Basic Dough

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1 ½ cups hot water

⅓ cup oil

⅓ cup honey

2 tsp. salt

1 egg (optional)

2 Tbs. Lecithin

1 tsp. gluten (optional)

4 to 4 ½ cups freshly milled flour

½ cup flax seed, ground in blender (optional)

1 Tbs. Yeast

Combine water, oil, honey, salt, and egg. Add lecithin, gluten, half of flour, and ground flax seed. Mix thoroughly. Add yeast and enough flour to make a soft dough. Knead until smooth and elastic (about 5 to 6 minutes). Let rise until double. Shape as desired and let rise again until double. For 2 - 1 lb. loaves bake at 350F for 25 to 30 minutes.

For a double recipe, knead 8 minutes. For a triple or quadruple recipe, knead 12 minutes

TO USE IN THE ZOJIRUSHI AUTOBAKERY, CLICK HERE

subheading: BASIC DOUGH YIELD CHART:

It is not necessary to have multiple bread dough recipes. Choose a basic dough recipe and use it for all yeast bread variations according to your families wants and needs. Doubling and tripling the Basic Dough recipe gives you many possibilities. For example, you may choose to make less loaves and more rolls.The following charts will help you know what the recipe will yield. The single recipe may be kneaded by hand, in a mixer, or in a 2 lb. bread machine. Double and triple recipes must be kneaded by hand or in a mixer depending on the capacity of the mixer. With the Electrolux (Magic Mill) Mixer you may even be able to Quadruple this recipe. It is not necessary to have multiple bread dough recipes. Choose a basic dough recipe and use it for all yeast bread variations according to your families wants and needs. Doubling and tripling the Basic Dough recipe gives you many possibilities. For example, you may choose to make less loaves and more rolls.The following charts will help you know what the recipe will yield. The single recipe may be kneaded by hand, in a mixer, or in a 2 lb. bread machine. Double and triple recipes must be kneaded by hand or in a mixer depending on the capacity of the mixer. With the Electrolux (Magic Mill) Mixer you may even be able to Quadruple this recipe.

subheading: Single Recipe:

1 to 2 lb. Loaf 1 Extra Large 12 inch Loaf Pans

2 - 1 lb. Loaves 2 Medium 8 inch Loaf Pans

2 - French Bread Loaves 1 Two-Channel French Bread Pan

3 - Baguette Loaves 1 Three-Channel Baguette Pan

32 - Small Dinner Rolls Cookie Sheets

16 - Sandwich Rolls Cookie Sheets

12 to 13 - Hamburger Buns Cookie Sheets

subheading: Double Recipe:

2 to 2 lb. Loaves 2 Extra Large 12 inch Loaf Pans

3 - 1 ½ lb. Loaves 3 Large 10 inch Loaf Pans

4 - 1 lb. Loaves 4 Medium 8 inch Loaf Pans

4 - French Bread Loaves 2 Two-Channel French Bread Pan

6 Baguette Loaves 2 Three-Channel Baguette Pan

64 - Small Dinner Rolls Cookie Sheets

32 - Sandwich Rolls Cookie Sheets

24 to 26 - Hamburger Buns Cookie Sheets

subheading: Triple Recipe:

3 - 2 lb. Loaves 3 Extra Large 12 inch Loaf Pans

4 - 1 ½ lb. Loaves 4 Large 10 inch Loaf Pans

6 - 1 lb. Loaves 6 Medium 8 inch Loaf Pans

6 - French Bread Loaves 3 Two-Channel French Bread Pan

9 Baguette Loaves 3 Three-Channel Baguette Pan

96 - Small Dinner Rolls Cookie Sheets

48 - Sandwich Rolls Cookie Sheets

36 to 39 - Hamburger Buns Cookie Sheets

Directions at breadbeckers.com

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