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Master Bread Dough

 Master Bread Dough
This is a great master recipe to use because you can turn it into many different options. You can bake it as a bread loaf, rolls, or even breadsticks! You can also add extra flavoring as you desire.—Fleischmann's Yeast
16 ServingsPrep: 25 min. + rising Bake: 30 min. + cooling

Ingredients

  • 6 to 6-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons sugar
  • 2 packages Active Dry or RapidRise Yeast
  • 2 teaspoons salt
  • 1-1/2 cups water
  • 1/2 cup milk
  • 2 tablespoons butter

Directions

  • In a large bowl, combine 2-1/2 cups of flour, sugar, undissolved
  • yeast and salt. Heat water, milk, and butter until very warm
  • (120°-130°). Gradually add mixture to dry ingredients; beat
  • 2 minutes at medium speed of electric mixer, scraping bowl
  • occasionally. With spoon, stir in enough remaining flour to make a
  • soft dough. Knead on lightly floured surface until smooth and
  • elastic, about 8-10 minutes. Place kneaded dough in a greased bowl,
  • turning to grease top. Cover; let rise in warm, draft-free place
  • until doubled in size, about 30-60 minutes. (With RapidRise Yeast,
  • cover kneaded dough and let rest on floured surface 10 minutes.)
  • Shape, let rise and bake according to options below:
  • LOAF: (use half of dough): Roll dough into a 12-in. x 7-in.
  • rectangle. Beginning at short end, roll up tightly as for jelly
  • roll. Pinch seam and ends to seal. Place, seam side down, in greased

2 of 2

Master Bread Dough (continued)

Directions (continued)

  • 8-in. x 4-in. loaf pan. Cover; let rise in warm, draft-free place
  • until doubled in size, about 1 to 1-1/2 hours. Bake at 400° for
  • 30 minutes or until done. Remove from pan; let cool on wire rack.
  • Yield: 1 loaf.
  • ONION ROLLS: (use half of dough): Divide dough into 10 equal pieces;
  • shape into smooth balls. Place in a greased 8-in. round baking pan.
  • Cover; let rise in warm, draft-free place until doubled in size,
  • about 30-60 minutes. Beat 1 egg with 1 tablespoon water; brush over
  • rolls. Sprinkle with 2 tablespoons dried minced onion. Bake at
  • 375° 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. Yield: 10 rolls.
  • SOFT HERB BREADSTICKS: (use half of dough): Divide dough into 12
  • equal pieces; roll each into a 15-in. rope. Twist each rope several
  • times if desired. Place on two greased baking sheets. Cover; let
  • rise in warm, draft-free place until risen slightly, about 10-20
  • minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle
  • with herbs or herb blends such as oregano, dill weed or Italian herb
  • seasoning. Bake at 400° for 15 minutes or until done. Remove
  • from sheets; let cool on wire rack. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 slice) equals 198 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 314 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.