All-purpose Sweet Dough Peter Reinhart

Anna, thanks!
I only worry about what I will do without a bread machine (I don’t have one) I hope the quality will not suffer from this ...

Elena, so dough for flatbread and pizza is the so-called "dough without kneading". For its preparation, no kneaders and bread makers are needed, only a spoon and a mixing container. Measure the ingredients, mix them so that everything is simply combined into one mass, keep the dough for 2 hours at room temperature, and then put it in the refrigerator for ripening. You follow the link that I have in the post, I wrote everything in detail there.

Well, that's my first experience baked in Travolka! I am very pleased! Thank you for the wonderful forum where you can find answers to all your questions and get some advice!

Anya, I thank you for the simple, tasty and light dough. I often bake from it, the main thing is great, the main thing is not to spare time for proofing. Fried and baked pies, 55g pie. fried well, very tasty

[Kirks]

Kirks, Natasha, oh, what wonderful pies-pies! How nice it is to admire them!
Thank you for such a delicious and beautiful treat !!!

[Anise]

AniseThanks for the dough recipe. It turned out to be a roll. Here's one. And I didn't have time to take pictures of yesterday's buns.

[Fantik]

Fantik, Anastasia, what wonderful rolls, and even with poppy seeds! Handsome men!
Thank you for your feedback!
It is very pleasant that you are interested in the recipe.

Anya !! Hi!!
Today we have apple pies and buns for the little one for breakfast. Thank you very much for your favorite dough




It's a pity that the rain and the dark are so beautiful they really are

[Galina S]

Galina S, and these photos show that they are very beautiful and delicious

[Anya]

Anya, I often bake pies on this dough

[Anise]

I often bake pies on this dough

And in general, now I bake everything on this dough (and pies, and pizza, and flat cakes ...), only I change the amount of salt and sugar a little. Great recipe and wonderful dough. Anise, Anya, thank you! 🌷

[Check mark]

Anya !! Hi!!
Today we have apple pies and buns for breakfast ...

Check mark, dear, good afternoon!
What a delicious, appetizing and sooo beautiful breakfast!
Thank you very much! It's so nice, you make me happy with your wonderful pastries all the time!
Albina, Biryusa (Olya), girls, I am very glad that you are using the recipe! Thanks for the feedback!

[Anise]

Anise, and I, and I use! )))) Today I baked a large pie with marmalade, open, filled with liquid shortcrust-curd dough on top. She came up with it herself. Delicious. The yeast blank with sides was first baked until it rises and a pale crust. Then I laid out my sliced ​​layer of blackthorn marmalade and curd filling ...
But since after buying a stone I am at war with my oven, there will be no pictures of yummy food. )))) Today I went too far with the temperature ...
The dough has long been in the bookmarks. I will definitely bake some more.

[Fantik]

Fantik, Nastenka, what a delicious pie it must have turned out !!! So appetizing you (can I use "you"?) Wrote about him! It's very nice that you are using the recipe!

I wish you to quickly "make friends" the stone with the oven!
If anything, 180-200 degrees is enough for this dough for baking.

[Anise]

Anise, Anya, of course, you can on "you"! Yes, I thought that for baking you need lower than for bread. But overheated the oven. I have gas without a thermometer. I will buy a thermometer, it will get easier. I will definitely bake something else! So you want buns. But it was necessary to attach marmalade ...)

Anya !! thank you immense !!!



impossibly soft inside



thank you

[Check mark]

Check mark, dear, how beautiful, gentle! It's just a miracle how good it is! Such a delight to look at your pastries! Thank you very much for sharing, I am sooo pleased!

Anise! thanks for the recipe for an incomparable dough. Yesterday I baked pies with cabbage, my grandson ate and ordered with potatoes. baked today. dough, like fluff, soft, fluffy. and working with the dough is a pleasure, I kneaded it in the evening, and the next day, do it whenever you want.

[Turin]

Turin, hello and welcome!
Thank you for your feedback! I am very pleased that I liked the recipe. Indeed, it is convenient in all respects and tasty dough, although its composition is very simple. Good luck and delicious pastries!

thank you very much.

[Anise]

Anise, Anya, my sister asks for a recipe for such a dough, can eat here where everything is measured in glasses (she does not have scales)
I praise the recipe, but I don’t know how to share it.
My sister's pastries are all delicious.

[Anatolyevna, Antonina,]

Anatolyevna, Antonina, please, here is the recipe in cups / spoons, just a little more than in the first post of the topic

Wheat flour for general use - 6 ¼ cup (this is 794, to be exact)
Salt - 2 tsp
Sugar - 6 tbsp. l.
Dry yeast (you can Saf-moment) - 5 tsp.
Water or milk (warm) - 2 cups + 2 tbsp. l.
Vegetable oil or softened butter - ½ cup (113 g)
Zest of half a lemon (optional)

P.S. The amount of yeast can be reduced, there are no eggs in this dough and it is not overloaded with fats, so I usually put less yeast, and you see, of course, for yourself. You can also cook with fresh yeast.

I liked the bread very much ... Thank you!

Anise, another thank you dough is lovely with a minimum of labor

[Anya]

Anya, just a wonderful dough !!! Really versatile and easy to use! Thank you!

I love this kind of rolls. simple and tasty, and most importantly not expensive and within the power of every hostess)

[Anise]

Anise, I also want to express my deep gratitude for the recipe! Today turned out to be a long-awaited day off and my husband wanted to treat him to pastries. Found a recipe, made a dough from the series "and that's another story." The dough is incomparable !!! It was a discovery for me that you can grease your hands and the surface of the table with oil (live and learn). And now I want to make the dough according to the recipe and I have a question: how long will it take to pull the dough out of HP? In my mulechka the mode is "dough" and it lasts 1.20. And the buns that are so beautiful in the oven are just a sight for sore eyes!

[Anise]

Anise, Anechka, how well that was suggested! I'll tell you everything, I'll pass it on! I am very grateful!

here is the recipe in cups / spoons,

[gawala]

So many beautiful pastries and reviews! Girls, dear, thank you all, it is very nice that you like the recipe!

gawala, Galina, what a beautiful nice bread, and his crumb is so airy! Thanks for the bread, Checkmark!

Kirks, Natasha, glorious buns, ruddy, how wonderful they are! With some filling? Although they are simply delicious without anything. Thank you, Natasha!

Merri, Innushka, girls, thanks for the feedback!

[aunt bad weather, Svetlana]

... the question arose: how long will it take to pull the dough out of hp? In my mulechka the mode is "dough" and it lasts 1.20. ...

aunt bad weather, Svetlana, Welcome!
The dough only needs to be kneaded, so when the main kneading in the program is over, forcibly turn off the bread maker, take out the dough, transfer it to a storage container and put it in the refrigerator. For example, in my bread maker the "yeast dough" program is as follows: 5 minutes - preliminary kneading, 5 minutes - rest, 20 minutes - main batch, then there is a proofing for 1 hour. It turns out that I take out the dough half an hour after the start of the program, I don’t provoke, the dough will "rest" and ripen in the refrigerator. You should have something similar too.
If possible, bring here the buns that you bake, we will admire together!

Thanks for the bread

Thank you, Anya! The bread really tastes different from ordinary bread made with dough. I just compared today. There was a remnant of sponge bread (I always make bread lean, flour-water, vegetable oil, salt, sugar, dry yeast) ... The taste is very different.Regular bread does not have a pronounced taste and aroma, as made according to your recipe.
Well, there are practically zero body movements ... You don't have to sit at home all day and watch the dough.
thanks again!

We made cheesecakes on this test (for the first time):

🔗

I liked the dough very much!
I put another portion at once.
Anya, thank you very much for the recipe!

[mylik.sv]

mylik.sv, Helen, the cheesecakes are good!
One to one beauties! Thank you for the delicious treat!
I did the right thing by putting another portion of the dough
I have it in my favorites, I adore both cooking it, and baking with it!

what a beauty at all ..... and here I am with the molding of buns, buns, bagels, well, I’m not on friendly terms in any way .... can someone send somewhere on a link? I will learn with pleasure and great gratitude!

[Natalia]

Natalia, here, there is Temka https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1040.0

Anya !!! Hi!! how long have I not carried reports to you, but bake
today there should have been cheesecakes and buns, but at the last moment some people insistently began to demand pizza, of course that other pizza dough is better, but this is not bad either.




thank you

[Anya]

Anya, I also baked buns and cheesecakes from this dough today. Just today I discovered that this dough should be done at night. And I have baked it many times already, but always on the same day, letting it distance.

[Galina S]

Anya !!! Hi!! how long have I not carried reports to you, but I bake ...

Galina S, Galya, dear, and I missed your spiritual buns! Thank you for them! Very beautiful! And the pizza is so delicious!

Anya, I also baked buns and cheesecakes from this dough today. Just today I discovered that this dough should be done at night. And I have baked it many times already, but always on the same day, letting it distance.

Albinochka, and you can also do this, do not put the dough in the refrigerator, but give it a full proofing and then bake. It's just that after resting in the refrigerator, it tastes much better (and the author recommends this). Due to the low temperature, the processes of maturation of the dough are slow, gradual and thorough, therefore.
But if there is some rush, then it is quite possible to allow the dough to knead, distance and cook from it right away.
The undoubted convenience of storing the dough in the refrigerator - you can bake it at any time for 4 days! There is time - we cook, no - it cools down there for itself

[Anya]

Anya, I'll bake tomorrow. I have not yet figured out exactly what it will be, most likely frozen pies with berries, or maybe buns. All night ahead, I'll decide until morning!

This time we have pies with apples (Thanks to Chuchelka, her filling) made from this wonderful dough:

🔗

Very tasty! The dough is the most tender!
Anya, thank you very much for the recipe!

[mylik.sv]

mylik.sv, Helen, these are my favorite pies - with apple filling !!! Now I will treat myself virtually, with your permission. Thank you, everything is so beautiful and tasty!

... I'll bake tomorrow. I have not yet figured out exactly what it will be, ... I'll decide until morning!

Merri, Ira, what did you decide to bake? How did it happen?

these are my favorite pies - with apple filling !!!

Anya, help yourself, dear!
Today for the first time I got such big ones! Usually I bake small ones, and this, from the generosity of my soul, probably, I stuck such puffs. But delicious, super!

As an option for portioned buns (I have them with apple jam)

Such beautiful buns! And the filling is so exemplary packed in dough!
I can't do that. Maybe teach?

Do not tell me how much sugar can be reduced? I usually bake both sweet and non-sweet straight from unsweetened dough?

And the filling is so exemplary packed in dough!
I can't do that. Maybe teach?

I have a very cool apple jam ... We sell sugar already with pectin, so the jam turns out to be cool. It is very easy to cut it. maybe that's why we get such a filling. It doesn't come out of the pies at all.
And to pack .. yes there are no secrets. I weigh each piece of dough to be the same weight. I roll it into a circle, the thickness I need ...I put the same amount of jam in the middle and pinch it with a "boat". I turn it over, correct it to the normal look of the pie and put it either in a silicone mold or on a baking sheet ...
The dough is very wonderful. it's a pleasure to work with him ..

[Svetlana]

Do not tell me how much sugar can be reduced?

Svetlana, I would not say that the dough is very sweet. Maybe fats "absorb" most of the sugar.

[gawala]

As an option for portioned buns (I have them with apple jam)

gawala, Galina, what pretty buns! The beauty is simple! It's soooo delicious with apple jam too!
Thank you for the interesting baking option, we haven't had anything like this here yet, in my opinion!

Do not tell me how much sugar can be reduced? I usually bake both sweet and non-sweet straight from unsweetened dough?

It seems to me that if you want to reduce sugar, then focus on your own taste: how much do you usually put so that the dough is not sweet?
I will add that this dough turns out to be sweetish in taste, but not sweet. And it is quite suitable for savory pastries in its original version. IMHO.

[Anya]

Anya, thanks for the answer, I will try to do this, and you can also ask a question, but can you make this dough on whey?

[about]

Can you make this dough on whey?

Sure you may. Or dilute it in half with water or milk. And sugar in this case, probably, should not be reduced, because the whey is acidic. Sugar is also needed to feed the yeast when the dough ripens. Therefore, the dough is not so sweet, baboutMost of the sugar is eaten by the yeast.

If milk is added to the dough, then the baked goods turn out to be more ruddy than from the dough in water.