Steps:

• Place the yeast in a bowl and pour the warm water over. Stir in the sugar to dissolve. Let stand for 15 minutes.
• Sift the flour into a bowl. Add the yeast and water mixture and begin stirring immediately.
• Keep stirring until you have a dough that holds together and doesn't stick to the sides of the bowl. Adjust the amount of water, adding more or less as is needed.
• Turn the dough out onto a lightly floured surface, and knead until it is smooth and elastic (about 10 minutes). Add more flour or water if needed.
• Cover and let rest for 1 1/2 hours. Punch the dough down again, and let it rest for 1 to 1 1/2 more hours, until its size has doubled.
• Use as called for in the recipe.

BASIC YEAST BREAD

Steps:

• Combine the Water and Milk. Gently heat the liquids to 95 degrees Fahrenheit (i.e. barely warm to touch). Stir in the yeast. Transfer the wet ingredients to a mixer fitted with a dough hook. Add the Eggs and soft Butter followed by the Bread Flour, Sugar and Salt.
• Start mixing the dough on low speed until the ingredients are mostly combined. Increase the speed to medium and knead the dough until it is well-combined and begins to appear smooth - about 5 minutes.
• Stop the mixer and scrape down the dough hook and the sides of the bowl. At this point the ingredients should be very well combined; however, the gluten structure will require further development. Continue kneading the dough on high speed until the gluten structure is fully developed - about 5 minutes.
• Transfer the dough to an oiled bowl or proofing container. Cover the dough and let it proof until doubled in size - about 45-60 minutes.
• Turn/fold the dough (i.e. "punch" it down to degas) and proof it for a second time until doubled in size - about 30 minutes.
• Preheat the oven to 375 degrees Fahrenheit.
• Turn/fold the dough a second time. Portion the dough into 50g pieces. Form individual rolls (i.e. roll each piece with a cupped hand in a tight circle to form a smooth ball of dough). Place the rolls on a parchment lined sheet tray and cover it with a non-stick spray coated piece of plastic wrap. Let the rolls rest for the final proof - about 20 - 30 minutes.
• Lightly egg wash the rolls and sprinkle them with coarse salt. Bake the rolls until golden brown - about 15-20 minutes. The internal temperature should reach 190 degrees Fahrenheit.
• Allow the rolls to cool for a couple of minutes, then transfer them to a cooling rack and allow them to cool for at least 5 minutes before serving.
• Storage: The rolls can be stored for several days in an air tight container. Allow the rolls to cool completely before wrapping. The rolls can also be stored in the freezer for several months wrapped in plastic wrap. To reheat the rolls, remove them from the freezer and allow them to temper. Reheat the rolls on a parchment lined sheet tray in a 350 degree Fahrenheit oven for 5-10 minutes.