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Five Different Breads-One Fabulous Dough

Five Different Breads-One Fabulous Dough
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This dough produces the best pizza dough I've ever had. I love it. As I was looking at other recipes, I found that recipes for scones, English muffins, Navajo Tacos, Pita bread and bread sticks, all had the same ingredients and varied only slightly on measurements. So I tried the dough with all the different breads and it performed beautifully.
Servings
8-10 Servings
Servings
8-10 Servings
Five Different Breads-One Fabulous Dough
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This dough produces the best pizza dough I've ever had. I love it. As I was looking at other recipes, I found that recipes for scones, English muffins, Navajo Tacos, Pita bread and bread sticks, all had the same ingredients and varied only slightly on measurements. So I tried the dough with all the different breads and it performed beautifully.
Servings
8-10 Servings
Servings
8-10 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. In a large bowl or mixer, combine the water, salt and olive oil until well blended and salt is mostly dissolved.
  2. Add 1/2 of the flour (1 cup) and mix until blended
  3. Gently add in both the starts
  4. Continue to add flour a little at a time until dough begins to clean the sides of the bowl
  5. Knead dough for ten minutes
  6. Put in a glass or clay bowl and proof in the fridge overnight
  7. When ready to use take dough out and shape according to desire.
  8. Let proof until dough is room temperature.
  9. Cook as directed.
Recipe Notes

For Pizza:
Put pizza stone in oven and preheat oven to 500 degrees. Divide dough into three balls and roll each one onto parchment paper. Proof until room temperature, add toppings, put pizza in oven using a bakers peel. Bake for 6-8 or until cheese is bubbly and slightly toasted
For Bread Sticks:
Shape into 2 oz logs about 6-7 inches long, bake for 8-10 minutes.
Butter immediately after you take them out of the oven, sprinkle with salt and garlic powder.
For Pita Bread:
Roll a 4 oz ball about a 1/4 inch thick and bake on parchment paper directly on the center oven rack for about 7 minutes each. They should bubble into a balloon. Take them out and cover them with a kitchen towel immediately to keep them moist and pliable. Cut them in half and fill as desired.
For scones and Navajo Tacos:
Roll 3 oz dough balls 1/8 inch thick, proof until room temperature, fry in hot oil a until brown, turning as needed. Top with honey butter or Chilli and fixings.
For English Muffins:
For best results shape the night before using a circle biscuit cutter, proof in fridge like other dough.In the morning, let sit until room temperature and then cook, on an oiled skillet for 5-7 minutes each side. Or you can shape the day of, proof until room temp and then cook, with oil on a skillet for 5-7 minutes each side. Doing it the first way seems to keep the dough nice and puffy and they seem to rise a little higher and it takes less time so great for breakfast. Both turn out nice and taste amazing.

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