Master Bread Dough
From pointsevenout 14 years ago
- 30 minutes to make
- Serves 2
This basic recipe can take on a life of its own. Many bread variations are possible from these easy first steps. Modified from Breadworld.com.
Ingredients
- 6 to 6-1/2 cups all-purpose flour shopping list
- 3 T sugar shopping list
- 2 envelopes active dry yeast shopping list
- 2 t salt shopping list
- 1 ½ cups water shopping list
- ½ cup milk shopping list
- 2 T butter shopping list
How to make it
- Combine water, milk and butter; heat until warm (100℉ to 110℉). Add sugar and yeast; let stand 5 minutes. Add 2 ½ cups flour and salt; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add ½ 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.
- Place kneaded dough in greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled in size, about 1 to 1 ½ hours.
- Punch dough down. Transfer dough to a lightly floured surface. Divide dough in half. Knead lightly a few times.
- Roll each half into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased 8 ½ x 4 ½ inch loaf pan.
- Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 ½ hours.
- Bake at 400℉ for 30 minutes or until thermometer registers 190℉ to 200℉ in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip.
The Rating
Reviewed by 8 people-
This looks like a good basic recipe. I like the simplicity. Thanks.
tablescape
in loved it
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