Master Bread Dough

In a large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120°F to 130°F). Gradually add the liquid mixture to the dry ingredients. Beat for 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally. Add 1/2 cup flour and beat for another 2 minutes at high speed, scraping the bowl occasionally.

Using a spoon, stir in enough remaining flour to make a soft dough. Knead the dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.

If desired, freeze half or all of the dough for later use (refer to freezing directions below).

For immediate baking: Place the kneaded dough in a greased bowl, turning to grease the top. Cover the bowl and let it rise in a warm, draft-free place until doubled in size, about 30 to 60 minutes. (If using RapidRise Yeast, cover the kneaded dough and let it rest on a floured surface for 10 minutes instead).

Shape the dough, let it rise again, and bake according to your selected preparation method.

WHOLE WHEAT BREAD VARIATION: Replace 1 to 3 cups of all-purpose flour with whole wheat flour in the initial dough preparation.

LOAF (uses 1/2 of dough): Roll half of the dough to a 12- x 7-inch rectangle. Beginning at the short end, roll up tightly as for a jelly roll. Pinch the seam and ends to seal. Place, seam side down, in a greased 8 1/2- x 4 1/2-inch loaf pan. Cover; let rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. Bake at 400°F for 30 minutes or until done. Remove from pan; let cool on a wire rack.

HEARTH BRAID (uses 1/2 of dough): Divide half of the dough into 3 equal pieces. Roll each piece to a 16-inch rope. On a greased baking sheet, braid the 3 ropes together; pinch ends to seal. Cover; let rise in a 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°F for 25 minutes or until done. Remove from pan; let cool on a wire rack.

CINNAMON-DATE ROLLS (uses 1/2 of dough): Roll half of the dough to a 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 the short end, roll up tightly as for a jelly roll; pinch the seam to seal. Cut into 12 (1-inch) rolls. Place rolls, cut sides up, in a greased 9-inch round cake pan. Cover; let rise in a warm, draft-free place until doubled in size.

Powdered Sugar Icing: In a small bowl, combine 1 cup sifted powdered sugar; and 1 to 3 tablespoons milk. Stir until smooth.

PIZZA (uses 1/2 of dough): Grease 1 (14-inch) or 2 (12-inch) round pizza pan(s). Roll half of the dough and fit into prepared pan(s). Top as desired. Bake at 400°F for 20 to 25 minutes or until done.

FOCACCIA (uses 1/2 of dough): Grease a 15- x 10-inch pan. Roll half of the dough to a rectangle and press evenly into the pan. Cover; let rise in a warm, draft-free place until slightly risen, about 20 to 40 minutes. With the handle of a 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°F for 15 minutes or until done. Let cool on a wire rack. Cut into squares.

DINNER ROLLS (uses 1/2 of dough): Divide half of the dough into 12 equal pieces; shape dough into smooth balls. Place balls, about 2 inches apart, on a large greased baking sheet. Cover; let rise in a 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°F for 20 minutes or until done. Remove from sheet; let cool on a wire rack.

ONION ROLLS (uses 1/2 of dough): Divide half of the dough into 10 equal pieces; shape into smooth balls. Place balls in a greased 8-inch round cake pan. Cover; let rise in a 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°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 a wire rack.

SOFT HERB BREADSTICKS (uses 1/2 of dough): Divide half of the dough into 12 equal pieces; roll each to a 15-inch rope. Twist each rope several times, if desired. Place on 2 greased baking sheets. Cover; let rise in a 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°F for 15 minutes or until done. Remove from sheets; let cool on wire racks.

FREEZING AND STORING MASTER BREAD DOUGH: To freeze: After kneading, divide dough in half. Flatten each half to a 6-inch disk and wrap, airtight, in 1-gallon plastic freezer bags. Freeze for up to 1 month.

To thaw: Thaw in sealed bag and allow to rise slightly in refrigerator, on counter, or in a 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 the following times as a guideline for thawing:

Thawing Guidelines: Refrigerator: 8 to 16 hours. Countertop: 4 to 9 hours. 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.