How to Make Yeast Dough – Simple Recipe
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Home baking has always been a special pride of American hostesses. Yeast dough was most often prepared on its own in water or milk. Now you can always buy ready-made in the supermarket, but, of course, it will never compare with homemade dough in taste. In addition, we put special energy and love into homemade dough. You know that you can only cook dough in a good mood, right? No mood? Don’t even try to work with yeast dough.
We offer a recipe for making a universal yeast dough, which is perfect for making pies and pizza.
Ingredients
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Nutrients
Calories
266.96
266.96
Carbohydrates
43
43
Fat
8.14
8.14
Protein
6.07
6.07
Step by step method
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Step 1
Warm water to room temperature and add yeast. Stir them with a whisk. If you have live yeast, then take 30 grams.
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Step 2
Break the egg into a small bowl and rub it well with salt and sugar.
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Step 3
Pour the pounded egg into the water with yeast, mix actively with a whisk, and then begin to add the sifted flour.
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Step 4
As the mass thickens, you can continue kneading with a tablespoon or with your hands. The whole mass is thoroughly mixed until smooth.
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Step 5
Melt the butter and add it along with vegetable oil to the dough.
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Step 6
Knead well, cover and let our dough rise in a warm place.
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Step 7
When the dough rises well, and this process can take from 40 minutes to 1 hour, we punch it, and then again, covering it, remove it for re-rise. After the dough has risen a second time, you can already start baking.
Tips & variations
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All products when kneading yeast dough should be at room temperature (cold products straight from the refrigerator slow down the rise of the dough).
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You can add a little cognac to the yeast dough for sweet pastries - the pastries will become tastier and more aromatic.
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The dough should rise at room temperature. Drafts, wind, fresh air, sudden temperature changes make it difficult to raise the dough and can upset all your plans for delicious pastries. By the way, if you want the dough to rise faster, then lower the bowl of dough into warm water or into the oven. It must be heated to a maximum of 40 degrees Celsius. If the temperature is higher, the dough will not rise and the yeast will die.
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When kneading the dough, your hands must be dry.
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Be sure to sift the flour every time you prepare a yeast dough (and any other). This will make the cake more fluffy.
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Before preparing pizza or pie, you should first make sure that your dough is ready to be rolled out. To do this, press on it with your finger. A notch should remain on the test, which will remain after 5 minutes. If the recess is delayed, then you can wait some more time.
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Salt should be added to absolutely any dough. And at the same time, it doesn’t matter what dish you want to end up with: meat pies, pizza or sweet buns. A pinch of salt will not hurt, but will only decorate the taste of your dough.
