1. Mix warm water, sugar, and yeast; rest 5–10 min until foamy.
2. Add flour and salt; mix until shaggy.
3. Add butter/oil; knead 8–10 min until smooth and elastic.
4. Cover and rise 1–1.5 hours until doubled.
5. Shape into loaf or rolls; rest 30–45 min.
6. Bake at 375°F for 25–30 min until golden.
2. Pasta Dough
1. Mound flour on a board; make a deep well.
2. Add eggs, oil, and salt to the center.
3. Whisk with a fork, pulling in flour gradually.
4. Knead 8–10 min until smooth and tight.
5. Wrap and rest 30–45 min.
6. Roll thin (1–2 mm) and cut into desired shapes.
7. Cook in salted boiling water 2–4 min.
3. Pizza Dough
1. Stir water, sugar, and yeast; rest 5 min.
2. Add flour and salt; mix until combined.
3. Add oil; knead 5–7 min until smooth.
4. Cover and rise 1–2 hours (or cold‑ferment 12–48 hours for flavor).
5. Divide, shape into balls, rest 20–30 min.
6. Stretch gently; top and bake at the highest oven temp (475–550°F) 8–12 min.
4. Pie Dough
• 1 cup cold butter, cubed
1. Mix flour, sugar, and salt.
2. Cut in cold butter until pea‑sized.
3. Add ice water 1 tsp at a time until dough just comes together.
4. Press into a disk; wrap and chill 1 hour.
5. Roll out on a floured surface; fit into pie plate.
6. Chill 20 min before baking.
7. Bake according to pie type (bake 375°F for 20–25 min).
5. Bagel Dough
• ½ tsp baking powder (optional for softness)
1. Mix warm water and yeast; rest 5 min.
2. Add flour, sugar, salt, and baking powder; knead 8–10 min until stiff and smooth.
3. Rise 1 hour until slightly puffy.
4. Divide into 6–8 pieces; shape into rings.
5. Boil 30–45 sec per side in water with 1 tbsp sugar.
6. Bake at 425°F for 18–22 min.
6. Cinnamon Roll Dough
• 4 cups flour
• 1 ¼ cups warm water
• 2 tbsp sugar
• ½ tsp salt
• 2 tbsp butter or oil
• 2 tsp yeast
Instructions
1. Mix warm water, sugar, and yeast; rest 5–10 min until foamy.
2. Add flour and salt; mix until shaggy.
3. Add butter/oil; knead 8–10 min until smooth and elastic.
4. Cover and rise 1-1.5 hours until doubled in size.
5. Punch down dough and shape as desired for various baked goods.
Prep time: 15 minutes
Cook time: Varies based on final product
Total time: Approximately 2 hours (including rising time)
Equipment
• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough whisk
• Clean kitchen towel or plastic wrap
• Kneading surface (counter or large board)
• Oven (for baking final products)
Tips
• Water should be warm (not hot) to activate yeast properly – around 110°F (43°C)
• Don’t overknead or the bread may become tough
• If the dough is too sticky, add flour 1 tablespoon at a time
• If too dry, add water 1 tablespoon at a time
• For better flavor, let the dough rise in the refrigerator overnight (slow fermentation)
Variations]
Next page
