Basic Bread Dough with Minimal Ingredients
Basic Bread Dough with Minimal Ingredients

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, basic bread dough with minimal ingredients. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Basic Bread Dough with Minimal Ingredients is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Basic Bread Dough with Minimal Ingredients is something which I’ve loved my whole life.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook basic bread dough with minimal ingredients using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Basic Bread Dough with Minimal Ingredients:
  1. Get Bread dough
  2. Prepare 135 grams Strong bread flour
  3. Take 15 grams Cake flour
  4. Get 2 to 3 grams Instant dry yeast
  5. Get 80 ml Milk
  6. Take 1 grams Salt
  7. Prepare 15 grams Sugar
  8. Take 10 grams Butter
  9. Make ready 25 grams Egg (See Step 6)
  10. Get Optional:
  11. Make ready 1 Filling
  12. Take 1 Egg for the egg-wash

The flour is only a small portion of a great basic bread dough. Here's how to use water and yeast to complement your flour and make a great dough. In its basic ingredients, processes and characteristics, bread has changed littlesince the Stone Age. The straight method differs from the sponge and dough process in that all ingredients are added at one time and that there is only one mixing stage and one fermentation period.

Steps to make Basic Bread Dough with Minimal Ingredients:
  1. Combine all ingredients except the butter, and mix. Add the butter, mix evenly, then bring the dough together and knead.
  2. Place the dough in the oven at a low temperature, allow the dough to rise until it doubles in size (1st proof). After it rises, separate the dough into desired amount of rolls, let sit for 10 minutes.
  3. Shape into desired shapes, lay on a cookie sheet, then return to the oven for 2nd prove. As soon as they rise, preheat the oven.
  4. Brush with egg wash, if desired, then bake for about 12 minutes in oven preheated to 355°F/180°C.
  5. After the first prove, the dough should weigh about 280 g. Separate the dough into five parts, into about 56 g each.
  6. You can omit the egg and substitute milk. For this, use about 110 ml milk.

Remove when cycle is complete. ↑ Original recipe text and ingredient order preserved. Weight conversions from USDA National Nutrient Database. Mixing ingredients to make bread dough is the first step in nearly every sourdough recipe. Learn tips for mixing dough to help you master sourdough Yet recipes rarely go into detail about the best way to actually combine ingredients. In this tutorial, we'll explain techniques for mixing dough to help you.

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