THE EASIEST, MOST VERSATILE BREAD RECIPE EVER
The most versatile dough recipe you'll ever find!
Provided by Jill Winger
Categories Bread
Time 59m
Number Of Ingredients 6
Steps:
- In a large mixing bowl (this is my favorite mixing bowl), combine the water, yeast, and sugar.
- Stir until dissolved, then add in the egg and salt.
- Add the flour one cup at a time. Once the mixture is too stiff to mix with a fork, transferred it to a well-floured countertop.
- Knead for 4-5 minutes, or until smooth and elastic. Add more flour if the dough is continues to stick to your hands.
- Shape the smooth dough into a ball and place in a bowl. Cover with a dish cloth and let rise in a warm place for one hour (or until the dough has doubled).
QUICK YEAST BREAD
If you don't have a bread machine, this is the easiest yeast dough recipe by far. There is no overbearing yeast flavour and it is a good dense bread. Please note: time to make includes rising time.
Provided by Bokenpop aka Mad
Categories Yeast Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Put 4 cups of the flour, yeast, sugar and salt into large bowl.
- Pour in hot water and oil and mix until combined- it will be sticky.
- Add the remaining flour in increments until dough is no longer sticky.
- Knead for about 5 minutes until dough is elastic and smooth.
- Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
- Punch it down and divide dough into two pieces.
- Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
- Bake at 400F for 40 minutes.
- Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.
Nutrition Facts : Calories 1433.6, Fat 31.2, SaturatedFat 4.1, Sodium 1182.3, Carbohydrate 247.6, Fiber 11.7, Sugar 5, Protein 37.1
QUICK YEAST ROLLS
This easy yeast roll recipe was given to me by my Great, Great Grandmother. I used it a couple of years ago in our state fair and received first place.
Provided by DCASH30526
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
- Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 31.9 g, Cholesterol 23.3 mg, Fat 4.2 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 301.5 mg, Sugar 4.8 g
QUICK YEAST DOUGH
This makes enough dough for 2 breads, both Yugoslavian Potica Bread and Greek Christmas Bread. From "Festive Breads from Your Food Processor", Good Food Magazine, December 1986.
Provided by JackieOhNo
Categories Breads
Time 45m
Yield 2 bread doughs
Number Of Ingredients 7
Steps:
- Place yeast, 1 T. sugar, and the warm water in food processor fitted with steel blade. Process mixture briefly and let stand until yeast is foamy, about 5 minutes.
- Add flour, butter, salt, and the remaining sugar to processor. With motor running, pour eggs through feed tube. Process just until dough gathers into ball, 15-20 seconds; it will very sticky.
- Coat inside of large bowl with vegetable oil or butter. Place dough in bowl and turn to coat entire surface. Cover bowl with oiled plastic wrap and let dough rise in warm place until doubled in bulk, 25-35 minutes.
- Punch down dough. Turn out onto lighly floured surface and knead dough 1 minute.
- With sharp knife, cut dough in half and use one half as directed in either of my recipes. Keep second half of dough covered at room temperature up to 1 hour and punch down again before using.
Nutrition Facts : Calories 1112.7, Fat 24.2, SaturatedFat 12.8, Cholesterol 257.3, Sodium 660.4, Carbohydrate 194.8, Fiber 5.8, Sugar 50.9, Protein 27.2
YEAST DOUGHNUTS
Provided by Alton Brown
Categories dessert
Time 2h27m
Yield 20 to 25 doughnuts
Number Of Ingredients 10
Steps:
- Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.
- In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
- Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
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.
BASIC YEAST DOUGH
You can use this dough to make all kinds of rolls, and shapes. This will keep in the fridge up to 5 days. It mixes up quick, doesn't need alot of kneading.
Provided by KittyKitty
Categories Yeast Breads
Time 1h5m
Yield 1 dough
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1832.2, Fat 34.6, SaturatedFat 8.6, Cholesterol 211.5, Sodium 1248.5, Carbohydrate 327.1, Fiber 11.6, Sugar 39.2, Protein 47.8
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.
More about "quick yeast dough food"
EASY YEAST BAKING | KING ARTHUR BAKING
From kingarthurbaking.com
BASIC SWEET YEAST DOUGH RECIPE - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
QUICK AND EASY PIZZA DOUGH - THE RECIPE CRITIC
From therecipecritic.com
MASTER DOUGH RECIPE | BON APPéTIT
From bonappetit.com
GO-TO DOUGH: EASY YEAST DOUGH RECIPE - MY BAKING …
From mybakingaddiction.com
THE PERFECT YEAST PASTRY DOUGH - MOMSDISH
From momsdish.com
DO-IT-ALL DOUGH - ALLRECIPES
From allrecipes.com
MASTER SWEET DOUGH RECIPE FOR YEAST BREADS - BAKER BETTIE
From bakerbettie.com
TASTEGREATFOODIE - TEN MINUTE ALL-PURPOSE DOUGH - BREAD
From tastegreatfoodie.com
40 EASY YEAST BREAD RECIPE IDEAS | TASTE OF HOME
From tasteofhome.com
YEAST RECIPES: OVER 100 OF THE BEST RECIPES IN ONE SPOT - HONEST …
From honestandtruly.com
BREAD WEEK #6 – LAST BUT NOT YEAST…. – GABOURY GROWS
From edusites.uregina.ca
5 ZERO-WASTE SOURDOUGH DISCARD RECIPES | WELL+GOOD
From wellandgood.com
25 RECIPES THAT USE QUICK-RISE YEAST | TASTE OF HOME
AN EXCELLENT NO YEAST PIZZA DOUGH – SUPER QUICK!
From recipetineats.com
VERSATILE EASY YEAST DOUGH RECIPE - PEAR TREE KITCHEN
From peartreekitchen.com
QUICK BREAD DOUGH RECIPE - SOMETHING SWANKY BAKING RECIPES
From somethingswanky.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love