Master Bread Dough
By: Anonymous
Published: Monday, March 22, 2010 - 4:29am

Ingredients




6 cups all-purpose flour (6 to 6 ½)
3 tablespoons sugar
2 pkt FLEISCHMANN'S Active Dry or RapidRise Yeast
2 teaspoons salt
1 1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine

Preparation

1 In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 degrees to 130 degrees F). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. 2 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. 3 If desired, freeze half or all of dough for later use (see directions below). 4 To bake immediately: Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.) 5 Shape, let rise, and bake according to selected preparation. 6 WHOLE WHEAT BREAD: Replace 1 to 3 cups all-purpose flour with whole wheat flour. 7 LOAF (use 1/2 of dough): Roll dough to 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 1/2- x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. Bake at 400 degrees F for 30 minutes or until done. Remove from pan; let cool on wire rack. 8 Makes 1 loaf. 9 HEARTH BRAID (use 1/2 of dough): Divide dough into 3 equal pieces. Roll each piece to 16-inch rope. On greased baking sheet, braid 3 ropes together; pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 90 minutes. Beat 1 egg with 1 tablespoon water; brush over braid. Sprinkle with SPICE ISLANDS Sesame Seed or Poppy Seed. Bake at 400 degrees F for 25 minutes or until done. Remove from pan; let cool on wire rack. 10 Makes 1 braid. 11 CINNAMON-DATE ROLLS (use 1/2 of dough): Roll dough to 15- x 12-inch rectangle; brush with 2 tablespoons melted butter or margarine. Sprinkle evenly with 2 tablespoons sugar, 1 teaspoon SPICE ISLANDS Ground Cinnamon, and 3/4 cup imported chopped or snipped pitted dates. Beginning at short end, roll up tightly as for jelly roll; pinch seam to seal. Cut into 12 (1-inch) rolls. Place rolls, cut sides up, in greased 9-inch round cake pan. Cover; let rise in warm, draft-free place un 12 Makes 1 dozen rolls. 13 Powdered Sugar Icing: In small bowl, combine 1 cup powdered sugar, sifted; and 1 to 3 tablespoons milk. Stir until smooth. 14 PIZZA (use 1/2 of dough): Grease 1 (14-inch) or 2 (12-inch) round pizza pan(s). Roll dough and fit into prepared pan(s). Top as desired. Bake at 400 degrees F for 20 to 25 minutes or until done. 15 Makes 1 (14-inch) or 2 (12-inch) pizza(s). 16 FOCACCIA (use 1/2 of dough): Grease 15- x 10-inch pan. Roll dough to rectangle and press evenly into pan. Cover; let rise in warm, draft-free place until slightly risen, about 20 to 40 minutes. With handle of wooden spoon, make indentations in dough at 1 1/2-inch intervals. Brush dough with 1 1/2 tablespoons olive oil. Sprinkle lightly with salt. Sprinkle with 2 teaspoons SPICE ISLANDS Rosemary and 2 tablespoons grated Parmesan cheese. Bake at 400 degrees F for 15 minutes or until done. Let cool on wire rack. Cut into squares. 17 Makes 1 focaccia. 18 DINNER ROLLS (use 1/2 of dough): Divide dough into 12 equal pieces; shape dough into smooth balls. Place balls, about 2 inches apart, on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. If desired, sprinkle with SPICE ISLANDS Sesame Seed or Poppy Seed. Bake at 375 degrees F for 20 minutes or until done. Remove from sheet; let cool on wire rack. 19 Makes 1 dozen rolls. 20 ONION ROLLS (use 1/2 of dough): Divide dough into 10 equal pieces; shape into smooth balls. Place balls in greased 8-inch round cake pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. Sprinkle with 2 tablespoons SPICE ISLANDS Minced Onions. Bake at 375 degrees F for 25 minutes or until done, covering with foil during the last 5 minutes of baking to prevent excess browning. Remove from pan; let cool on wire rack. 21 Makes 10 rolls. 22 SOFT HERB BREADSTICKS (use 1/2 of dough): Divide dough into 12 equal pieces; roll each to 15-inch rope. Twist each rope several times, if desired. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10 to 20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as SPICE ISLANDS Oregano, Dill Weed, Italian Herb Seasoning, or Fines Herbes. Bake at 400 degrees F for 15 minutes or until done. Remove from sheets; let cool on wire racks. 23 Makes 1 dozen breadsticks. 24 FREEZING AND STORING MASTER BREAD DOUGH: To freeze: After kneading, divide dough in half. Flatten each half to 6-inch disk and wrap, airtight, in 1-gallon plastic freezer bags. Freeze for up to 1 month. 25 To thaw: Thaw in sealed bag and allow to rise slightly in refrigerator, on counter, or in microwave oven. Check dough frequently; thawing and rising times vary according to the temperature of the dough, room, or refrigerator. Once thawed, remove dough from bag; shape, let rise, and bake as directed. Use these times as a guideline for thawing: 26 Refrigerator: 8 to 16 hours. 27 Countertop: 4 to 9 hours. 28 Microwave oven: Microwave dough 10 minutes on LOW (10%% power); turn dough over, and rotate a quarter turn. Let rest 10 minutes. Repeat 1 or 2 times, until dough is thawed.