Basic Bread Dough
|Cake yeast||1 Tablespoon|
|Sugar||1 1⁄2 Tablespoon|
|Lukewarm water||425 Milliliter (1 3/4 Cup)|
|Flour||6 Cup (96 tbs)|
Mash the yeast with the pinch of sugar and 2 tablespoons of the water in a small bowl until smooth.
Set aside in a warm, draft-free place for 15 minutes or until the mixture is puffed up and frothy.
Sift the flour and salt into a mixing bowl and work in the butter.
Stir in the sugar and make a well in the center.
Pour in the yeast mixture and the remaining water and mix to a dough.
When the dough comes away from the sides of the bowl, turn it out onto a floured surface and knead for 10 minutes, or until it is smooth and elastic.
Put the dough into a lightly oiled bowl and cover with a damp cloth.
Set aside in a warm, draft-free place for 1 to 1 1/2 hours or until doubled in bulk.
Turn the dough out of the bowl and knead it for about 3 Let the yeast mixture rise.
Knead the dough for 10 minutes minutes.
Either shape the dough and put it on a greased baking sheet or put it into a greased loaf pan.
Set aside in a warm place for at least 30 minutes or Pour it into the flour mixture.
Let the dough double in bulk.
Cut a circle out of a very thick piece of bread with a round biscuit cutter.
To make large bread cases, cut the crust off a large oblong loaf and slice in half until it has doubled in bulk or risen to the top of the pan.
The dough can now be baked for instructions on baking bread.