February 10, 2014

Twenty Minute Bread Dough

At one time I would use a can of refrigerated/canned dough at least once a month.  Let's face it; it doesn't get much easier than opening the can and spreading the dough to help make a quick meal.  And bread of any type does take a bit of time, but this is a QUICK bread dough that is a great option when using bread dough as part of a meal.  This recipe provided me with the basics for creating a quick bread dough that can be used for meals.  I have never tried to make actual bread or quick yeast rolls from this recipe since I already have great recipes for those.  Consider this a substitute for refrigerator pizza dough or bread dough.



Quick Bread Dough
1 tablespoon yeast (instant or active dry)
1 tablespoon sugar
2 tablespoons extra virgin olive oil
1 cup warm water
1 teaspoon salt
2 1/2-3 cups flour (can substitute 1+ cup white whole wheat flour)

1. Combine yeast, sugar, oil, and water in a large bowl. Proof the yeast if using active dry yeast. 
2. Mix the salt and 2 1/2 cups flour in a different bowl.
3. Once the yeast mixture is ready (no need to proof with instant yeast), combine wet mixture with flour mixture.  Add the extra 1/2 cup flour if dough is sticky.  Knead (by hand or by mixer) for about 6-7 minutes.  
4. Cover and let rise for about ten minutes.
5. Use in your favorite recipe.

I use this in bacon cheeseburger roll-up and ham and cheese roll-ups.  I've also used this to make my own ham and cheese pockets and calzones.  (I intend to share the hot pocket recipe in the next week or so.)  The photo above is from when I made the ham and cheese pockets.

~ Annette {This Simple Mom}
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10 comments:

  1. This looks pretty easy, I wonder if it would work for monkey bread... hmm may have to try that. :)

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    1. Most definitely, Meredith! My recipe for monkey bread uses the refrigerator biscuits, but this would definitely work in place of them. :)

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  2. This is very similar to my pizza crust. I will have to try it for bread.

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    1. My pizza crust is similar, too, Tara. :)

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  3. I'm not very good with yeast, so I have what is probably a no-brainer question: By "proof" the yeast, do you mean let it sit until bubbly? I don't think I've ever used instant yeast. Thanks for this!

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    1. Yes, Nicole. When you use Dry Active yeast you have to proof it with the water and sugar to make it bubbly. Instant yeast just gets mixed right away! :)

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  4. Oh this is GREAT! Sometimes I don't think ahead well enough but NEED bread and end up making biscuits or something even though I really want bread! So I'll be marking this. I like the idea of making your own hot pockets. Do you have a post about that (or can you write one up) to explain how YOU do it?

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  5. My hot pocket how-to will be soon! Though, really it's not an exact recipe. :)

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  6. I only use the canned biscuits for monkey bread and donuts right now, but this is great! I'm definitely giving that a try. It sounds like we'll be using it for hot pockets soon, too. :)

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  7. Thank you. I am looking forward to trying this!

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