Best 2 Master Bread Dough Recipes

Master bread dough is a versatile dough that can be used to make a variety of delicious breads, from crusty baguettes to soft sandwich loaves. With its simple ingredients and easy-to-follow instructions, master bread dough is a great option for both novice and experienced bakers alike. In this article, we'll explore the best recipe for master bread dough, providing you with everything you need to know to create this versatile dough that can be transformed into a variety of delicious baked goods.

Here are our top 2 tried and tested recipes!

MASTER BREAD DOUGH

Master Bread Dough image

This is a great master recipe to use because you can turn it into many different options. You can bake it as a bread loaf, rolls, or even breadsticks! You can also add extra flavoring as you desire.-Fleischmann's Yeast

Provided by Taste of Home

Time 55m

Yield 1 dozen.

Number Of Ingredients 7

Ingredients

6 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages Active Dry or RapidRise Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter

Steps:

In a large bowl, combine 2-1/2 cups of flour, sugar, undissolved yeast and salt. Heat water, milk, and butter until very warm (120°-130°). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. With spoon, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Place kneaded dough in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.) Shape, let rise and bake according to options below:, LOAF: (use half of dough): Roll dough into a 12x7-in. rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8x4-in. loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400° for 30 minutes or until done. Remove from pan; let cool on wire rack. Yield: 1 loaf., ONION ROLLS: (use half of dough): Divide dough into 10 equal pieces; shape into smooth balls. Place in a greased 8-in. round baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. Sprinkle with 2 tablespoons dried minced onion. Bake at 375° for 25 minutes or until done, covering with foil during the last 5 minutes of baking to prevent excess browning. Remove from pan; let cool on wire rack. Yield: 10 rolls., SOFT HERB BREADSTICKS: (use half of dough): Divide dough into 12 equal pieces; roll each into a 15-in. rope. Twist each rope several times if desired. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10-20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as oregano, dill weed or Italian herb seasoning. Bake at 400° for 15 minutes or until done. Remove from sheets; let cool on wire rack.

Nutrition Facts : Calories 198 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

MASTER DOUGH FOR BREAD

Master Dough for Bread image

Use for pizza, bread, rolls, etc. Makes one 20 ounce ball of dough. Time does not include rise-time. It is easy to have fresh bread whenever you want it with only five minutes a day of active effort. For multiple loaves, Just mix the dough and let it sit for two hours. No kneading needed! Then shape and bake a loaf, and refrigerate the rest to use over the next couple weeks. Yes, weeks! The Master Recipe (below) makes enough dough for many loaves. When you want fresh-baked crusty bread, take some dough, shape it into a loaf, let it rise for about 20 minutes, then bake. Your house will smell like a bakery, and your family and friends will love you for it.

Provided by 2Bleu

Categories Yeast Breads

Time 30m

Yield 20 ounces, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (1/4 ounce) package active dry yeast
3/4 cup warm water (105 - 110 degrees F.)
1 teaspoon sugar
1/4 cup corn oil
2 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon olive oil

Steps:

In a mixing bowl, dissolve the yeast with the water and sugar. Add the corn oil and blend.
Add the flour and salt and mix thoroughly. If using a stand mixer, mix for 4 minutes at medium speed, until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes.
Turn the dough out of the bowl and knead by hand for two additional minutes. Add olive oil to a deep bowl.
Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel. Let the dough rise for two hours.
Do not punch it down. Spread and push the dough ball across the bottom of the pan. At this stage the dough can be put in the refrigerator and allowed to rise slowly over night. Take the dough out of the refrigerator at least an hour before you are ready to use it.

Tips:

Use the right flour: Bread flour is the best choice for yeast breads because it has a higher protein content, which gives the bread a chewy texture. If you don't have bread flour, you can use all-purpose flour, but your bread won't be as chewy.
Activate the yeast: Before you add the yeast to the dough, it needs to be activated. To do this, dissolve it in warm water (105-115°F) with a little bit of sugar. Let it sit for 5-10 minutes, until it's foamy. This will ensure that the yeast is alive and active, and that it will work properly in the dough.
Knead the dough properly: Kneading the dough develops the gluten in the flour, which gives the bread its structure. Knead the dough for at least 5 minutes, until it's smooth and elastic. You should be able to poke it with your finger and it will spring back.
Let the dough rise in a warm place: After you've kneaded the dough, let it rise in a warm place for 1-2 hours, or until it's doubled in size. This will give the yeast time to ferment the dough and produce carbon dioxide, which will make the bread light and airy.
Bake the bread at a high temperature: Bread should be baked at a high temperature (375-400°F) for the first 15-20 minutes. This will create a crispy crust and help the bread to rise. After that, you can reduce the temperature to 350°F and continue baking until the bread is done.

Conclusion:

Bread baking is a science and an art. It takes time and practice to master, but the rewards are well worth it. With a little patience and effort, you can create delicious, homemade bread that your family and friends will love. So what are you waiting for? Start baking today!