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Acme Bread Dough
Until then, let me tell you a little bit about this recipe. In my opinion, this is the best all-around dough. I've gone through many revisions and finally concluded that the recipe you see listed performs and tastes best. It can be used for pizza, dough-boys, spinach/broccoli pies, meat/cheese calzones, flat-bread, and many more applications. Although the instructions require an electric mixer with a dough hook, it certainly can be made by hand; I'm sure that you can find many resources dedicated to doing so. This is a leavened dough which means yeast is used, some rise time may be needed depending on your needs. Whatever your needs may be, I'm sure this dough won't let you down! Difficulty (Scale from 1-10): 3 Serves: 4-6 Yields approximately 2 pounds of dough Prep Time: 5 minutes Cook Time: 0 minutes Total Time: 5 minutes Ingredients 1 1/2 cup (or more) Luke warm water 1 tablespoon of granulated sugar 2 1/4 teaspoons (one package) of active dry yeast 4 cups of bread flour 2 teaspoons of salt 2 tablespoons of powdered milk 1/8 cup of canola oil Preparation In a small container (10-12 fluid ounce size) add one cup of luke warm water, granulated sugar, and yeast. Stir well and set aside for 15 minutes. In a large mixer mixing bowl add flour, salt, and powdered milk. Using a dough-hook, set mixer on low and allow mixer to distribute dry ingredients evenly. While mixer is running add canola oil and the water/yeast mixture to the dry ingredients. Allow mixer to fully combine ingredients; you may help the mixer by using a spatula to push ingredients in front of dough-hook. If the mixture is too dry add more luke warm water until the dough forms a relatively dry ball of dough. If you add too much water you can sparingly add (while mixer is running) more flour until desired shape/form is achieved. Remove dough from mixer and put aside. If you are going to use the dough ASAP then you can place the dough in a covered bowl and allow to rise for 30-60 minutes. If you plan on saving the dough for another occasion then place in a re-sealable plastic bag and store in the refrigerator or preferably the freezer. Enjoy your dough! Article Directory: http://www.articledashboard.com Peter Alfieri is the host for the cooking TV show Buon Appetito Providence, the show's webpage is here: www.BuonAppetitoProvidence.com . He brings simple to sophisticated cooking for all of the New England Area. His style appeals to both novice and expert chefs! Watch your local listings to see this truly fantastic cooking show. Recipes can be found here: www.BuonAppetitoProvidence.com/Recipes/Recipes.htm Peter also has a BS in Biology, a BS in Chemistry, a Minor in Mathematics, and a 3 year nursing degree (for RN). |
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