[VIDEO] All Around Bread Dough: One Bread Dough, Unlimited Variations

 

This All Around Bread Dough is so versatile you can use it for sweet and savory bread variation. It’s simple and easy, this will totally change the way you look at homemade bread.

All Around Bread Dough

I’ve been making my own bread for quite a while now and I couldn’t be more happier. I was once intimidated with making homemade bread, it doesn’t matter what kind of bread. Whenever I saw a bread recipe, no matter how much I admired it, I immediately brush off the idea of making it. That time, it was more like I’m satisfied in just admiring the photos but I don’t want to get my hands on them. The long wait, the kneading and the yeast! Yeast sure have a way of scaring people from making homemade bread and I was not an exception back then. 

Well, I’m happy to say that was I converted to a homemade bread lover, in fact, I cannot stop making them. More than the taste and the end product, it’s the sense of pride and accomplishment that I was able to make a bread at home, and not just any bread, a really good one too. I love them and my friends love them and that is more than enough motivation for me to keep on making it. 

This dough is one of my precious dough recipe in my website. It to totally changed the way I look at bread making. It inspired me to make homemade bread more and to be more creative.

So if you are like me back then, let me help you get that homemade bread fear out of the way. Let’s start with the basic, the Yeast. This is a yeast bread dough so it’s good to get acquainted  with it, get to know it, understand it better so that we can get out our fear from using it. Don’t be scared, you know the saying “we fear what we do not know?”. Well, once you get to know and understand yeast, and practice using it, you’ll eventually and slowly be comfortable in using it.

So, now that’s the basic of yeast.  Let’s have a look at some very important tips that we should bear in mind in making yeast bread.

Tips for a Successful Soft Homemade Bread

  1. Liquid Temperature – Yeast grows in temperature between 110 – 115F, so its important to have the water that you are using to “proof” it in this range. If you go lower or higher, the yeast might not proof properly. That means the bread will not rise as much, resulting to a flat and tough bread. 
  2. Check Yeast Expiry a Date – you might be wondering how come the bread did not rise when you followed exactly the recipe. Well, first thing first, make sure the yeast is not yet expired. 
  3. Amount of Yeast – Just because you want a tall bread doesn’t mean you have to put as much yeast in the mixture. Sometimes if you add too much, it will have a tendency to collapse. Just imagine putting more air than what is needed in a balloon, the balloon will explode. The same case with bread. 
  4. Right Type of Yeast – We’ve discussed the 3 types of yeast above. Make sure to use the right one for your recipe, and make necessary adjustments if you want to swap one from another. 
  5. Rest Period – Yeast bread needs time to rise. There are bread that uses less yeast but requires more rest time, the likes of No Knead Bread or Artisan Bread which usually require 8- 16 hours rest period to get the volume and to develop the flavor. There are 1 hour bread like my Rosemary Dinner Rolls which used this same bread dough. The point is, give it time to rest, don’t touch it just leave it in a warm place. The first rest period will normally tell you if your dough is good or not. If it rise and almost double in size, then your on the right track.  

These are the 5 common points that I remind myself when making homemade bread. Bear this in mind and you’ll sure to have a nice soft homemade bread.  

Now that we have a background about Yeast and tips for, bread making, let’s check the recipe.

4 Methods  To Make This Dough

There are 4 ways that you can choose from in how you make this bread. Choose whichever works for you. 

  1. Stand Mixer – This is what I always use when I make this dough. It’s the fastest and easiest method and less manual handling. This is the step outlined below in the instruction.  Basic Bread Dough
  2. Hand Mixer – It’s doable but I never used it because I don’t have a dough attachment. Just for the sake of demonstrations , I used hand mixer in the video as this is what most people will have. Important point to remember, use DOUGH attachment, a regular hook attachment will not work as it will be jammed with dough. Also, it’s going to be too heavy for the hook attachment to mix the dough. 
  3. Manually – If you don’t have any electronic baking equipment for making the dough, you can do it manually. Simply follow the same instructions, do the mixing in a large bowl and transfer in counter top and knead manually. It will take a lot of arm exercise, but I’m telling you, it’s worth it.
  4. Bread Machine – If you happen to have one, use the dough setting. Add all the wet ingredients first, followed by all dry ingredients. Remove the dough after the 3rd rise and shape and fill then bake in the oven. Do not forget to remove the dough otherwise it will continue into the bake stage.

Ok, now let’s go and put all these pointers to work. Let’s make your first (or maybe not) homemade bread dough. At the end of the recipe, I’ll add links to recipes where I used this dough, or recipes where you could substitute this dough. Let’s get started

Ingredients:

Big Batch Ingredients (12 dinner rolls):

  • 1/2 cup water (110F) microwave for 30 seconds
  • 1 1/4 tsp active dry yeast
  • 4 tbsp + 1/2 tsp sugar, divided (1/2 tsp for yeast, remaining for flour mixture)
  • tbsp flavorless oil
  • 1/2 cup milk (80F) or microwave for 40 seconds
  • 1 large egg – room temperature
  • 3/4 tsp salt
  • 2 1/2 cup flour  + 1/4 cup on the side ONLY as needed

Small Batch Ingredients (6 dinner rolls):

  • 1/4 cup warm water (110F) microwave for 15 seconds  
  • 1 1/4 tsp active dry yeast
  • 3 tbsp + 1/2 tsp sugar, divided (1/2 tsp for yeast, remaining for flour mixture)
  • 2 tbsp flavorless oil
  • 1/3 cup (80F) – microwave for 30 seconds
  • 1 large egg – room temperature
  • 1 1/2 cups all-purpose flour + 1/4 cup on the side ONLY as needed
  • 1/2 tsp salt

Small Batch Ingredients (4 dinner rolls):

  • 1/4 cup warm water (110F) microwave for 15 seconds 
  • 1 1/4  tsp active dry yeast 
  • 2 tbsp + 1/2 tsp granulated sugar (Divided: 1/2 tsp for yeast, and 2 tbsp for the dry ingredients mixture)
  • 2 tbsp flavorless oil (I used Canola)
  • 1/4 cup milk any percentage  (warm 110F) or microwave for 20 seconds
  • 1 large egg – room temperature
  • 1 cup all-purpose flour
  • 1/2 tsp salt

Reminder: The instruction below is for big batch measurement. Please make necessary adjustment and use the small batch measurement if you are making a small batch.

Instructions:

1. Activate Yeast: In the bowl of an electric stand mixer (Refer to discussion above for other Methods of making this)  whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 5 minutes until mixture is foamy.
2. Add Wet Ingredients: Set mixer with paddle attachment and mix in remaining sugar (1 1/2 tbsp), milk, egg, and oil on low-speed.
3. Add Dry Ingredients: Add salt and 2 cups of flour and mix on low-speed until combined, then switch to a hook attachment. Set mixer on low-speed and slowly add in remaining 1 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed, about 8 minutes. If the dough is too sticky add 1 tbsp of flour at a time (but not more than 1/4 cup) until the dough starts to form, dough should be slightly sticky and not too dry. If too much flour is added rolls will be dense and heavy. A good measure of correct texture is a clean mixing bowl. Most of the time, 3 1/2 cup is more than enough to get the right consistency.
4. First Rest Period:

  • Dinner Rolls: First rest period minimum 30 minutes and 2nd rest period (after shaping) 30 – 45  minutes – Remove the dough and form into a ball. Transfer into a greased bowl and cover bowl with plastic wrap or warm towel and allow to rest as per suggested time. Suggested Baking Time:  20 – 25 minutes at 350F
  • Loaf Bread (Pull-Apart Bread (7-9 inch): First rest period minimum 30 minutes and 2nd rest period (after shaping) 1 hour – Remove the dough and form into a ball. Transfer into a greased bowl and cover bowl with plastic wrap or warm towel and allow to rest as per suggested time. Suggested Baking Time:  25 – 30 minutes at 350F
  • Cinnamon Roll Style: First rest period minimum 30 minutes and 2nd rest period (after shaping) 40 minutes – 1 hour – Remove the dough and form into a ball. Transfer into a greased bowl and cover bowl with plastic wrap or warm towel and allow to rest as per suggested time. Suggested Baking Time:  30 minutes at 350F
  • Burger Buns: First rest period minimum 30 minutes and 2nd rest period (after shaping) 1 hour – Remove the dough and form into a ball. Transfer into a greased bowl and cover bowl with plastic wrap or warm towel and allow to rest as per suggested time. Suggested Baking Time: 13 – 15 minutes at 350F
  • Star Bread: First rest period minimum 1 hour and 2nd rest period (after shaping) 30 minutes – Remove the dough and form into a ball. Transfer into a greased bowl and cover bowl with plastic wrap or warm towel and allow to rest as per suggested time. Suggested Baking Time: 18 – 20 minutes at 350F

TIP: To help the dough rise better, leave it inside the oven pre-heated to 110F ONLY. Some oven has a proofing setting, mine doesn’t, so this is my trick.
5. Shape and Prepare for 2nd Rest Period: Take the dough out from the bowl and lightly push the dough down with the heel of the palm of your hands. Knead then shape and potion as desired. Arrange in a baking sheet or baking loaf pan.
6. 2nd rest Period: Let rest for the second time following the rest time-period mentioned above (step 4).
7. Preheat oven during last 10 minutes of dough rising. Most of the time, I bake in 350F, adjust baking time as per your recipe instruction.

There you go! You now have an all-around sweet and savory bread-dough. I’ve compiled list of recipes where you can use this all around dough. Once you have this basic bread dough, the possibility of variations are endless.

All Around Bread Dough 2

Suggestions on What To Make Using This Dough

These are just few of them.  I have also have Egg FREE All-Around Dough Recipe in case you do not have any egg  in stock.

 

 

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Hi, I'm Marilou. Welcome to my website SweetNSpicyLiving. My website is where I share my passion for baking, cooking, photography and traveling. It's a small piece of my Sweet & Spicy Life that I like to share with you.

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