Last modified on 23 October 2014, at 23:48

Cookbook:Basic Bread Dough

Cookbook | Ingredients | Recipes | Bread

This recipe makes dough for a 2-pound (900 g) loaf of bread, or 2 1-pound loaves. It is intended for use in a bread machine

IngredientsEdit

[note 1] Baker's % Grams
Water 86.5% 237
Sugar 3.07% 8.4
Salt 2.19% 6
Flour 100% 274
Active dry yeast 1.46-5.84% 4-16
Honey 2.55-7.66% 7-21
Formula 195.77-
205.26%
536.4-
562.4

ProcedureEdit

  1. Add ingredients to a 2-pound capacity bread machine in the order listed, select dough cycle, and press start.
  2. Remove when cycle is complete.
  3. Preheat oven to 400 °F (200 °C)
  4. When dough is finished, form into desired shape on a floured surface, and place on baking sheet or pizza stone.
  5. Bake until lightly brown and firm. Cooking time will vary with altitude (20-40 minutes).
  6. Cool and enjoy.

VariationsEdit

  • To make a twist loaf, roll dough into a cylindrical shape with your hands, but make one end of the cylinder thicker than the other. Then divide the cylinder with a knife down the center of the thicker end, creating a ring with a protruding cylinder. Braid and bake.
  • Brush loaf with an eggwash (1 egg + a scant amount of water) or egg white, melted margarine or butter, or olive oil for a crisper crust.
  • Sprinkle brushed loaf with minced garlic, chopped herbs, ground spices, grated cheese, ground pepper and/or kosher salt for flavor.
  • Toss or roll into a flat disc and top with tomato sauce, olive oil, chopped meat, vegetables and/or grated cheeses to create a pizza (bake until cheese is melted).

NotesEdit

  1. Volumetric original recipe. Weight conversions from USDA National Nutrient Database, original order preserved. One teaspoon equals 5 mL, so mL values were ignored. Honey amount was presumed in the range of 1 teaspoon to 1 tablespoon.