Basic Dough
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Basic Dough
  Dough    Basics  
Last updated 6/12/2012 12:59:17 AM. Recipe ID 22214. Report a problem with this recipe.
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      Title: Basic dough
      Yield: 4 Servings
 
      1 ts Sugar
      2 ts Dried yeast
      6 c  Flour
      2 ts Salt
      1 tb Butter, softened
      1    Egg, lightly beaten with 1
        ts Water, for egg wash
           (optional)
           Poppy, sesame, caraway or
           Fennel seeds or coarse salt,
           Or coarse-cracked
           Black pepper, for garnish
 
  In bowl of an electric mixer stir sugar into 2 1/4 cups warm water
  (110 degrees) until dissolved. Sprinkle yeast over and set aside
  until frothy, about 10 minutes. In a large bowl mix together flour
  and salt; rub in butter with your fingers. Place bowl with yeast
  mixture on electric mixer fitted with dough hook. Start machine on
  slow speed and gradually add flour mixture to yeast mixture. Your
  dough should be firm; add more flour if needed. Mix until dough comes
  together.
  
  Flour work surface and turn out dough. Knead until smooth and
  elastic. Oil a bowl and add dough, turning to coat top. Cover and set
  aside to double in size. Turn out onto a lightly-floured surface.
  Punch dough down and cut into small workable pieces of dough. Shape
  into desired shape, such as knots, crescents, breadsticks, round
  rolls, or Parker House rolls; place on a baking sheet, leaving enough
  room between them for rolls to double. Cover with a towel and place
  in a warm draft-free place to double.
  
  Preheat oven to 400 degrees. For shiny rolls, brush with egg wash, if
  desired. Sprinkle tops with choice of suggested garnishes. Bake until
  golden brown and sound hollow when tapped. For thicker, harder crusts,
  place a small bowl of water in your oven during cooking to provide
  steam; you can also spray your oven with a water mister several times
  during baking.
  
  Yield: 12 to 15 rolls, depending on size
  




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Recipe ID 22214 (Apr 03, 2005)

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