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90-Minute Yeast Dough
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This recipe was developed by Charlene Patton as part of a presentation for the 2013
4-H National Congress.
Download a pdf of this recipe
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Step-by-Step Instructions |
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Combine 2 cups all-purpose flour, whole wheat flour, sugar, yeast and salt in large mixing bowl. Add water and vegetable oil or butter and mix to blend well.* |
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Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until dough is smooth and elastic, about 3 to 5 minutes. Form a rounded smooth dough ball. Cover; let rest for 15 minutes.
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Divide dough into three portions; shape each portion into one dozen rolls (cloverleaf, rosette, breadstick, pretzel, butterhorn). Place shaped dough on greased or parchment lined baking sheet. Cover; proof until double. Bake at 400o F. oven for 12 to 15 minutes.
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TIPS:Baking time may vary depending on size of rolls; keep rolls the same size.
1. *Recipe variations: (Add optional ingredient for variation)
- Cheese Bread: ½ cup low-fat grated Cheddar cheese
- Cinnamon Raisin: ½ cup moistened raisins and ½ teaspoon cinnamon
- Italian Bread – 1 teaspoon Italian Seasoning
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Shape dough into three round loaves; slash with plastic serrated table knife to slash ¼-inch cuts into top of dough; let rise; bake loaves at 375ºF for 18 to 20 minutes or until internal temperature is 190o to 200F.
3. Egg Wash: Brush dough with egg wash (1 egg beaten with 1 tablespoon water) before
placing in the oven.
4. Dough can also be used to make pizza, focaccia or bread sticks!
5. Visit HomeBaking.org for more recipes and edible art!
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Prep Time: 30 Minutes |
Total Time: 90 Minutes |
Servings: Varies |
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4 1/2 to 5 cups all-purpose flour
1 cup whole wheat flour
3 tablespoons sugar
2 (1/4 ounce) packages fast-rising dry yeast
2 teaspoons salt
2 cup warm water (120 to 130 F.)
2 tablespoons vegetable oil or butter (melted) |
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Recipe provided by Home Baking Association, developed by Charlene Patton, for National 4-H Congress |
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