RICH DOUGH RECIPES
BASIC RICH SWEET YEAST DOUGH RECIPE - FOOD.COM
An old fashioned sweet dough recipe for coffee cakes, coffee bread, babka, buns, kolacky, rolls, and so on. Prepare 24 hours ahead of time. This rich dough needs the chilling and long rest period to produce a wonderful versatile dough. You may halve the recipe if you wish.
Total Time 24 hours 30 minutes
Prep Time 24 hours
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- (Icing may be doubled and used for any cake or bun icing).
- Dissolve yeast in 1/4 cup warm water and set aside until foamy.
- Heat milk, shortening, sugar and salt to melt shortening.
- Cool to warm and add yeast mixture, egg yolks and whole eggs.
- Beat well by hand.
- Gradually beat in by hand 6 cups of flour and the cardamom.
- Knead well on a floured surface only adding additional flour to make a smooth and elastic dough.
- Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume.
- Punch down and cover dough and refrigerate overnight in large bowl.
- When ready to use, punch down and knead briefly to warm up dough.
- Use dough as you wish for coffee cakes, sweet breads, buns, etc.
- You may divide dough into 6 buns, or 4 equal pieces to make 4 small loaves or braids.
- If braiding, divide each piece into 3 loose strands and braid and tuck under ends.
- Brush with melted butter.
- Place on baking sheets/pans and let rise double in volume.
- Bake in a 350F oven about 30 minutes or golden and tested done.
- Remove from pans/baking sheet to cool on rack.
- Mix icing ingredients and drizzle over warm cake/bread.
- Yield: approx.
- 6 buns, 4 small braids, or 2 large loaves.
Nutrition Facts : Calories 1036.2, FatContent 38.8, SaturatedFatContent 22.7, CholesterolContent 279.1, SodiumContent 467.1, CarbohydrateContent 152.6, FiberContent 3.9, SugarContent 53.5, ProteinContent 19.3
BUTTER-RICH ROLLS OR BREAD DOUGH RECIPE - FOOD.COM
I found this on another site, made it in my bread machine and oh my goodness....it's good. I think, better than the other bread mach roll recipe on here. My opinion only!
Total Time 3 hours
Prep Time 0S
Cook Time 3 hours
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Measure all ingredients into bread pan in order suggested by your manufacturer. When cycle is finished remove dough from pan and shape according to recipe directions. Cover dough, let stand as recipe directs.
- Egg glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking. Bake as directed in each recipe until golden brown.
- Pan Rolls:.
- Prepare Butter-Rich Roll and Bread Dough. On a lightly floured surface, shape dough into a ball. Divide dough into equal quarters. Cut each quarter into 8 pieces. Shape each piece into a ball. Place on lightly greased or quote "Pammed" cookie sheet. Brush with egg glaze if desired. Cover dough, let stand 15 minutes or until dough rises. Bake at 375 degrees for 10 to 20 minutes.
- Makes 32 rolls.
- To make bread just turn out on floured surface, knead a few times and put in loaf pan. Cover with warmed, wet dish towel and put in warm place to rise. Only takes 10-15 minutes. Once risen, put in preheated 375 d. oven and bake for 15-25 minutes.
- Cinnamon-Raisin Rolls:.
- Prepare Butter-Rich roll recipe. Turn dough onto lightly floured surface. Divide dough in half. Foll each half into an 8 x 9-inch rectangle. Spread surface with 1/4 cup butter, thinly sliced. Sprinkle each rectangle surface with 1/4 cup brown sugar, 1 teaspoon cinnamon. Then sprinkle 1/3 cup raisins over dough. Start with 8 inch side and roll dough jelly-roll style, pinch seam to seal. With seam side down, cut in 8 one-inch pieces. Place on a greased baking sheet 2 inches apart. Cover lightly with damp towel, allow to rise in warm place until doubled, about 40 minutes. Bake at 375 degrees for for 10 to 20 minutes.
- Makes 16 rolls.
- Cinnamon-Raisin Swirl Loaf:.
- Prepare Butter-Rich Roll and Bread Dough. On a lightly floured surface, roll a quarter of the dough into an 8 x 5-inch rectangle. Melt 2 tablespoons butter or margarine. Brush over dough. Sprinkle dough with a mixture of 1/4 cup sugar and 1 teaspoon ground cinnamon. Then sprinkle 1/3 cup of raisins over dough. Beginning with long side of dough, roll up jellyroll style. Seal ends by pinching edges of dough together with fingertips. Place dough in a greased 5 1/2 x 3 inch loaf pan or on a large baking sheet. Allow to stand 15 minutes. Bake at 375 degrees for 30 or 40 minutes or until golden brown. When loaf is cool, glaze with a mixture of 2/3 cup sifted powdered sugar and 1 tablespoon milk.
- Makes 4 loaves.
- *Optional - add 1/4 cup of brown sugar also to cinnamon sugar mix.
- *You can make bread sticks, bread loaf or cloverleaf rolls also. Sprinkle salt or sesame seeds on after the egg glaze.
Nutrition Facts : Calories 3483.2, FatContent 116.4, SaturatedFatContent 67.7, CholesterolContent 698.1, SodiumContent 3259.7, CarbohydrateContent 521, FiberContent 16.9, SugarContent 90.2, ProteinContent 83.1
More about "rich dough recipes"
RICH SHORTCRUST PASTRY RECIPE | ALLRECIPES
Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!
From allrecipes.com
Reviews 5
Total Time 25 minutes
Category Desserts, Pies, Pie Crusts, Pastry Crusts
Calories 139.9 calories per serving
From allrecipes.com
Reviews 5
Total Time 25 minutes
Category Desserts, Pies, Pie Crusts, Pastry Crusts
Calories 139.9 calories per serving
- Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.
See details
BUTTER-RICH ROLLS OR BREAD DOUGH RECIPE - FOOD.COM
I found this on another site, made it in my bread machine and oh my goodness....it's good. I think, better than the other bread mach roll recipe on here. My opinion only!
From food.com
Reviews 5.0
Total Time 3 hours
Calories 3483.2 per serving
From food.com
Reviews 5.0
Total Time 3 hours
Calories 3483.2 per serving
- *You can make bread sticks, bread loaf or cloverleaf rolls also. Sprinkle salt or sesame seeds on after the egg glaze.
See details
RICH SHORTCRUST PASTRY RECIPE | ALLRECIPES
Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!
From allrecipes.com
Reviews 5
Total Time 25 minutes
Category Desserts, Pies, Pie Crusts, Pastry Crusts
Calories 139.9 calories per serving
From allrecipes.com
Reviews 5
Total Time 25 minutes
Category Desserts, Pies, Pie Crusts, Pastry Crusts
Calories 139.9 calories per serving
- Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.
See details
DAN RICHER OF RAZZA SHARES HIS EVERYDAY PIZZA DOUGH RECIPE ...
Enter the pizza-verse of Razza Chef Dan Richer with this versatile everyday dough recipe with easy-to-source ingredients. Great for breads, too.
From ooni.com
From ooni.com
- Since opening in 2012, Razza Pizza Artigianale in Jersey City, New Jersey, has taken critics by storm. Its old school and lively approach to pizza is thanks to the owner, chef Dan Richer, whose obsession with artisanal Italian pizzas burns as hot as the wood-fired ovens he uses to cook them. From the homegrown yeast culture to the cherry-picked, locally sourced ingredients that adorn each pizza, everything at Razza is produced with intention. If you’re unable to visit, fear not: Richer’s new book, The Joy of Pizza, written in collaboration with Rome-based food journalist and author Katie Parla, is aimed at inspiring home cooks to reach for the same standards. To celebrate the release, Dan and Katie have kindly shared a few of their favorite recipes from the book, starting with this one. Dan’s Everyday Dough is a recipe so versatile, it stretches beyond the confines of pizza: ciabatta, English muffins, and even boule loaves can all be created using this same method. Made with white flour and commercial yeast (Dan prefers the Saf-instant brand), it’s accessible and straightforward. You can use any flour from your local supermarket (no special blend needed) and still achieve the flawless results Dan strives for using his Pizza Evaluation Rubric, the series of meticulous pizza quality checklists on which The Joy of Pizza is built. While we wouldn’t call this a beginner recipe — the method takes three days from start to finish — it is a straightforward introduction to the craft of creating and working with high-hydration dough, straight from the hands of a master. Once the initial mixing is done, each of the steps prior to baking take 5 minutes or less. The extra effort on your part will be rewarded through the rich flavor of the resulting dough. Dan believes this recipe is so special in part because it provides training for beginner- and intermediate-level bakers’ hands and helps build confidence in handling delicate, high-hydration dough. If you’re interested in developing your skillset across pizza styles, this recipe is a great place to start. Excerpted from THE JOY OF PIZZA by Dan Richer with Katie Parla. Copyright © 2021 by Dan Richer. Photographs by Eric Wolfinger. Illustrations by Katie Shelly. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved Time 3 days total, including proofing time YieldMakes 7 balls weighing about 250 grams each Equipment Electric mixer with dough hook attached (optional)Ooni Pizza Dough ScraperOoni Pizza OvenOoni Infrared Thermometer Ingredients 35 ounces (1000 grams) “00” flour (100%)1 teaspoon (3 grams) instant yeast (0.03%)3 cups (680 grams) water (68%) *If using a conventional oven, increase water to 760 grams, or 76% hydration1 ½ tablespoons (20 grams) fine sea salt (2%)Rice flour or fine semolina flour, for dusting Notes: Dan recommends a dough temperature of 78°F (25.5°C). To work out the ideal water temperature for achieving this, use this formula: (78°F x 3) - (Air Temperature + Flour Temperature + Friction Factor*) = Target Water Temperature (°F). *Friction factor is the heat generated through the action of kneading dough. How you knead the dough will have different friction factors, and therefore different dough temperatures: If you’re mixing by hand, the friction factor will be close to 0 (barely 1 or 2°F) If you’re using a mixer, depending on the brand, this can reach up to 40°F. To work out the friction factor of your mixer for a specific batch size, first mix the dough, then take the dough’s final temperature. Subtract the desired dough temperature (in this case, that’s 78°F) from the actual dough temperature, and the resulting figure will be the friction factor for that mixer and batch size. Method DAY 1If mixing by hand: Incorporate the ingredients: In a large bowl, mix together the flour and yeast. Add the water and mix with your fingertips or a spoon until no dry bits remain. Rest the dough: Set aside, covered with a clean kitchen towel, for 20 minutes to one hour to hydrate the flour. Incorporate the salt: Uncover the bowl. Sprinkle the salt over the dough and use your fingers to scissor-pinch it into the mixture. (Dan recommends using your thumb and first finger to work the salt in from one side of the dough to the other.) Knead: Once the salt is incorporated and dissolved, use four closed fingers (pinky to index) to mix without tearing, then press the dough gently onto itself. Rotate the bowl a half turn and repeat. Next, rotate the bowl a quarter turn and repeat the lifting/pressing process, then rotate another half turn and repeat. The dough will tighten up and strengthen during this series of stretch and folds. Covered with plastic wrap or a clean kitchen towel and set dough aside at room temperature for another 30 minutes. Repeat the stretch and folds every 30 minutes. After 2 hours of bulk fermentation, the dough should feel as if gas is building up inside. It should also pass the windowpane test: Stretch the dough carefully between your fingers and hold it up to the light. If you can see light through the dough, the gluten structure is strong. If the dough tears, rest it for 30 minutes, then perform another set of stretch and folds. Cover with plastic wrap and place in the refrigerator to rest overnight. If it feels like there’s no gas production after 2 hours, set the bowl aside at room temperature until the dough has increased by at least 20 percent in volume before transferring to the refrigerator. Overnight, additional gas will develop. If using a mixer: In the bowl of a stand mixer fitted with a dough hook, first add 85% of the water, followed by the flour and yeast. Mix on a low speed until shaggy, then rest, covered, for 20 minutes to an hour. Incorporate the salt and continue mixing on a low speed until the dough is smooth and stretchy. Slowly add the remaining water. As soon as the water is fully incorporated, turn off the mixer. Transfer the dough to a very lightly oiled container and follow the recipe procedure above from the bulk ferment with stretch and fold steps. Using a mixer can reduce the total number of stretch and folds required to reach the desired stage of gluten development, so you may only need to do one series. Bulk fermentation is complete when the dough has increased in volume by at least 20 percent and passes the windowpane test (see above). DAY 2The next morning (or at least 12 hours later), remove the bowl from the refrigerator and uncover. Stretch and fold the dough once more in the bowl; the dough will feel noticeably stronger. Cover with plastic wrap and return to the refrigerator. Divide and round: Before bed (or at least 12 hours later), remove the bowl from the refrigerator and uncover. Turn the dough out onto a lightly floured work surface, allowing it to gently release from the bowl. Handle the dough with extreme care. Using a dough scraper, cut the dough into seven equal pieces weighing about 250 grams each. If you are making a pan pie, cut the dough into two equal pieces weighing about 890 grams each. Working with one piece of dough, lift the top half of the dough (from 12 o’clock) and press it into the center of the dough. Next, lift the bottom half of the dough and press it into the center. Take the left side of the dough and lift and press it into the center. Repeat with the right side. Then, gather all four corners and pull and fold them into the center of the ball, then gently press to attach. Do not flatten. Be sure the ball is rounded and the bottom is sealed, pinching it closed if necessary. Gently flip the dough so the seam side faces down. Repeat this process with the remaining dough pieces. Place each ball into an individual, very lightly oiled plastic container large enough for the ball to double in volume. You can also place the balls on a lightly floured dough tray or baking sheet, dust their tops with flour, and cover with plastic wrap. Proof: Transfer the dough to the refrigerator to rest overnight, or for at least 12 hours. DAY 3Bring the dough to room temperature: The next day, remove the dough from the refrigerator 2 to 3 hours before you plan to bake and set it aside to reach room temperature. The dough should have substantially increased in volume while in the refrigerator. If it has not, allow it to increase in volume at room temperature before baking. The dough will be ready when it has increased in volume by 20 percent and passes the poke test. (This means it springs back slowly and leaves a slight indentation when poked.) If cooking with an Ooni pizza oven: Aim for 950°F (500°C), using the Ooni Infrared Thermometer to quickly and accurately check the temperature of the baking stone. If cooking with a home oven: Preheat your oven to its highest temperature. If you have a stone or steel, place in the center of the oven to preheat. Stretch: Flour the top of a dough ball. If it is inside a container, turn the dough out onto a generously floured surface. If it is resting on a dough tray or baking sheet, gently place your non-dominant hand ron top of the floured dough ball, then use a dough scraper to scoop up the dough. Invert the dough and gently lower it onto a generously floured surface. Try not to damage any of the dough’s structure, and be as minimally invasive as possible. Keep track of the “top” and “bottom” of the dough. (The top of your future pizza is the side currently facing the countertop.) Using extremely gentle movements and keeping fingertips flat and spread, apply pressure on the dough at 10 and 2 o’clock. Reposition your hands on the portion of dough nearest you. Move from the top of the dough toward your body, pressing downward and outward with each motion. Leave an inch along the rim untouched. Flip the dough over. The top of the future pizza is now facing upward. Continue stretching the dough, using the technique that works best for you. One approach: Leave the dough on the counter and, with one hand in the center, pull at 3, 6, 9, and 12 o’clock. You might also scoop up the dough from underneath, keeping your palms facing the counter, then turn it, stretching and pulling it in increments using your knuckles. Be very gentle and don’t be afraid to rely on gravity, that great stretcher of pizza dough. Regardless of your technique, stretch the dough until it reaches 10 to 11 inches in diameter. You will do one final stretch once on the peel. Transfer to the peel: Dust the peel with coarse rice flour and wipe your hands to remove any excess moisture. Gently scoop up the dough, sliding your hands beneath it with palms facing the work surface. Shake off any excess flour and transfer the dough to the floured peel. Using flattened and spread fingertips, palms facing upward from underneath, gently pull the dough until the disc reaches 12 inches in diameter. Be sure your hands are dry when you do this, otherwise the dough will stick to the peel. Build the pizza: Add your desired toppings. For the bake: If cooking with an Ooni pizza oven: Slide the pizza off the peel and into your Ooni oven. Cook for 1 to 2 minutes, turning the pizza regularly to ensure it cooks evenly. If cooking with a home oven: Slide the pizza off the peel and into your oven and onto the tray/steel/pizza stone. Cook for 6 to 7 minutes until the pizza is baked and browned, and the toppings are melted. Dan suggests assessing your pizza according to his “Pizza Evaluation Rubric,” which provides an extensive checklist for pizza quality —one which can be referred to, and improved upon, following each bake. Repeat with remaining dough balls, slice, serve and enjoy!
See details
RICH SWEDISH CREAM DOUGH | JUST A PINCH RECIPES
Brought to Curious Cuisiners' April 16th meeting by Charlotte Hill.
From justapinch.com
Reviews 5
Category Sweet Breads
Cuisine Swedish
From justapinch.com
Reviews 5
Category Sweet Breads
Cuisine Swedish
- Stir yeast into warm water to dissolve. In small bowl mix well the dissolved yeast, cream, milk and egg yolks; set aide. In a large bowl stir together flour, sugar and salt. Cut in 1/2 cup butter with pastry blender until mixture resembles coarse crumbs. Stir yeast mixture into flour mixture just to moisten. Spread dough with light film of butter to prevent drying, cover bowl with plastic and refrigerate overnight or up to 4 days. Shape and let rise, and bake into rolls, coffee cake or pastries.
See details
DAN RICHER OF RAZZA SHARES HIS EVERYDAY PIZZA DOUGH RECIPE ...
Enter the pizza-verse of Razza Chef Dan Richer with this versatile everyday dough recipe with easy-to-source ingredients. Great for breads, too.
From ooni.com
From ooni.com
- Since opening in 2012, Razza Pizza Artigianale in Jersey City, New Jersey, has taken critics by storm. Its old school and lively approach to pizza is thanks to the owner, chef Dan Richer, whose obsession with artisanal Italian pizzas burns as hot as the wood-fired ovens he uses to cook them. From the homegrown yeast culture to the cherry-picked, locally sourced ingredients that adorn each pizza, everything at Razza is produced with intention. If you’re unable to visit, fear not: Richer’s new book, The Joy of Pizza, written in collaboration with Rome-based food journalist and author Katie Parla, is aimed at inspiring home cooks to reach for the same standards. To celebrate the release, Dan and Katie have kindly shared a few of their favorite recipes from the book, starting with this one. Dan’s Everyday Dough is a recipe so versatile, it stretches beyond the confines of pizza: ciabatta, English muffins, and even boule loaves can all be created using this same method. Made with white flour and commercial yeast (Dan prefers the Saf-instant brand), it’s accessible and straightforward. You can use any flour from your local supermarket (no special blend needed) and still achieve the flawless results Dan strives for using his Pizza Evaluation Rubric, the series of meticulous pizza quality checklists on which The Joy of Pizza is built. While we wouldn’t call this a beginner recipe — the method takes three days from start to finish — it is a straightforward introduction to the craft of creating and working with high-hydration dough, straight from the hands of a master. Once the initial mixing is done, each of the steps prior to baking take 5 minutes or less. The extra effort on your part will be rewarded through the rich flavor of the resulting dough. Dan believes this recipe is so special in part because it provides training for beginner- and intermediate-level bakers’ hands and helps build confidence in handling delicate, high-hydration dough. If you’re interested in developing your skillset across pizza styles, this recipe is a great place to start. Excerpted from THE JOY OF PIZZA by Dan Richer with Katie Parla. Copyright © 2021 by Dan Richer. Photographs by Eric Wolfinger. Illustrations by Katie Shelly. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved Time 3 days total, including proofing time YieldMakes 7 balls weighing about 250 grams each Equipment Electric mixer with dough hook attached (optional)Ooni Pizza Dough ScraperOoni Pizza OvenOoni Infrared Thermometer Ingredients 35 ounces (1000 grams) “00” flour (100%)1 teaspoon (3 grams) instant yeast (0.03%)3 cups (680 grams) water (68%) *If using a conventional oven, increase water to 760 grams, or 76% hydration1 ½ tablespoons (20 grams) fine sea salt (2%)Rice flour or fine semolina flour, for dusting Notes: Dan recommends a dough temperature of 78°F (25.5°C). To work out the ideal water temperature for achieving this, use this formula: (78°F x 3) - (Air Temperature + Flour Temperature + Friction Factor*) = Target Water Temperature (°F). *Friction factor is the heat generated through the action of kneading dough. How you knead the dough will have different friction factors, and therefore different dough temperatures: If you’re mixing by hand, the friction factor will be close to 0 (barely 1 or 2°F) If you’re using a mixer, depending on the brand, this can reach up to 40°F. To work out the friction factor of your mixer for a specific batch size, first mix the dough, then take the dough’s final temperature. Subtract the desired dough temperature (in this case, that’s 78°F) from the actual dough temperature, and the resulting figure will be the friction factor for that mixer and batch size. Method DAY 1If mixing by hand: Incorporate the ingredients: In a large bowl, mix together the flour and yeast. Add the water and mix with your fingertips or a spoon until no dry bits remain. Rest the dough: Set aside, covered with a clean kitchen towel, for 20 minutes to one hour to hydrate the flour. Incorporate the salt: Uncover the bowl. Sprinkle the salt over the dough and use your fingers to scissor-pinch it into the mixture. (Dan recommends using your thumb and first finger to work the salt in from one side of the dough to the other.) Knead: Once the salt is incorporated and dissolved, use four closed fingers (pinky to index) to mix without tearing, then press the dough gently onto itself. Rotate the bowl a half turn and repeat. Next, rotate the bowl a quarter turn and repeat the lifting/pressing process, then rotate another half turn and repeat. The dough will tighten up and strengthen during this series of stretch and folds. Covered with plastic wrap or a clean kitchen towel and set dough aside at room temperature for another 30 minutes. Repeat the stretch and folds every 30 minutes. After 2 hours of bulk fermentation, the dough should feel as if gas is building up inside. It should also pass the windowpane test: Stretch the dough carefully between your fingers and hold it up to the light. If you can see light through the dough, the gluten structure is strong. If the dough tears, rest it for 30 minutes, then perform another set of stretch and folds. Cover with plastic wrap and place in the refrigerator to rest overnight. If it feels like there’s no gas production after 2 hours, set the bowl aside at room temperature until the dough has increased by at least 20 percent in volume before transferring to the refrigerator. Overnight, additional gas will develop. If using a mixer: In the bowl of a stand mixer fitted with a dough hook, first add 85% of the water, followed by the flour and yeast. Mix on a low speed until shaggy, then rest, covered, for 20 minutes to an hour. Incorporate the salt and continue mixing on a low speed until the dough is smooth and stretchy. Slowly add the remaining water. As soon as the water is fully incorporated, turn off the mixer. Transfer the dough to a very lightly oiled container and follow the recipe procedure above from the bulk ferment with stretch and fold steps. Using a mixer can reduce the total number of stretch and folds required to reach the desired stage of gluten development, so you may only need to do one series. Bulk fermentation is complete when the dough has increased in volume by at least 20 percent and passes the windowpane test (see above). DAY 2The next morning (or at least 12 hours later), remove the bowl from the refrigerator and uncover. Stretch and fold the dough once more in the bowl; the dough will feel noticeably stronger. Cover with plastic wrap and return to the refrigerator. Divide and round: Before bed (or at least 12 hours later), remove the bowl from the refrigerator and uncover. Turn the dough out onto a lightly floured work surface, allowing it to gently release from the bowl. Handle the dough with extreme care. Using a dough scraper, cut the dough into seven equal pieces weighing about 250 grams each. If you are making a pan pie, cut the dough into two equal pieces weighing about 890 grams each. Working with one piece of dough, lift the top half of the dough (from 12 o’clock) and press it into the center of the dough. Next, lift the bottom half of the dough and press it into the center. Take the left side of the dough and lift and press it into the center. Repeat with the right side. Then, gather all four corners and pull and fold them into the center of the ball, then gently press to attach. Do not flatten. Be sure the ball is rounded and the bottom is sealed, pinching it closed if necessary. Gently flip the dough so the seam side faces down. Repeat this process with the remaining dough pieces. Place each ball into an individual, very lightly oiled plastic container large enough for the ball to double in volume. You can also place the balls on a lightly floured dough tray or baking sheet, dust their tops with flour, and cover with plastic wrap. Proof: Transfer the dough to the refrigerator to rest overnight, or for at least 12 hours. DAY 3Bring the dough to room temperature: The next day, remove the dough from the refrigerator 2 to 3 hours before you plan to bake and set it aside to reach room temperature. The dough should have substantially increased in volume while in the refrigerator. If it has not, allow it to increase in volume at room temperature before baking. The dough will be ready when it has increased in volume by 20 percent and passes the poke test. (This means it springs back slowly and leaves a slight indentation when poked.) If cooking with an Ooni pizza oven: Aim for 950°F (500°C), using the Ooni Infrared Thermometer to quickly and accurately check the temperature of the baking stone. If cooking with a home oven: Preheat your oven to its highest temperature. If you have a stone or steel, place in the center of the oven to preheat. Stretch: Flour the top of a dough ball. If it is inside a container, turn the dough out onto a generously floured surface. If it is resting on a dough tray or baking sheet, gently place your non-dominant hand ron top of the floured dough ball, then use a dough scraper to scoop up the dough. Invert the dough and gently lower it onto a generously floured surface. Try not to damage any of the dough’s structure, and be as minimally invasive as possible. Keep track of the “top” and “bottom” of the dough. (The top of your future pizza is the side currently facing the countertop.) Using extremely gentle movements and keeping fingertips flat and spread, apply pressure on the dough at 10 and 2 o’clock. Reposition your hands on the portion of dough nearest you. Move from the top of the dough toward your body, pressing downward and outward with each motion. Leave an inch along the rim untouched. Flip the dough over. The top of the future pizza is now facing upward. Continue stretching the dough, using the technique that works best for you. One approach: Leave the dough on the counter and, with one hand in the center, pull at 3, 6, 9, and 12 o’clock. You might also scoop up the dough from underneath, keeping your palms facing the counter, then turn it, stretching and pulling it in increments using your knuckles. Be very gentle and don’t be afraid to rely on gravity, that great stretcher of pizza dough. Regardless of your technique, stretch the dough until it reaches 10 to 11 inches in diameter. You will do one final stretch once on the peel. Transfer to the peel: Dust the peel with coarse rice flour and wipe your hands to remove any excess moisture. Gently scoop up the dough, sliding your hands beneath it with palms facing the work surface. Shake off any excess flour and transfer the dough to the floured peel. Using flattened and spread fingertips, palms facing upward from underneath, gently pull the dough until the disc reaches 12 inches in diameter. Be sure your hands are dry when you do this, otherwise the dough will stick to the peel. Build the pizza: Add your desired toppings. For the bake: If cooking with an Ooni pizza oven: Slide the pizza off the peel and into your Ooni oven. Cook for 1 to 2 minutes, turning the pizza regularly to ensure it cooks evenly. If cooking with a home oven: Slide the pizza off the peel and into your oven and onto the tray/steel/pizza stone. Cook for 6 to 7 minutes until the pizza is baked and browned, and the toppings are melted. Dan suggests assessing your pizza according to his “Pizza Evaluation Rubric,” which provides an extensive checklist for pizza quality —one which can be referred to, and improved upon, following each bake. Repeat with remaining dough balls, slice, serve and enjoy!
See details
10 BEST RICH DOUGH BREAD RECIPES | YUMMLY
9/1/2022 · Rich Dough Bread Recipes. 70,550 suggested recipes. Milk Bread Dough (Bread Machine Recipe) L'Antro dell'Alchimista. vegetable oil, dry yeast, all purpose flour, whole milk, salt and 2 more. Basic Egg Pasta …
From yummly.com
From yummly.com
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SOFT AND SWEET SOURDOUGH RICH DOUGH • BUTTER FOR ALL
13/7/2020 · The Next Morning Do a stretch and fold of the dough in the bowl to deflate it. Lightly flour your work surface and turn the dough out on it. Divide the dough and shape it into your desired shape. Move your dough to a baking sheet lined with parchment paper. Let the dough …
From butterforall.com
From butterforall.com
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HOW TO MAKE THE BEST BRIOCHE BREAD RECIPE/RICH BREAD DOUGH ...
in this video I'm going to show you how to make the best brioche recipe. this is a very rich bread dough that uses lots of eggs and lots of delicious butter....
From m.youtube.com
From m.youtube.com
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RICHS FROZEN BREAD DOUGH - RECIPES | COOKS.COM
1. EASY CINNAMON STICKY BUNS Thaw loaves in refrigerator; cut in 20 pieces. Spread nuts on bottom of 9 x 13 pan. Mix... 2. STROMBOLI BREAD Take frozen bread dough and oil them. Place on ... until lightly browned, usually takes 20-30 minutes. 3. EASY CINNAMON BUNS …
From cooks.com
From cooks.com
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RICH DOUGH - RECIPES - HOW TO COOKING TIPS - RECIPETIPS.COM
Rich Dough cooking information, facts and recipes. Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture.
From recipetips.com
From recipetips.com
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10 BEST RICH DOUGH BREAD RECIPES | YUMMLY
Rich Dough Bread Recipes 70,872 Recipes. Last updated Jan 09, 2022. This search takes into account your taste preferences. 70,872 suggested recipes. Milk Bread Dough (Bread Machine Recipe) L'Antro …
From yummly.co.uk
From yummly.co.uk
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TYPES OF RICH DOUGH - RECIPES | COOKS.COM
6. RICH YEAST DOUGH. In large mixer bowl, combine ... remaining flour. Place dough in greased bowl, turning once ... Bienenstich and other half for another recipe. Ingredients: 7 (eggs .. flour .. milk .. salt .. sugar .. yeast ...) 7. RICH YEAST DOUGH …
From cooks.com
From cooks.com
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SUPER RICH BREAD DOUGH RECIPE BY COOKPAD.JAPAN - COOKPAD
Great recipe for Super Rich Bread Dough. I used leftover egg yolks from baking chiffon cake to make this moist and rich bread dough. When kneading the dough in the bread machine, if you put in all of the …
From cookpad.com
From cookpad.com
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RICH SWEET DOUGH RECIPE - RECIPETIPS.COM
Rich Sweet Dough Recipe. Scald milk, stir in sugar, salt and margarine; cool to lukewarm and place into a large warm bowl. Sprinkle in yeast, stir until dissolved. Add egg and half the flour, beating until smooth. Stir in …
From recipetips.com
From recipetips.com
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RICH DOUGH - RECIPES - HOW TO COOKING TIPS - RECIPETIPS.COM
Rich Dough cooking information, facts and recipes. Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture.
From recipetips.com
From recipetips.com
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HOW TO MAKE THE BEST BRIOCHE BREAD RECIPE/RICH BREAD DOUGH ...
22/1/2022 · in this video I'm going to show you how to make the best brioche recipe. this is a very rich bread dough that uses lots of eggs and lots of delicious …
From m.youtube.com
From m.youtube.com
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10+ EASY RECIPES USING FROZEN BREAD DOUGH - THE FEATHERED ...
6/6/2021 · Pre-bake the crust Bake the bare pizza dough in the oven at 450ºF for 5 minutes. While it is baking, prepare your toppings. Once the dough is ready, take it out and preheat the oven to 500ºF. Add the sauce, …
From thefeatherednester.com
From thefeatherednester.com
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RICH DOUGH (FOR BUNS, CINNAMON ROLLS, ETC) RECIPE ...
Add in ingredients to bread bin in order of list. Select dough. When machine beeps- take out dough and shape into buns or possibly add in ingredients for …
From cookeatshare.com
From cookeatshare.com
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RICH DOUGH BREAD - COOKEATSHARE
Rich dough bread. Recipes / Rich dough bread (1000+) Artichoke Garlic Bread. 1893 views. Artichoke Garlic Bread, ingredients: 1 loaf of French or possibly Sour Dough Bread, 6 x. Baked Eggplant With Asiago, Tomato And Basil. 2164 views. 2 ounce prosciutto (optional), 2 x 1-ounce slices Italian sour dough …
From cookeatshare.com
From cookeatshare.com
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HOW TO MAKE THE BEST BRIOCHE BREAD RECIPE/RICH …
22/1/2022 · in this video I'm going to show you how to make the best brioche recipe. this is a very rich bread dough …
From m.youtube.com
From m.youtube.com
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RICH DOUGH - RECIPES - HOW TO COOKING TIPS - RECIPETIPS.COM
Rich Dough cooking information, facts and recipes. Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is …
From recipetips.com
From recipetips.com
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MASTER SWEET DOUGH - FLY-LOCAL
Punch dough down. Remove dough to lightly floured surface; divide in half or leave whole, depending on selected preparation. LEMON NUT TWISTS (use 1/2 of dough): Combine 1/2 cup toasted slivered almonds, 1/3 cup firmly packed brown sugar, and 1 tablespoon grated lemon peel in a small bowl; reserve. Roll dough …
From fleischmannsyeast.com
From fleischmannsyeast.com
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MASTER SWEET DOUGH RECIPE FOR YEAST BREADS - BAKER BETTIE
13/7/2020 · Sweet Dough Master Recipe Overview. Skill Level: Intermediate | Techniques Used: Modified Straight Dough Method for Yeast Bread. This is a master recipe for sweet yeast dough that can be used for a variety of applications. This dough …
From bakerbettie.com
From bakerbettie.com
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VALENTINE'S DAY PLAY DOUGH (3 SCENTED RECIPES) - THE ...
18/1/2022 · Directions: Add all ingredients (except food coloring) to a microwave safe mixing bowl. Stir well to combine. Add 2-3 drops of food coloring and stir until the dough …
From thesoccermomblog.com
From thesoccermomblog.com
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WHAT IS AN EXAMPLE OF RICH DOUGH RECIPES - YAHOO SEARCH ...
Dec 29, 2021 · Rich Dough Bread Recipes. 70,550 suggested recipes. Milk Bread Dough (Bread Machine Recipe) L'Antro dell'Alchimista. vegetable oil, dry yeast, all purpose flour, whole milk, salt and 2 more. Basic Egg Pasta Dough …
From search.yahoo.com
From search.yahoo.com
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