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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, basic bread dough with minimal ingredients. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Basic Bread Dough with Minimal Ingredients is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Basic Bread Dough with Minimal Ingredients is something that I have loved my entire life. They’re fine and they look wonderful.

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To begin with this particular recipe, we must prepare a few components. You can have basic bread dough with minimal ingredients using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Basic Bread Dough with Minimal Ingredients:
  1. Make ready 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. Make ready 80 ml Milk
  6. Prepare 1 grams Salt
  7. Get 15 grams Sugar
  8. Prepare 10 grams Butter
  9. Take 25 grams Egg (See Step 6)
  10. Make ready Optional:
  11. Prepare 1 Filling
  12. Get 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.

Instructions 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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