Master Bread Dough

Photo: flickr user jaroslavd

Ingredients

6 cups all-purpose flour (6 to 6 ½)

3 tablespoons sugar

2 pkt FLEISCHMANN'S Active Dry or RapidRise Yeast

2 teaspoons salt

1 1/2 cups water

1/2 cup milk

2 tablespoons butter or margarine

Preparation

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 degrees to 130 degrees F). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

If desired, freeze half or all of dough for later use (see directions below).

To bake immediately: Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.)

Shape, let rise, and bake according to selected preparation.

WHOLE WHEAT BREAD: Replace 1 to 3 cups all-purpose flour with whole wheat flour.

LOAF (use 1/2 of dough): Roll dough to 12- x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2- x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. Bake at 400 degrees F for 30 minutes or until done. Remove from pan; let cool on wire rack.

Makes 1 loaf.

HEARTH BRAID (use 1/2 of dough): Divide dough into 3 equal pieces. Roll each piece to 16-inch rope. On greased baking sheet, braid 3 ropes together; pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 90 minutes. Beat 1 egg with 1 tablespoon water; brush over braid. Sprinkle with SPICE ISLANDS Sesame Seed or Poppy Seed. Bake at 400 degrees F for 25 minutes or until done. Remove from pan; let cool on wire rack.

Makes 1 braid.

CINNAMON-DATE ROLLS (use 1/2 of dough): Roll dough to 15- x 12-inch rectangle; brush with 2 tablespoons melted butter or margarine. Sprinkle evenly with 2 tablespoons sugar, 1 teaspoon SPICE ISLANDS Ground Cinnamon, and 3/4 cup imported chopped or snipped pitted dates. Beginning at short end, roll up tightly as for jelly roll; pinch seam to seal. Cut into 12 (1-inch) rolls. Place rolls, cut sides up, in greased 9-inch round cake pan. Cover; let rise in warm, draft-free place un

Makes 1 dozen rolls.

Powdered Sugar Icing: In small bowl, combine 1 cup powdered sugar, sifted; and 1 to 3 tablespoons milk. Stir until smooth.

PIZZA (use 1/2 of dough): Grease 1 (14-inch) or 2 (12-inch) round pizza pan(s). Roll dough and fit into prepared pan(s). Top as desired. Bake at 400 degrees F for 20 to 25 minutes or until done.

Makes 1 (14-inch) or 2 (12-inch) pizza(s).

FOCACCIA (use 1/2 of dough): Grease 15- x 10-inch pan. Roll dough to rectangle and press evenly into pan. Cover; let rise in warm, draft-free place until slightly risen, about 20 to 40 minutes. With handle of wooden spoon, make indentations in dough at 1 1/2-inch intervals. Brush dough with 1 1/2 tablespoons olive oil. Sprinkle lightly with salt. Sprinkle with 2 teaspoons SPICE ISLANDS Rosemary and 2 tablespoons grated Parmesan cheese. Bake at 400 degrees F for 15 minutes or until done. Let cool on wire rack. Cut into squares.

Makes 1 focaccia.

DINNER ROLLS (use 1/2 of dough): Divide dough into 12 equal pieces; shape dough into smooth balls. Place balls, about 2 inches apart, on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. If desired, sprinkle with SPICE ISLANDS Sesame Seed or Poppy Seed. Bake at 375 degrees F for 20 minutes or until done. Remove from sheet; let cool on wire rack.

Makes 1 dozen rolls.

ONION ROLLS (use 1/2 of dough): Divide dough into 10 equal pieces; shape into smooth balls. Place balls in greased 8-inch round cake pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. Sprinkle with 2 tablespoons SPICE ISLANDS Minced Onions. Bake at 375 degrees F for 25 minutes or until done, covering with foil during the last 5 minutes of baking to prevent excess browning. Remove from pan; let cool on wire rack.

Makes 10 rolls.

SOFT HERB BREADSTICKS (use 1/2 of dough): Divide dough into 12 equal pieces; roll each to 15-inch rope. Twist each rope several times, if desired. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10 to 20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as SPICE ISLANDS Oregano, Dill Weed, Italian Herb Seasoning, or Fines Herbes. Bake at 400 degrees F for 15 minutes or until done. Remove from sheets; let cool on wire racks.

Makes 1 dozen breadsticks.

FREEZING AND STORING MASTER BREAD DOUGH: To freeze: After kneading, divide dough in half. Flatten each half to 6-inch disk and wrap, airtight, in 1-gallon plastic freezer bags. Freeze for up to 1 month.

To thaw: Thaw in sealed bag and allow to rise slightly in refrigerator, on counter, or in microwave oven. Check dough frequently; thawing and rising times vary according to the temperature of the dough, room, or refrigerator. Once thawed, remove dough from bag; shape, let rise, and bake as directed. Use these times as a guideline for thawing:

Refrigerator: 8 to 16 hours.

Countertop: 4 to 9 hours.

Microwave oven: Microwave dough 10 minutes on LOW (10%% power); turn dough over, and rotate a quarter turn. Let rest 10 minutes. Repeat 1 or 2 times, until dough is thawed.