Dough Essentials: Savory Dough Recipe
Andy Anderson !
So, you ready… Let’s get into the kitchen.
2 largeeggs, whisked with a few drops of water
8 ozwhole fat milk
2 Tbspsugar, granulated variety
5 Tbspsweet butter, unsalted
2 1/2 tspactive dry yeast (1 package)
4 cflour, all-purpose variety, plus additional, if needed
1 1/2 tspsalt, kosher variety
1 Tbspgrapeseed or, or other non-flavored oil
How to Make Dough Essentials: Savory Dough Recipe
- What we are doing is called “proofing” the yeast. If after 10 minutes the yeast creates a foamy surface on the liquid, the yeast is good.
Congratulations, have a glass of wine, and press on. If, after 10 minutes, nothing has happened, your yeast is dead, give it a proper burial, and buy some good yeast.
FYI: I buy my yeast in bulk, and store it in the freezer until needed.
- The dough will probably still be a bit wet, so here is what you do. Every 20 seconds or so, throw in a tablespoon of flour, and let it combine. Keep doing that until the dough becomes silky, and begins climbing up the hook.
Mixing dough can be a enlightening experience. You follow the recipe to a tee, and it comes out too wet, or too dry. There are so many mitigating factors that no single dough recipe will work for all. So, I purposefully made this one a bit wet, and that allows you to slowly add more flour until it is just right.