Master Bread Dough Recipe

From the book Artisan Bread in Five Minutes a Day
Taught by Becca Greaves at Enrichment Activity

3 Cups Lukewarm Water
1 ½ Tbsp Yeast (active dry or instant is fine)
1 ½ Tbsp. Kosher Salt (or 1 Tbsp. table salt)
6 ½ Cups of unsifted, unbleached, All Purpose White Flour
Cornmeal for pizza peel.

Follows the directions for Olive Bread except let the loaf rest for 10 min omit the cornstarch wash and dust with flour before slashing: bake about 30min. (watch a demonstration by the book authors at www.youtube.com. Search for Artisan Bread in Five Minutes a Day and choose the video that is 4.05 min).

You can also bake it in a loaf pan (nonstick only). Fill a lightly greased pan just over half full, let rise for 1 hr 10 min, dust with flour and slash the top, then bake at 450 for 35 minutes or until brown.

VARIATIONS:

Olive Oil Dough Substitute: ¼ Cup Water for ¼ Cup Olive Oil (Last 12 days)

Light Whole-Wheat Substitute: 1 Cup All Purpose Flour for 1 Cup Whole Wheat Flour (last 14 days

European Peasant Bread: Substitue 1 Cup All Purpose flour for ½ cup Whole Wheat Flour & ½ C Rye Flour (Last 14 days)

Deli-Style Rye Substitute: Cup all Purpose Flour for 1 Cup Rye Flour and 1 ½ Tbsp. caraway seeds

Bran Enriched White bread Substitute; ¾ Cup All Purpose Flour for ¾ Cup Wheat Bran (last 14 days)

Portuguese Corn Bread: Substitute 1 ½ cup All Purpose Flour for 1 ½ cup cornmeal (Last 10 days)

Oat Flour Bread: Substitute 1 Cup All Purpose Flour for 1 Cup Oak Flour (last 10 day)


MIX INS:

Can add when first mixing the dough or right before shaping: Amount is per full recipe. Let rest 1 hour before baking)

1 tsp. dried thyme and ½ tsp dried rosemary
2 Cup. Chopped Olives
1 Cup Cheddar Cheese
1 Cup Mashed potato and 2 Tbsp Roasted Garlic
2 Cups cooked spinach, 2/3 C feta Cheese and 1 ½ Tbsp. Sugar

MAKING PIZZA (OR CALZONE):

(You can use the Master Recipe dough from European Peasant, Olive Oil or Light whole Wheat). Dust the top of the container of dough with flour. Grab an orange-sized amount of dough. Add more flour to your dough ball an shape it into a round ball. Roll out the dough ball on a floured surface until it is about ¼ “ thick. You may want to use your hands to help stretch it out too, or let it rest halfway through, then roll it out some more.

Pizza Stone Method
Place the pizza stone in oven on the middle rack. Preheat the oven to its hottest temp (500 or 550) for 20 min. Place the rolled-out dough onto a cornmeal covered pizza peel. Add toppings. Slide the pizza directly onto the pizza stone. Bake approximately 10 min (more or less depending on pizza thickness).

Pizza Pan or cookie sheet Method
Preheat oven to 450. Place the rolled out dough onto a pizza pan or greased cookie sheet. Add Toppings. Bake for appprox. 15 min (more or less depending on pizza thickness).