Best 3 Basic Bread Dough Recipes
Embark on a culinary adventure with our extensive collection of bread dough recipes, catering to various dietary preferences and culinary aspirations. From the classic All-Purpose Bread Dough, a versatile base for numerous bread creations, to the wholesome and nutritious Whole Wheat Bread Dough, we've got you covered. Gluten-free enthusiasts will delight in our Gluten-Free Bread Dough, crafted with alternative flours to deliver a delicious and inclusive bread experience. Craving something a bit tangy? Our Sourdough Bread Dough, fermented with wild yeast, offers a distinct flavor profile that will tantalize your taste buds. And for those seeking a vegan alternative, our Vegan Bread Dough provides a plant-based option without compromising on taste or texture. Unleash your inner baker and explore the endless possibilities of our bread dough recipes, promising homemade bread that is both delectable and satisfying.
Check out the recipes below so you can choose the best recipe for yourself!
BREAD MACHINE BASIC PIZZA DOUGH
First made in August, 2003. Absolutely the best pizza dough I've ever made. I made calzones for the first time with this. I like to add sugar to the dough or maybe garlic or some other spice for added flavor. Even cheese is great!
Provided by byZula
Categories Yeast Breads
Time 35m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 6
Steps:
- Put machine on the dough cycle.
- Whatever you decide to make- bake at 425 degrees for 20-25 minutes.
Nutrition Facts : Calories 414.2, Fat 7.9, SaturatedFat 1.1, Sodium 440.8, Carbohydrate 73.8, Fiber 3.1, Sugar 0.3, Protein 10.6
BASIC SWEET BREAD DOUGH
When the King Arthur Flour traveling baking demos came to the Salt Lake City area I was so exited to learn how to make the perfect sweet breads. They gave everyone this great versatle recipe that can be made into cinnamon rolls, braids, sticky buns, monkey bread, and more.
Provided by Cupcake-Princess
Categories Yeast Breads
Time 20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- For the sponge: In a small bowl stir together water and sugar until sugar is dissolved. Stir in yeast and flour. Cover with plastic wrap and set aside until bubbly and active, about 10 to 15 minutes.
- For the dough: In a large bowl, mix together all of the sponge, yogurt, butter, eggs, sugar, salt, and vanilla or citrus zest. Add flour 1 cup at a time, mixing until the dough comes away cleanly from the sides of the bowl.
- Turn dough out onto a lightly floured surface and knead for about 5 minutes, until soft and pliable but not sticky. Let dough rest while you clean and grease the bowl. Finish kneading the dough until it's smooth, supple, and springy.
- Place the dough in a greased bowl, turn to coat all surfaces, cover with plastic wrap and let sit in a warm place for about 1 1/2 hours, or until doubled.
- Gently deflate the dough and shape into desired shapes. Cover with plastic wrap and let rise until doubled in bulk, about 35 to 45 minutes.
PATRICIA'S BASIC BREAD DOUGH
One simple, easy-to-prepare bread dough can be transformed into many delicious breads, both sweet and savory. Chef Patricia Wells likes to use this dough for everything from pizza to dinner rolls; the recipe has also been featured on Martha Stewart Living Television.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 1/2 pounds dough
Number Of Ingredients 6
Steps:
- In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in oil and salt.
- Add flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes. Add additional flour, if necessary, to keep the dough from sticking. The dough will be quite soft.
- Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours.
Tips:
- Activate the Yeast: Always check the expiration date of your yeast before using it. To activate dry yeast, dissolve it in warm water with a little sugar. For instant yeast, you can add it directly to the flour.
- Use Quality Ingredients: Fresh, high-quality ingredients will result in better-tasting bread. Use unbleached all-purpose flour, sea salt, and unsalted butter for the best results.
- Knead the Dough Properly: Kneading helps develop the gluten in the flour, which gives bread its structure and elasticity. Knead the dough for at least 5-7 minutes, or until it becomes smooth and elastic.
- Let the Dough Rise: Allowing the dough to rise gives the yeast time to ferment and produce carbon dioxide gas, which creates the air pockets in bread. Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
- Bake the Bread Properly: Preheat your oven to the correct temperature before baking the bread. Bake the bread until it reaches an internal temperature of 190°F (88°C). You can check this by inserting a meat thermometer into the center of the loaf.
Conclusion:
Making basic bread dough is a fundamental skill for any home baker. With the right ingredients, a little patience, and some practice, you can create delicious, fresh bread at home. Remember to use quality ingredients, knead the dough properly, let it rise, and bake it at the correct temperature. Experiment with different flours, grains, and flavorings to create a variety of breads that your family and friends will love.
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