Master Bread Dough
adapted from Fleischmann's Yeast Best-Ever Breads, 1993
6 to 6-1/2 C. all-purpose or bread flour
3 T. sugar
2 packages Fleischmann's Active Dry or RapidRise Yeast
2 t. salt
1-1/2 C. water
1/2 C. milk
2 T. butter
Grease large bowl. Flour bread board. In another large bowl, combine 2-1/2 C. flour, sugar, undissolved yeast, and salt with wire whip. Heat water, milk, and butter until very warm (120 to 130 degrees F.) and white bubbles form around the edges. Gradually add to dry ingredients. With electric mixer, beat at medium speed for 2 minutes. Scrape bowl occassionally. Add 1/2 C. flour; beat at high for 2 minutes, scraping occassionally. With a wooden spoon, stir in enough* remaining flour to make soft dough.
Knead on prepared bread board until smooth and elastic, about 8 to 10 minutes.
If using dough immediately, place in greased bowl, turning to grease top. Cover with lightly greased plastic wrap. Allow to rise in warm, draft-free place until doubled in size for about 30 to 60 minutes. (I use the oven with only the light turned-on. Be sure to remove dough before preheating oven.) If using RapidRise Yeast, cover kneaded dough and let rest on lightly floured board, instead of putting it in a greased bowl, for 10 minutes.)
Dough may be frozen after kneading. Divide dough in half with a serrated knife. Shape each into flattened 6-inch disk. Dough will keep for 1 month in an airtight, 1-gallon freezer bag. Defrost in refrigerator for 8 to 16 hours or on the countertop for 4 to 9 hours.
Shape, let rise, and bake according to one of the following preparations.
White Loaf
Whole Wheat or Other Grain Loaf
Hearth Braid
Dinner Rolls
Cinnamon Rolls
*Do not over add flour. You may actually use less than 6 C. of flour. This all depends on the weather, the types of ingredients, and the exact amounts.
Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
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