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Recipe includes some suggested fillings.
Self Rising flour is a specialty of Southern baking but it's certainly nationally available and a flour homemakers used since the 50's or so (would have to check on that!). It conveniently contains salt and baking powder so a home baker could use it without adding additional salt or baking powder in a recipe. The thing is, some recipes also need baking soda which one would still have to add separately (in an acidic recipe, such as a cocoa based chocolate cake, figure on 1/2 teaspoon baking soda per cup of flour in the recipe). Self rising flour keeps a few months (and then the baking powder starts to lose its oomph).
This is ideal for homemade strudels, hors d’oeuvres, potato knishes, quiche, pies or tarts. It freezes like a dream and you can made a few batches in a food processor in minutes. It is a crisp, tender, buttery dough that is a bit like puff pastry but low tech. You can use yogurt to replace the sour cream but do not use low-fat sour cream (too watery). ONe of my all-time favorites doughs. Oh! Did I tell you it makes sublime rugulah?
A variation on the traditional "pate brisee". You can use all butter (I prefer it) or shortening - if you want a flakier pastry dough - that shortening helps provide - but the taste and browning is better with all butter.
Melt in your mouth.
Spelt is one of those highly nutritious ancient wheats. People with gluten sensitivity sometimes find it easier to digest but for anyone seeking added food value in their favourite bagel, this is a perfect recipe. These are crusty, chewy, moist and full of flavour, and heart-healthy affairs. There is just enough whole-wheat and spelt to be extra-healthy and enough unbleached white bread flour to ensure the bagels are not dry. A little ground flaxseed is on the inside and flaxseed and sesame seeds coat the outside. Easy to make, these bagels also freeze well and bread machines do a super job making the dough. I make dough batches, (having the bread machine mix a batch whilst I am simmering and baking the first batch of bagel dough). Health food stores sell malt powder or you can use some malt syrup (health food stores or beer-brewing stores should stock it). By the way, if you can find it, the newer White Spelt flour makes sublime bagels.
The skinny on basic pie dough techniques.
This is a classic pastry used by the professionals. Use it for any filling or presentation.
This is what I think of when I think of caterer or bakery style rugulah. Crisp and tasty, not too rich, not too dry. Takes well to any filling.
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Say Bis. Say….bravissimo. They call it “OO” Flour, from Italy but it makes a ‘10’ of a pizza dough. This flour is available in gourmet stores online (or email us at BB) and makes the most supple, sumptuous, rustic, gourmet pizza dough ever. Crushed plum tomatoes, garlic and fresh herbs, fresh mozzarella slices and you are smokin’. If you outta OO flour, make it with all-purpose (while you scout out a source of supply). More to come with “OO” Flour recipes as we get to know our friends at http://www.molinipizzuti.it/public_html/index.html. In the BetterBaking.com Test Kitchen, we never serve this on plates – the tables are covered with parchment paper, pizza cutting wheels, hot sauce and fresh herbs and cheese are laid out and it is each paesan for himself. Fresh yeast takes this up a notch - make that - four notches. Makes great pizza on the grill pizza dough, for tips see Pizza on the Grill Techniques and Tips