The Sassy Chef: Piping Hot!
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Fall is a time of soups and stews, casseroles and juicy meats, and oh-so-many varieties of wonderful baked goods! With so many things to do during a day, freshly-baked bread is probably the last thing you think about. But this recipe is quick enough that you can make it on the spur-of-the-moment, and it will still be ready in time for dinner. It’s also highly versatile, which makes it just that much better. Enjoy! |
Basic Bread Dough:
2 ¼ cups water or milk, warm (90-110°F)
2 tablespoons yeast
3 tablespoons sugar
5 ½ cups flour (can use all white or half wheat)
1 tablespoon salt
- In a small bowl, combine water or milk, yeast, and sugar. Stir until yeast and sugar dissolve. Let sit 5 minutes.
- In a large bowl, combine flour and salt. Add yeast mixture, stirring until a soft dough forms.
- Turn dough onto a floured surface and knead until smooth, about 5 minutes. Cover and let rest 15 minutes.
- Shape dough into desired shape and place on baking sheet (see "Variations" below for ideas). Cover and let rest 10 minutes.
- Bake at 450°F for 10-12 minutes.
Variations (To be done during direction #4 above. After following instructions below, cover and let rest 10 minutes before baking.)
Basic Loaf: Form dough into a large sphere. (This can also be used for bread bowls)
Formal Loaf: Place dough into a deep loaf pan. Bake at 425° for 30-40 minutes.
French-style bread: Roll dough into a long loaf and place on baking sheet. Using a sharp knife, cut short diagonal lines on the top of the dough. Brush with milk before baking.
Rolls: Form 2-inch spheres out of dough and place on a baking sheet or in a cake pan.
Pizza Dough: Roll dough into a large circle or rectangle. Place on pizza pan or jelly-roll pan. Roll up edges ½-inch to form crust; pinch down to hold. Fill with pizza sauce, cheese, and other toppings.
Cinnamon Rolls: Roll dough into a large rectangle. Brush dough with ¼-1/2 cup melted butter. Sprinkle with brown sugar, white sugar, and cinnamon over dough. Beginning with the long side, roll tightly into a log, pinching the edges to seal. Slice into 1-inch slices and place side-by-side in a 9”x13” pan.
Calzone: Divide dough into four portions. With each portion, roll into a 1/2-inch thick circle. On half of each circle, add pizza sauce, cheese, and other desired toppings (pepperoni, sausage, vegetables, etc.), leaving a 1-inch border around the outside edge. Fold the circle in half and pinch the edges tightly together to seal.
Breadsticks: Press the dough into a rectangle on a cookie sheet. Brush with melted butter, then sprinkle with garlic salt, grated parmesan cheese, and a bit of oregano. Using a pizza cutter, cut into 1 ½-inch strips.
