Monday, April 18, 2011

Basic Dough

Steve W.

This was the "hands on" class to be at sisters!! If you missed it here is the awesome recipe that Brother W. shared with us. He made it look so easy (And it was!)
I need to take pictures during the classes and post them here with the recipe. I will do that next month with the Strawberry jam class.

Whole Recipe
6 c. warm (not hot) water
1 c. white sugar
1 c. brown sugar
3 TBS yeast
1/2 c. salad oil
1 TBS salt
5-lb sack of flour (wheat, white, or combination)

Half Recipe
3 c. warm (not hot) water
1/2 c. white sugar
1/2 c. brown sugar
1 1/2 TBS yeast
1/4 c. salad oil
1 1/2 tsp salt
1/2 of a 5-lb sack of flour (wheat, white, or combination)

Mix sugars (you can use all white, all brown, all honey or any combination you like) with water and yeast in a large mixing bowl. Let sit for 15 minutes.
Add oil, salt and half of your flour (remember the combination is up to you). Mix.
Put the rest of the flour on the counter, add to the dough as much flour as needed to make a nice, soft elastic dough. Kneading for 5-10 minutes.
Place dough back into mixing bowl that has been oiled, turning dough over once to evenly coat with oil. Cover with a cloth and let rise until double.
Punch down and let rise until double again (this step is optional, especially if you are in a hurry).
Punch dough down and shape into loaves, rolls, cinnamon rolls, pizza crusts, etc. Shape using oiled hands, or counter, to avoid dough sticking. Place in greased baking pans. Cover and let rise until double (except for pizza crusts, which you can add toppings to and bake right away).
Bake at 350 degrees for about 20 minutes, or until browned.
Pizza also cooks for 20 minutes.

Whole recipe makes 5 large loaves, or about 75 rolls.

Dough and baked goods freeze well.

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