Easy bread dough
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One all-purpose yeast dough for a sandwich loaf, a pizza crust or a pan of cinnamon rolls.
Ingredients
- 1 1/3 cup warm water (100-110*F)
- 2 teaspoons active dry yeast
- 2 teaspoons brown sugar or honey
- 1 egg
- 1 teaspoon fine salt
- 3 to 3 1/2 cups all-purpose flour
- 4 tablespoons softened butter 1/2 cup brown sugar, 2 tablespoons cinnamon; for cinnamon rolls
Equipment
- mixing bowl
- loaf pan
Directions
- In a large bowl, stir together the warm water, yeast, and sugar or honey until dissolved.
- Mix in the egg and salt.
- Stir in the flour one cup at a time. When the dough gets too stiff for a fork, tip it out onto a well-floured counter.
- Knead for 4-5 minutes, until smooth and springy, sprinkling on more flour if it keeps sticking.
- Form a ball, set it in a bowl, cover with a dish cloth, and leave it in a warm place for one hour, or until doubled in size.
- Shape the dough to suit your recipe:
Notes
Prep 1 hour 10 minutes, cook 30 minutes. Use warm water, not hot. No warm spot: preheat the oven to 350* for 3 minutes, turn it off, and let the covered dough rise inside for an hour. To double: 2 2/3 cups warm water, 4 teaspoons yeast, 4 teaspoons brown sugar or honey, 2 eggs, 2 teaspoons salt, 6 to 7 cups flour. Freeze dough after the first rise (punched down, wrapped tightly) up to 3 months; baked bread, cooled and wrapped, 3-6 months. No room-temperature keeping time given.