YEAST DOUGH
This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.Use the dough to makeSugar Buns, Sticky Buns, and Monkey Bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 3/4 pounds
Number Of Ingredients 11
Steps:
- In a small bowl, mix together yeast and warm water; set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar on medium speed, scraping down sides of bowl with a spatula as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
- Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
- In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
- Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 3 to 4 hours, or refrigerate overnight.
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
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
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.
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.
EASY PIZZA DOUGH WITH INSTANT YEAST
Make and share this Easy Pizza Dough with Instant Yeast recipe from Food.com.
Provided by vwhitehair
Categories Yeast Breads
Time 1h
Yield 6 Slices, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine 1 1/2 cup (187.5 g) of flour, instant yeast, sugar, and salt in a large bowl.
- Add olive oil and warm water and use a wooden spoon to stir well very well.
- Add any additional flour as needed, stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
- Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
- Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl.
- Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
- Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). Use either your hands or a rolling pin to work the dough into 12" circle.
- Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
- Add desired toppings and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.
Nutrition Facts : Calories 138.5, Fat 2.6, SaturatedFat 0.4, Sodium 27.4, Carbohydrate 24.8, Fiber 1, Sugar 0.8, Protein 3.5
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BASIC SWEET YEAST DOUGH RECIPE - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
4.5/5 (20)Total Time 2 hrs 50 minsCategory BreadsCalories 139 per serving
- In a large bowl, stir together the yeast and milk until dissolved. Beat in the sugar, butter, salt and eggs until well combined. Add the flour, one cup at a time, stirring until incorporated. The dough should be shaggy and still sticky.
- Turn out the dough onto a floured surface and knead 5-6 minutes until smooth and elastic. Or if you use a mixer knead 4-5 minutes. Freeze or refrigerate at this point if desired.
- If baking now, continue by placing the kneaded dough into a greased bowl. Cover and let rise for 1 hour or until doubled in size. The length of time needed to rise will depend on how warm the room is. Ideal rising temperature is 72 F.
- When the dough has risen, punch dough down with a floured hand and shape and bake as desired.
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