Best 2 Rich Yeast Dough Recipes

Indulge in the art of baking with our comprehensive guide to creating a rich and flavorful yeast dough. This versatile dough forms the foundation for an array of delectable pastries and breads, ranging from soft and fluffy dinner rolls to decadent cinnamon buns. Discover the secrets to achieving the perfect dough texture, whether you prefer the traditional hand-kneading method or the convenience of a stand mixer. With step-by-step instructions and expert tips, we'll guide you through the process of activating yeast, incorporating ingredients, and achieving the ideal rise for your dough. Explore variations such as brioche dough, pizza dough, and even gluten-free yeast dough, each offering unique characteristics and applications. Unleash your creativity and embark on a culinary journey filled with delicious yeast-based creations.

Let's cook with our recipes!

RICH EGG BREAD

Rich Egg Bread image

Bake up a delightful loaf or an impressive braided bread.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h5m

Yield 32

Number Of Ingredients 8

Ingredients

3 to 3 1/4 cups Gold Medal™ all-purpose flour* or Better for Bread™ bread flour
1/4 cup sugar
1 1/2 teaspoons salt
1 package regular or quick active dry yeast (2 1/4 teaspoons)
1 cup very warm water (120° to 130°)
2 tablespoons vegetable oil
1 large egg
Butter or margarine, melted, if desired

Steps:

In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
Grease bottom and sides of 9x5-inch or 8x4-inch loaf pan with shortening or spray with cooking spray. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18x9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until dough has doubled in size.
Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter; cool.

Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 3 g, TransFat 0 g

BASIC YEAST DOUGH

Basic Yeast Dough image

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

Ingredients

1 (1/4 ounce) package dry yeast
1 cup warm water (105F to 115F)
3 tablespoons sugar
2 tablespoons shortening
1 egg
1/2 teaspoon salt
3 -3 1/2 cups all-purpose flour

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

Tips:

Activate the yeast properly: Proof the yeast in warm water with a pinch of sugar for 5-10 minutes, or until it becomes foamy. This ensures that the yeast is active and will produce a light and airy dough.
Use high-quality ingredients: The quality of your ingredients will directly impact the taste of your bread. Use all-purpose flour, fresh yeast, and unsalted butter for the best results.
Knead the dough properly: Kneading the dough develops the gluten in the flour, which gives the bread its structure and elasticity. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place: The dough needs to rise in a warm place in order to double in size. This can take anywhere from 1 to 2 hours, depending on the temperature of the room.
Bake the bread at a high temperature: Baking the bread at a high temperature will give it a crispy crust and a light and airy interior.

Conclusion:

Rich yeast dough is a versatile ingredient that can be used to make a variety of delicious breads, rolls, and pastries. By following these tips, you can create light, airy, and flavorful baked goods that your family and friends will love. With a little practice, you'll be able to master the art of making rich yeast dough and enjoy the delicious results for years to come. So don't be afraid to experiment with different recipes and techniques. The possibilities are endless!