Brenda's Favorite Yeast Dough
Brenda uses this dough recipe for:
bread
…anything that needs dough!
If you’re new to kneading, check out Brenda's HOW TO: Knead Yeast Dough post.
Brenda’s Favorite Dough Recipe
To a large mixing bowl, add:
2 cups warm water
4 tsp yeast
1/2 cup sugar
1/2 cup potato flakes
2 1/4 cups flour
Stir until combined, then mix each in individually:
4 Tbsp butter, softened
2 eggs
1 1/2 tsp salt
2 cups flour
Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:
1 Tbsp increments flour, totaling 1/4-1/2 cup
Knead for about 10 minutes or until dough “blisters” and is soft and elastic.
Let rise 45 minutes.
Shape.
Proof 45 minutes.
Cook.
Let sit 5 minutes, then serve.
Brenda’s tips:
Brenda prefers to use a large, shallow, flat-bottomed bowl to make yeast dough as it makes kneading easy. Her very favorite bowl comes from this set.
New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.
Brenda always recommends allowing any and all yeast baked goods to rest five minutes after baking. If you cut into a loaf prior to the five minutes, the loaf will "steam," causing the interior to clump and an inferior crumb to result. Wait five minutes and the loaf will cut cleanly and have a smooth open crumb.
Need to save some? Enclose in an airtight container or bag and freeze. Even if you're serving only 24 hours after baking. To thaw, remove from freezer about 1-2 hours prior to serving.
Proof means to allow the yeast to work (aka let the dough rise)
Yeast is a living organism. In order for yeast to cause the dough to rise, you must respect the ingredient and not kill the yeast early by:
burning it: too hot water
smothering it: butter/oil direct on yeast that hasn't yet bloomed will coat the yeast
poisoning it: salt added directly to yeast that hasn't bloomed
