Basic Bread Dough
Loaves and buns can be baked up to two weeks ahead and frozen until ready to use.
- Yield: Makes 4 loaves of tiny sandwich bread, 50 mini hamburger buns, or 50 mini lobster rolls
Source: Martha Stewart Weddings, Summer 2003
- 1 envelope (1 scant tablespoon) active dry yeast
- 2 tablespoons plus 1/2 teaspoon sugar
- 1 3/4 cups warm (110 degrees) water
- 1 large egg
- 2/3 cup plus 1 tablespoon powdered milk
- 2 1/2 teaspoons salt
- 4 1/2 to 4 3/4 cups bread flour, plus more for work surface
- 1 cup (2 sticks) unsalted butter, room temperature, cut into small pieces, plus more for pans
- Nonstick cooking spray
In small bowl, sprinkle yeast and 1/2 teaspoon sugar over 1/2 cup warm water; stir. Let stand until foamy, about 5 minutes.
In bowl of electric mixer fitted with paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt, and 1 cup flour. Beat until smooth and creamy, about 7 minutes.
Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour.
On lightly floured surface, knead dough several turns into a ball. Coat bowl with spray; add dough smooth side up. Cover dough with sprayed plastic wrap. Let stand in warm place until doubled, about 1 hour. Shape and bake per recipes above.