Bread Dough 101 Food
SIMPLE YEAST BREAD / DOUGH
A versatile yeast dough recipe that you can use for making loaf bread, pizza, dinner rolls, hot dog wrappers..anything you can think of using bread.
Provided by Asooma
Categories Breads
Time 2h15m
Yield 2 loaves
Number Of Ingredients 6
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.
GINGERBREAD COOKIES 101
The dough must be chilled for at least three hours and up to two days. The cookies can be prepared up to one week ahead, stored in an airtight container at room temperature. I had to bake many batches to finally accomplish the perfect gingerbread cookie. When the dough is rolled thin, it will bake crisp and almost cracker-like. Yet, when rolled thick (my preference), the cookies turn out plump and moist. In either case, the flavor will be complex and almost hot-spicy.
Provided by Food Network
Categories dessert
Yield Makes about 3 dozen (3-inch) cookies
Number Of Ingredients 17
Steps:
- Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
- In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)
- To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
- Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)
- Make ahead: The icing can prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.
- This icing hardens into shiny white lines, and is used for piping decorations on gingerbread people or other cookies. Traditional royal icing uses raw egg whites, but I prefer dried egg-white powder, available at most supermarkets, to avoid any concern about uncooked egg whites.
- When using a pastry bag, practice your decorating skills before you ice the cookies. Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch.
- Dried egg-white powder is also available by mail order from The Baker's Catalogue, 1-800-827-6836. Meringue powder, which is dehydrated egg whites with sugar already added, also makes excellent royal icing; just follow the directions on the package. However, the plain unsweetened dried egg whites are more versatile, as they can be used in savory dishes, too. Meringue powder is available from Adventures in Cooking (1-800-305-1114) and The Baker's Catalogue.
- In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)
- To pipe line decorations, use a pastry bag fitted with a tube with a small writing tip about 1/8-inch wide, such as Ateco No. 7; it may be too difficult to squeeze the icing out of smaller tips. If necessary, thin the icing with a little warm water. To fill the pastry bag, fit it with the tube. Fold the top of the bag back to form a cuff and hold it in one hand. (Or, place the bag in a tall glass and fold the top back to form a cuff.) Using a rubber spatula, scoop the icing into the bag. Unfold the cuff and twist the top of the bag closed. Squeeze the icing down to fill the tube. Always practice first on a sheet of wax paper or aluminum foil to check the flow and consistency of the icing.
- Traditional Royal Icing: Substitute 3 large egg whites for the powder and water.
BEST BREAD DOUGH
This bread dough is great for dinner rolls, but it's also fantastic for loaf, kolaches and CINNAMON ROLLS! It can be made by hand, or in a 2lb bread machine. (UPDATED!)
Provided by JB Snead
Categories Breads
Time 1h
Yield 12-18 dinner rolls, 6-18 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 390.2, Fat 6.5, SaturatedFat 3.8, Cholesterol 17.3, Sodium 479.2, Carbohydrate 73.8, Fiber 1.9, Sugar 23.4, Protein 8.6
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- Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more
- Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
- Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
- On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
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- In a small bowl, sprinkle the yeast over ¼ cup warm (105° to 115°F) water and let stand until creamy, 5 to 10 minutes. Stir to dissolve the yeast.
- In a medium saucepan, heat the buttermilk, stirring constantly, just until warm (about 100°F). Or place the buttermilk in a 1-quart glass measuring cup and microwave on High for 1 minute, stirring occasionally, until warm. Transfer the buttermilk to a bowl and stir in the dissolved yeast mixture, melted butter, eggs, sugar, baking soda, and salt.
- To make the dough by hand, transfer the liquid ingredients to a large bowl. Gradually stir in enough of the flour to form a shaggy dough. Turn out onto a lightly floured work surface. Knead the dough, adding more flour as needed, until the dough is smooth and elastic, 8 to 10 minutes. Form the dough into a ball.
- To make the dough in a heavy-duty standing mixer, pour the liquid ingredients in the mixer bowl, and attach the paddle blade. With the machine on low speed, gradually add enough of the flour to make a stiff dough that collects around the blade. Change to the dough hook. Knead the dough in the machine, adding more flour as needed to make an elastic dough, about 8 minutes. Transfer to a lightly floured work surface and knead by hand until smooth, about 2 minutes. Form the dough into a ball.
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From thepioneerwoman.com
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- First, let’s talk flour. It’s actually a great idea to start out making you starter with 100% whole wheat flour. The microorganisms that make up sourdough seem to like it.
- The next day, I checked up on my starter. It was a bit discolored (gray) on top, which is totally normal. There were no bubbles or other signs of yeast activity, so I decided to leave it alone for another day.
- When I checked in the next day, I was pleasantly surprised to find quite a few bubbles on top of the starter. It had also risen slightly. See, that rubber band came in handy!
- At 10 AM the next morning, the starter was bubbly and almost doubled. Here you can see the rise. I fed it as before and set it aside.
- At 10 AM the next morning, the starter had a few bubbles on top. It had probably already risen and fallen overnight. The smell was about the same, but a bit milder.
- At 10:45 AM the starter had risen by about a third. The smell was more mellow and closer to a pleasant, yeasty sourdough starter. Here you can see how much it had risen.
- At 10:45 AM the next morning the starter had risen by about 2/3. It had a pleasant, yeasty smell. Here you can see how much it had risen. I decided to see if it would pass the float test: I dropped a small amount into a glass of water.
- At 8:00 AM the next morning I decided to give it the float test again. It passed! And then it sank a minute or two later. But I decided to go ahead and try baking with it, which we’ll get to in a second.
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- Flour: The most common starting material for most bread is wheat flour. Breads are also commonly made from a wide variety of other cereal grains, including rye, barley, oats, corn, sorghum and millet.
- Protein: About 8% to 15% of wheat flour is protein. Protein content dictates the use of that flour. High protein flours generally contain more than 11% protein and are best used for bread.
- Carbohydrates: Carbohydrates are the main fraction of flour, constitutes up to 75% of the total weight. This fraction is largely comprised of starch and small amount (about 1%) of simple sugars, cellulose and fiber.
- Water: Water is the second largest ingredient of bread after flour. It is used in bread making to provide hydration of the dry ingredients. Hydration of the dry ingredients is important because the combination of water with gliadin and glutenin will produce the gluten network.
- Baker’s Yeast: Yeast is the leavening agent used in bread making. The active yeast will show its property by producing bubbles when it mixed with water.
- Sugars: The sugar used in the bread making will act as the food supply for yeast. The residual sugar after the yeast fermentation will used to contribute to the crust color due to the caramelization and browning reaction.
- Salts: Salt provides flavor to the bread. Salt-free bread rises quickly, while too much salt can reduce or destroy yeast action. It helps control yeast development and prevents the bread from over rising.
- Egg: Egg also used in bread making. It gives foam to bread that may help to retain the air bubbles which can act as the nucleation site for the carbon dioxide gas produced by fermentation.
- Milk: Milk powder added in bread making as the nutritional supply to increase the amount of protein, carbohydrate and minerals. Milk is added to make the bread more nutritious, to help improve the crust color, presumably by sugar caramelization and because of its buffering value.
- Fat and Emulsifiers: Animal and vegetable fats are added as shortenings in bread- making at about 3% (w/w) of flour in order to yield – (a) increased loaf size; (b) a tenderer crumb and (c) enhanced slicing properties.
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4.6/5 (174)Total Time 11 hrs 10 minsServings 1Calories 90 per serving
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.
- Combine the starter and the remainder of the dough ingredients. Mix, then knead the dough — by hand, mixer, or bread machine set on the dough cycle — to make a soft, fairly smooth dough.
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- Roll each piece of dough into an 18" rope. Braid the ropes (tucking the ends under), and set the braid on a lightly greased baking sheet.
- Cover the braid, and let rise it rise for about 60 to 90 minutes, or until it's very puffy. Towards the end of the rising time, preheat the oven to 425°F.
- Bake the braid for 25 to 35 minutes; the longer it bakes, the crunchier it'll be. When fully baked, the braid's internal temperature should measure at least 190°F on a digital thermometer.
- Remove the braid from the oven and cool it on a rack. For extra crispness, cool it in the turned-off oven with the door propped open.
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From seriouseats.com
BREAD DOUGH 101 RECIPE - WEBETUTORIAL
The ingredients are useful to make bread dough 101 recipe that are water, flour, oil, salt, sugar, egg, active dry yeast . Bread dough 101 may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to make recipe or image for Bread dough 101, you can share with us.
From webetutorial.com
From webetutorial.com
61 BREAD MAKING 101 IDEAS IN 2021 | RECIPES, BREAD MAKING ...
Aug 11, 2021 - Best bread-making recipes, tips and tricks including the tools you want to make bread with, bread tips, ideas and diy bread recipes that are easy and the best. #bread #breadmaking #yeast #recipes #diy #tools #easy #sourdough #rye #white #wholewheat #dough. See more ideas about recipes, bread making recipes, bread recipes.
From pinterest.ca
From pinterest.ca
MASTER BREAD DOUGH - FLY-LOCAL
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 or poppy seeds. Bake at 375°F for 20 …
From fleischmannsyeast.com
From fleischmannsyeast.com
HOW TO BAKE BREAD : BAKING 101 : FOOD NETWORK - FOOD NEWS
A loaf of bread is obtained by using a bucket of water or a jug of water on a pot of flour, and using the resulting bread dough on a cooking range. Doing so requires a Cooking level of 1 and gains 40.5 experience. Bread heals 5 hitpoints. It is used in the Death Plateau, Merlin's Crystal, Olaf's Quest and Recipe for Disaster quests.
From foodnewsnews.com
From foodnewsnews.com
57 DELIGHTFUL BREAD PUNS FOR DOUGH LOVERS | BRIDAL SHOWER 101
List of bread puns and jokes that are a-dough-able. Bread rises in the yeast and sets in the waist. 2. All you knead is loaf. 3. You’re my butter half. 4. A toast to butter days. 5.
From bridalshower101.com
From bridalshower101.com
130 BREAD!!! DOUGH GIRL 101 IDEAS IN 2021 | RECIPES ...
Mar 12, 2021 - Explore Christine Wirths's board "Bread!!! Dough Girl 101", followed by 252 people on Pinterest. See more ideas about recipes, cooking recipes, food.
From pinterest.ca
From pinterest.ca
BAKING 101 - MAKING KNEADED BREADS | QUAKER OATS
Dough is now ready for the first rising. Food Processor Method. Attach metal blade to food processor bowl. Place the dissolved yeast, the remaining liquid ingredients (any liquid not used to dissolve the yeast, eggs, honey or molasses), fat, sugar, salt and two-thirds of the flour in the work bowl. Process 30 seconds, until smooth and blended. Scrape down the sides of the work …
From quakeroats.com
From quakeroats.com
BREAD DOUGH 101 - ALL INFORMATION ABOUT HEALTHY RECIPES ...
How To Transfer Bread Dough to a Hot Cast Iron Dutch Oven - Bread 101 Baking bread in a cast iron or clay pot is a great way to recreate the hot, moist environment of a professional oven. The super hot pot traps the steam that is naturally generated from the dough , and also encourages the dough to rise rapidly in the oven.
From therecipes.info
From therecipes.info
DOUGH SCULPTING 101 LAB TWELVE - HOME BAKING
Prepare dough in a bread machine, food processor or with stand mixer, then shape. 2. Use the appliance manual to know how much flour each respective machine can handle! 3. Great bread machine and mixer baking guidelines and visuals may be found at www.bettycrocker.com, Tips and Techniques; www.breadworld.com; www.kswheat.com; www. kingarthurflour.com; …
From homebaking.org
From homebaking.org
BREAD DOUGH 101 RECIPES
The ingredients are useful to make bread dough 101 recipe that are water, flour, oil, salt, sugar, egg, active dry yeast . Bread dough 101 may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to make recipe or image for Bread dough 101, you can share with us. Post navigation. caramel apples. creamy radish …
From tfrecipes.com
From tfrecipes.com
32 BREAD | 101 IDEAS | HOMEMADE BREAD, YUMMY FOOD, BREAD DOUGH
Dec 20, 2016 - Passion for Bread Making . See more ideas about homemade bread, yummy food, bread dough.
From pinterest.com
From pinterest.com
HOW TO MAKE BREAD DOUGH IN 3 STEPS: RECIPE FOR BEGINNERS
If you want to make bread dough in the easiest way possible, you can get an affordable bread maker, like the Oster CKSTBRTW20. It’s a basic bread machine that works very well for making all kinds of loaves. That means that you add the ingredients to the pan, press a couple of buttons, and in 3-4 hours you have your loaf, completely baked. But you can also opt …
From breadnewbie.com
From breadnewbie.com
SCIENCE OF BREAD: BREAD SCIENCE 101 | EXPLORATORIUM
Sometimes, a baker will let the dough rise several times, allowing the gluten to develop more completely and the yeast to add more of its flavors. When the dough is finally cooked—either in an oven, over a fire, or in a steamer, depending on what kind of bread you ’ re baking—the yeast inside it continues feeding, and the pockets of gas in the dough continue to expand.
From exploratorium.edu
From exploratorium.edu
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