Master Bread Dough
6 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 envelopes FLEISCHMANN’S Active Dry or
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine
In large bowl, combine 2-1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
If desired, freeze half or all of dough for later use (see directions below).
To bake immediately: Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.)
Shape, let rise, and bake according to selected preparation.
WHOLEWHEAT BREAD: Replace 1 to 3 cups all-purpose flour with whole wheat flour.LOAF(use 1/2 of dough): Roll dough to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. Bake at 400°F for 30 minutes or until done. Remove from pan; let cool on wire rack. Makes 1 loaf.
SOFT HERB BREADSTICKS (use 1/2 of dough): Divide dough into 12 equal pieces; roll each to 15-inch rope. Twist each rope several times, if desired. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10 to 20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as oregano, dill weed, Italian herb seasoning, or fines herbs. Bake at 400F for 15 minutes or until done. Remove from sheets; let cool on wire racks. Makes one dozen.
FOCACCIA (use 1/2 of dough): Grease 15- x 10-inch pan. Roll dough to rectangle and press evenly into pan. Cover; let rise in warm, draft-free place until slightly risen, about 20 to 40 minutes. With handle of wooden spoon, make indentations in dough at 1 1/2-inch intervals. Brush dough with 1 1/2 tablespoons olive oil. Sprinkle lightly with salt. Sprinkle with 2 teaspoons SPICE ISLANDS Rosemary and 2 tablespoons grated Parmesan cheese. Bake at 400°F for 15 minutes or until done. Let cool on wire rack. Cut into squares. Makes 1 focaccia.
DINNER ROLLS (use 1/2 of dough): Divide dough into 12 equal pieces; shape dough into smooth balls. Place balls, about 2 inches apart, on large greased baking sheet.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. If desired, sprinkle with SPICE ISLANDS Sesame Seed or Poppy Seed. Bake at 375°F for 20 minutes or until done. Remove from sheet; let cool on wire.
After kneading, divide dough in half. Flatten each to 6-inch disc; wrap airtight in 1-gallon plastic freezer bags. Freeze for up to one month.
Keep dough sealed in plastic bag. Defrost and allow dough to rise slightly before shaping. Defrosting times will vary; use times below as guidelines only.
REFRIGERATOR – 8 to 16 hours or overnight
ROOM TEMPERATURE – 1 to 9 hours
MICROWAVE OVEN – Microwave on LOW (10%) for 10 minutes. Turn over; rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times or until dough is defrosted.
Shape dough; let rise and bake as directed. (Rising times may need to
Per serving for LOAF, using all-purpose flour (1/12 of loaf): calories 139; total fat 1g; saturated fat 1g; cholesterol 3mg; sodium 209mg; total carbohydrate 27g; dietary fiber 1g; protein 4g.
Per serving for LOAF, using 1-1/2 cups whole wheat flour (1/12 of loaf): calories 136; total fat 2g; saturated fat 1g; cholesterol 3mg; sodium 209mg; total carbohydrate 26g; dietary fiber 2g; protein 4g.