Fleischmann's Master Bread Dough

I don’t usually try “master” recipes, but this one from "Fleischmann's Yeast Best Ever Breads" was a winner.  The dough was easy to work with, and quick to make.  I liked the idea of making a plain loaf of bread for breakfast toast, and a fancy-shaped loaf for sharing with a soup or pasta meal.  It also has directions for pizza crust and rolls.  I can visualize this recipe being the go-to recipe for busy housewives – inexpensive and easy to make.  It cost me $2.16 to make 2 loaves of very nice bread – or $1.08 each, from basic ingredients without unnecessary additives.  If you want a more nutritious loaf, add a tablespoon or two of wheat germ or bran, or a tablespoon of each to the flour. 
**If you use active dry yeast, the first rise should double, about 30-60 minutes; the second rise should also double, about 1-1 1/2 hours for a loaf.                 

                            Master Bread Dough

  6 ¼    Cups  Flour, All-purpose -- 1# 12 ounces (I use Bread Flour)

  3        Tablespoons  Sugar

  2        Packages  Instant or Rapid Rise Yeast

  2        Teaspoons  Salt

  1 ½    Cups  Water -- 120°-130°

     ½    Cup  Milk -- 120°-130°

  2        Tablespoons  Butter -- softened

In mixer bowl, combine 2 1/2 cups flour, sugar, yeast and salt.  Heat water, milk and butter until very warm (120-125°).  Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer with paddle attachment, scraping bowl occasionally.  Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.  Add enough remaining flour to make a soft dough, mixing well.  Change to dough hook and knead on speed 2 for 6 minutes.

Cover bowl with a lid or plastic wrap; let rest 10 minutes.  Punch down lightly and knead a little to remove big air bubbles.

Shape as desired, let rise and bake.  Remove from pan; let cool on wire rack.

Loaves: (about 1 1/2 pound each) Roll 1/2 of dough to 12 x 7" rectangle.  Beginning at short end, roll up tightly as for jelly roll.  Pinch ends and seal.  Place in greased 8 1/2 x 4 1/2" loaf pan, seam side down.  Cover, let rise in warm place until doubled in size, about 25 minutes.  Bake at 400° for 30 minutes. Remove from pan and cool on wire rack.  Bread should be about 190° to 200° with an instant read thermometer when done.

Hearth Braid:  Divide 1/2 of dough into 3 equal pieces (about 8 ounces each).  Roll into 16" rope.  Braid on greased baking sheet.  Cover, let rise until doubled, about 30 minutes.  Beat 1 egg with 1 tablespoon water; brush over braid.  Sprinkle with sesame or poppy seeds.  Bake at 400° for 25 minutes until done.  Remove from pan and cool on wire rack.

Pizza:  Grease 14" or 2 12" round pizza pans.  Roll 1/2 of dough and fit into prepared pans.  Top as desired.  Bake at 400° for 20-25 minutes until done.

Rolls:  Use 1/2 of dough.  Shape into 10-12 equal pieces and place in greased 8" pan.  Cover; let rise until doubled, 30 minutes. 

For dinner rolls:  Top with egg mixed with 1 tablespoon water; sprinkle with sesame or poppy seeds.

For onion rolls:  Top with egg mixed with 1 tablespoon water; sprinkle with 2 tablespoons instant minced onion.

For either, bake at 375° for 20-25 minutes, until done.  Cover with foil during last 5 minutes to prevent excess browning if necessary.
For hamburger buns:  Use 1/2 of dough. Shape into 8 pieces and flatten to bun shape.  Cover; let rise until doubled, 30 minutes.  Bake at 375° for 20-25 minutes, until done.  Cover with foil during last 5 minutes to prevent excess browning if necessary.

  "2 Loaves"

SOME HINTS FOR BREAD BAKING:

Yeast bread baking basics