Basic Sweet Dough Recipe

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Basic Sweet Dough Recipe

 



This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!


Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Basic Sweet Dough

 

Ingredients

1 cup very warm water (105 f to 115f)
2 package active dry yeast
1/2 cup granulated sugar
1/3 cup instant nonfat dry milk (in dry for, m)
2 large eggs, at room temperature
1/2 cup lightly salted butter or margarine,, at room
1 temperature
1 tsp salt
5 cup all-purpose flour (up to 5 1/4 cups, )



 

Preparation

Combine the water, yeast, and sugar in a large mixing bowl. Let stand
for 2 minutes.

Add the dry milk, eggs, butter, salt, and 2 1/2 cups of the flour. Mix
until smooth, then beat for 2 minutes. Stir in enough of the remaining
flour to make a soft dough.

Turn the dough out onto a well-floured surface (using some of the
remaining flour) and knead for 6 to 8 minutes until smooth and
elastic, adding only as much flour as needed to prevent the dough
from sticking.

Place the dough in a greased bowl; turn once to bring the greased
side up. Cover and let rise in a warm, draft-free place until doubled
in volume, about 1 1/2 hours.

Punch down the dough and turn out onto a lightly floured surface. Use
this Basic Sweet Dough to make:

Cinnamon Twist Scandinavian Almond Ring Honey Almond Twist

A delicate, not-too-sweet dough that lends itself admirably to
toppings and fillings made of fruits, nuts, and spices. It can be
shaped into twists, rolls, rings, and braids. Each of the
accompanying recipes calls for half a recipe of the dough. Double
the filling if you wish to make two coffecakes, or make two different
coffeecakes from one batch of dough. Either way, you can freeze one
to use later.

[ The Redbook Breadbook ]

Posted by Fred Peters.

 

 

Servings: 6

 

 

 

 


 

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