31 mix yeast bread dough Recipes

beer (non-alcoholic if desired), salt, honey, white flour, wheat flour, parmesan cheese, mixed seeds, bread machine yeast

bread flour, flour (for working the dough), warm water, yeast, mixed herbs (for pizza, oregano, parsley, etc.), chopped sun-dried tomato, salt

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

at the time when christianity was accepted in serbia , many families were baptised and chose their own saint. this is why saint nicholas is celebrated by so many families on the 19th of december. for the orthodox families st. nicholas is a special day with special rituals and prayers, to others it only means a day to be with your family and enjoy lots of food., this st. nicholas bread is traditionally made in orthodox families for the feast of st. nicholas. i heard that in other families a coin is put in the bread and the person who gets the piece with the coin will be rich in the future. i do not believe that this is part of a religious ritual, but i can be wrong., ingredients for the bread, sugar, fresh yeast or 1 package dry yeast (7 g), lukewarm milk, kilo flour (all purpose), salt, sugar, butter, egg yolks, grated lemon peel and some lemon juice, ingredients for the braid, flour, water, little bit salt, how to make the bread, put the (fresh ) yeast in a small bowl together with a tsp sugar and a little bit lukewarm milk. mix and set aside so the yeast can start to work. yeast usually activates between 25 and 28 degrees celsius., take another bowl and beat the egg yolks, add the rest of the milk and stir well., put the flour , sugar, salt, lemon peel and a bit of lemon juice together in a bowl. add the softened butter in small pieces and knead until the mixture has a fine texture., mix the yeast mixture with the milk/egg mixture and add it to the flour. knead everything well until the dough becomes a ball (leaving the bowl clean). put the dough into another bowl, cover it with a damp cloth and put it on a warm place. let the dough rise for 2 hours., after these two hours knead the dough again (shortly) on a floured surface. make a ball again and let the dough rise again for 1 hour., form a round bread and put it on a greased baking tray or use greased baking paper. you can also use a round baking pan, don tsp forget to grease it, make the dough for the braid by mixing 250 g flour, 180 ml water and a pinch of salt together in a bowl. make a soft dough, divide it in three pieces and form 3 rolls. make a braid twice the diameter of the bread. cut the braid in half and form a cross on the bread, use a water/egg mixture to glue it on the bread., bake the st. nicholas bread in a preheated oven on 180 degrees celsius for about 60 minutes.

brown rice flour (stone ground), tapioca flour (or potato starch), chickpea flour, cornstarch (or corn flour), xanthan gum, instant yeast (or bread machine yeast), caraway seeds, salt (fine table , or kosher), eggs (or equivalent substitute), cocoa powder (unsweetened ), lukewarm water (mix 1 cup hot tap water & 1 cup cold tap water to get lukewarm temp of about 100 f ), light molasses (fancy grade), vegetable oil, cider vinegar

this is suitable for making by hand or bread machine. simply add ingredients to you machine in the serving instructed in the manual. set the machine to dough or pizza setting but you must rest the dough for 45 minutes further or more if you have time. or if making by hand, see below, dried yeast powder, strong white flour (ideally strong bread flour), white granulated sugar, butter, milk powder (this is trick (i) to make it rise & airy), salt, luke warm water, choose between, fresh basil , oregano, parsley, dill: or, italian mixed dried herbs, low fat spread or butter for blending with the herb topping, garlic granules or 3 crushed & diced garlic cloves

ingredient a, high protein flour 250g, sugar 35g, salt 1/4 tsp., plain yogurt 80g (i used my homemade yogurt), yeast 3g, water , 80g, ingredient b, unsalted butter 20g (melted ), sweet butter skin dough, unsalted butter 40g, icing sugar 30g, whole egg 15g, plain flour 55g, milk powder 10g, butter dough method, soften butter at room temperature , add icing/powdered sugar, whole eggs and mix well., add flour and milk powder; stirring with a rubber spatula to a smooth dough-like., wrap with plastic film, refrigerate butter skin for 20 minutes before shaping into rectangle shape.

all-purpose flour, active dry yeast or 2 1/4 tsp instant yeast, milk, margarine or 1/4 cup butter or 1/4 cup shortening, sugar, salt, eggs or 2 egg whites, margarine or 1 tsp butter, sugar or 2 tbsp brown, ground cinnamon, chopped nuts (optional) or 2 tbsp miniature semisweet chocolate chips (optional), powdered sugar, vanilla, milk

all-purpose flour, active dry yeast or 2 1/4 tsp instant yeast, dried dill (optional) or 1/2 tsp sage (optional) or 1/2 tsp basil (optional), milk, margarine or 1/4 cup butter or 1/4 cup shortening, sugar, salt, eggs or 2 egg whites

all-purpose flour, active dry yeast or 2 1/4 tsp instant yeast, dried dill (optional) or 1/2 tsp sage (optional) or 1/2 tsp basil (optional), milk, margarine or 1/4 cup butter or 1/4 cup shortening, sugar, salt, eggs or 2 egg whites, pizza sauce, bulk pork sausage or 6 oz ground beef, cooked and drained, chopped green peppers or 1/2 cup sliced fresh mushrooms, shredded mozzarella cheese (4 oz)

all-purpose flour, active dry yeast or 2 1/4 tsp instant yeast, dried dill (optional) or 1/2 tsp sage (optional) or 1/2 tsp basil (optional), milk, margarine or 1/4 cup butter or 1/4 cup shortening, sugar, salt, eggs or 2 egg whites, sugar, cornstarch, ground cinnamon (optional) or 1/8 tsp ginger (optional), frozen juice concentrate (apple, orange, or pineapple), margarine or 1 tbsp butter

bread flour, water (60 f), active dry yeast, warm water (80-90 f), salt, dry italian seasoning mixed herbs, bread flour (start with 2 1/2 cups and add if necessary), extra virgin olive oil (for brushing top of dough), coarse salt

all-purpose flour, active dry yeast or 2 1/4 tsp instant yeast, dried dill (optional) or 1/2 tsp sage (optional) or 1/2 tsp basil (optional), milk, margarine or 1/4 cup butter or 1/4 cup shortening, sugar, salt, eggs or 2 egg whites

pizza dough , recipe follows, extra-virgin olive oil, for frying, prosciutto, thinly sliced, salamini, thinly sliced, soppressata, testa ( head cheese), young pecorino, aged pecorino, stracchino, la spiritosa marinated vegetables , recipe follows, chocolate-hazelnut spread, light red or white wine , fiano di avellino, warm water, fresh yeast, honey, salt, olive oil, flour, extra-virgin olive oil , divided into 5 equal portions, zucchini , cut into 1/2-inch thick medallions, red bell peppers , cut into 1/4-inch thick strips, green beans, ends removed, japanese eggplants , cut into 1/2-inch thick medallions, head broccoli, cut into florets with 4-inch stalks, white wine vinegar, mint leaves, sugar, hot chile flakes

yeast, water, bread flour, bread flour, olive oil, salt, tomato paste, water, minced garlic, oregano, basil, sugar, onion salt

dough, unbleached all-purpose flour, sugar, instant yeast, butter, salt, milk, vanilla, rum extract (optional), butter, melted, light brown sugar mixed with 1 tbsp cinnamon

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

brown rice flour (stone ground), tapioca flour (or potato starch), yellow cornmeal, cornstarch (or corn flour), xanthan gum, instant yeast (or bread machine yeast), salt (fine table , or kosher), white pepper (freshly ground ), black pepper (freshly ground ), sugar (white, table ), eggs (or equivalent substitute), brown sugar (light or dark ), lukewarm water (mix 1 cup hot tap water & 1 cup cold tap water to get lukewarm temp of about 100 f ), canned pumpkin puree (not pumpkin pie filling), vegetable oil, cider vinegar