Thursday, February 9, 2012

Basic Bread Dough


6 1/2 cups all-purpose bread flour

1 1/2 TBS kosher salt

1 1/2 TBS active dry yeast

3 cups warm water

* combine dry ingredients in stand mixer bowl, using dough hook

* with hook speed on low, slowly begin to add water

* as water and dry ingredients begin to combine, increase the hook speed

* once water and dry ingredients are completely combined, continue mixing with dough hook until dough is in a soft ball and pulls away easily from the sides of the mixing bowl - you will be able to tell by the way the dough looks

* slow mixing speed to low, mixing about one minute before shutting off the mixer

* once you have stopped the mixer, remove the dough hook and cover the mixing bowl with plastic wrap or a clean kitchen towel

* allow dough to rise in the covered mixing bowl for 2 hours in a warm, draft free space (if your kitchen or work space is cooler, use a heating pad under the bowl to help maintain a warm temperature)

* after the dough has risen for 2 hours, turn the dough out onto a floured surface and divide into 4 smaller dough balls

* each dough ball is ready for immediate use or can be put into a prepared plastic wrap (I use plastic bags without a zipper) to keep in the refrigerator for up to 1 week

* to use refrigerated dough - allow dough to come to room temperature before shaping or baking


- for crusty bread products (pizza, dinner rolls, pretzels) always cook at 450 degrees F

- length of time cooked will depend on what you are cooking - cinnamon rolls may cook at 400 degrees for 20 minutes, while a bread sticks cook at 450 degrees F for 10 minutes

- feel free to experiment with new ways to use this dough! Our family uses it for pizza crust, cinnamon rolls, breakfast bread sticks, calzones, garlic bread....the list is always growing!!

- use a pizza cutter to divide the dough into smaller balls or shapes

- when dough is tacky (sticks to your fingers or surfaces) use cooking spray or AP flour to help make it more manageable

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