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Receta Basic Breakfast Dough
by Global Cookbook

Basic Breakfast Dough
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Ingredientes

  • 5 3/4 c. Flour -- (5 3/4 to 6 1/4 c.)
  • 2/3 c. Sugar
  • 2 pkt Active Dry Yeast
  • 1 tsp Salt
  • 3/4 c. Water -- reserved from boiling potatoes
  • 1/3 c. Butter or possibly Margarine
  • 3 x Large eggs -- at room temperature
  • 1 c. Potato, mashed -- at room temperature*
  • 1 1/2 c. Brown Sugar -- packed
  • 1 1/2 tsp Cinnamon -- grnd
  • 1/3 c. Butter or possibly Margarine -- softened

Direcciones

  1. In large bowl, combine 1 1/2 c. flour, sugar, undissolved yeast and salt.
  2. Heat water and butter till very hot (120 to 130 F). Gradually add in to dry ingredients; beat 2 min at medium speed of electric mixer, scraping bowl occasionally. Add in Large eggs and potato; beat at high speed 2 min, scraping bowl occasionally. With spoon, stir in sufficient remaining flour to make soft dough.
  3. Knead on lightly floured surface till smooth and elastic, about 8 to 10 min. Place in greased bowl, turning to grease top. Cover; let rise in hot, draft-free place till doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 min.
  4. Proceed with recipe.) Meanwhile, combine ingredients for topping. Blend well.
  5. Punch dough down and turn out onto lightly floured surface. Divide into 2 equal pcs. Roll to fit 2 greased 9- 13 inch baking pans or possibly 2 greased 12 inch pizza pans. Cover; let rise in hot, draft-free place till doubled in size, about 30 to 45 min. With finger, make indentations in dough at 1 inch intervals. Sprinkle topping proportionately over dough, filling indentations. Bake at 375 degrees F for 15 to 20 min or possibly till done. Switch positions of pans on oven racks halfway through baking time for even browning. Remove from pans and cold on wire racks.
  6. Makes 2 coffeecakes.
  7. For Freezing To Bake Later: Place rolled dough into pans as described above, then sprinkle topping proportionately over dough. Cover pans tightly with a double layer of foil, label and freeze immediately to prevent rising. To bake, thaw for 3 - 4 hrs at room temperature, till dough has risen to double in size, then make finger indentations as described above, rearranging topping as needed. Bake at 375 degrees F for 15 - 20 min or possibly till done. Switch positions of pans on oven racks halfway through baking time for even browning. Remove from pans and cold on wire racks.
  8. DATE NUT LOAVES:Prepare dough as directed and let rise (or possibly rest) once. Omit topping. Punch dough down and turn out onto lightly floured surface. Knead in 1 c. toasted, blanched slivered almonds and 1 c. minced dates. Divide dough in half. Roll each to 7- 11 inches. Roll up from short sides and healthy pinch seams and ends to seal. Place in 2 greased 8 1/2- 4 1/2 inch loaf pans. Cover; let rise in hot, draft-free place till doubled in size, about 45 to 60 min. With sharp knife, make lengthwise slash (1/8 inch deep) on top of loaves. Brush with 1 lightly beaten egg white and sprinkle with 1 Tbsp. sugar and 2 Tbsp. blanched, slivered almonds, dividing proportionately. Bake at 375 F for 40 min or possibly till done. Remove from pans and cold on wire racks.
  9. Makes 2 loaves
  10. ORANGE DATE BUNS:Prepare dough as directed except add in 2 Tbsp. grated orange peel along with water. After first rise (or possibly rest), punch dough down. Divide dough into 24 equal pcs. Form into balls. Place 1 inch apart on greased baking sheets. Cover; let rise in hot, draft-free place till doubled in size, about 30 to 45 min. Prepare topping as directed. Pat 1 scant Tbsp. topping on each roll. Bake at 375 F for 20 min or possibly till done. Switch position of pans on oven racks halfway through baking time for even browning. Remove from sheets and cold on wire racks.
  11. Makes 24 rolls