Soft, Tender American-Style Bread Dough
Makes 1 large loaf, 4 mini loaves, 1 dozen rolls or bread sticks, or 8 naan flatbreads
- 1 cup water
- 1/2 teaspoon yeast
- 1/2 cup milk
- 2 tablespoons butter, melted
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons salt
Whisk yeast into 1/4 cup tepid water in a liquid measuring cup to dissolve; let stand until yeast begins to bubble, about 5 minutes. Add an additional 3/4 cup tepid water, bringing water level to 1 cup. Add milk (no need to heat) for a total of 1 1/2 cups of liquid; whisk in butter.
Meanwhile, pulse flour, sugar and salt in a large food processor to combine. Pour yeast mixture into flour mixture; process until it forms a soft supple ball, sprinkling in a little more flour if dough is sticky or adding a little more water if ball seems tight. Continue to process until well kneaded, 20 to 30 seconds.Turn out the dough onto a floured surface; knead into a smooth ball, incorporating enough flour to prevent dough from sticking, a couple of minutes.
Turn dough into a vegetable cooking spray-coated bowl, cover with plastic and let it rise in a cool place for 8 hours or overnight.
Gently turn dough onto a floured surface. Follow shaping and baking instructions for desired shape.
Makes 1 dozen
- 1 recipe Soft, Tender American-Style Bread Dough
- Cornmeal for baking sheet
- 1 large egg, beaten
Sprinkle a large baking sheet with cornmeal. Using a large serrated knife or dough scraper, cut dough into 12 equal pieces. Working one at time, roll each piece into a round and place on prepared baking sheet. Cover with a damp cloth and let rise until almost doubled, about 1 hour.
Ten minutes before baking, adjust oven rack to lower-middle position and heat oven to 400 degrees. Brush dough rounds with egg wash. Bake until golden brown, about 20 minutes.