Basic Stand Mixer Yeast Bread Dough2012-07-19
- Cuisine: Italian, Mediterranean, Southern Italian
- Skill Level: Moderate
- Yield : 2-3 foccacias or 12-inch pizzas
- Prep Time : 2:00 h
- Ready In : 2:00 h
This information is per serving.
Calories from Fat230
Basic Stand Mixer Bread Dough is a yeast dough recipe easily prepared using a stand mixer eliminating hand kneading the dough.
If you do not own a stand mixer, you can prepare this recipe by mixing all the ingredients in a large bowl until it forms a soft dough and then turning the dough out on a floured surface and hand kneading 8 to 10 minutes or until it is smooth and elastic.
Nutrition information assumes using 4 cups of flour in all.
To make 2 loaves of bread, increase flour to 6 cups and water to 3 to 3 1/2 cups.
Flour varies from brand to brand. You can make this recipe using only all-purpose or bread flour, or any combination of the two.
For increased fiber, vitamins, and minerals, substitute 1 to 1 1/2 cup of whole wheat flour for the white flour.
Instant yeast can be substituted for active dry yeast. Add instant yeast to the flour followed by cold or warm water.
Use this recipe to make:
- 2 cups (280 g) unbleached all-purpose flour
- 2 cups (280 g) unbleached bread flour
- 1 package (1/2 oz, 14 g) active dry yeast
- 1 teaspoon (5 ml) granulated sugar
- 1 teaspoon (5 ml) Kosher salt
- 2 to 2 1/2 cups (480-600 ml) warm water between (100°-110°F, 38°-43°C)
- Vegetable oil or cooking spray
Method of Preparation
In a large glass or small bowl containing about 1 cup of warm water (100 to 110°F, 38°C to 43°C), add the yeast and sugar and stir 10 to 15 seconds. Let stand (in a pan of warm water if necessary) 5 to 10 minutes or until the yeast produces foam on the water. If after 5 minutes there is no foam the yeast is dead. Discard the yeast and repeat using fresh package of yeast.
Stand Mixer Method:
Add flour, salt and water with yeast to mixer bowl. Using the dough hook, begin mixing on low speed. Add about one cup warm water. Increase speed to low. Add water a little at a time until mixture foams a stiff dough that clings to the hook. If dough is too soft, add flour as needed. Knead dough 5-7 minutes.
In a large bowl, add the flour and salt. Make a well in the middle and add water containing the yeast. Using your hands, mix flour and water adding warm water a little at a time until mixture foams a stiff dough. If dough is too soft, add flour or water as needed.
Knead dough in the bowl or on a floured surface about 10 minutes.
Coat a bowl with about 1 tablespoon of oil or cooking spray. Place dough in the bowl and turn it to coat with oil. Cover the bowl and place in a warm place (75 to 90ºF, 24 to 32°C) away from drafts to allow dough to rise (proof) 1 hour or until double in bulk.
When dough has doubled in bulk it is ready to make bread, foccacia, calzones, panzarotti, buns, rolls, and pizza. If desired, you can punch the dough down and allow it to rise a second time.