GOOD FOR ALMOST ANYTHING DOUGH-(REALLY!!!) Recipe
THIS REALLY IS GOOD FOR ALMOST ANYTHING FROM LOAF TO FILLO TYPE PASTRIES TO PIZZA TO BREAKFAST ROLLS OR STUFFED PASTRIES THIS RECEPIE IS A WINNER I DIDNT MASTER IT RIGHT AWAY BUT IT IS WORTH THE TRY AND THE WAIT. MEASUREMENTS ARE APPROX SO USE YOUR EYE AND COMMON SENSE GIVE OR TAKE A LITTLE OK? I TRIED MY BEST HOPE IT WORKS FOR YOU! I LEARNED THIS FROM ATURKISH FRIEND WHO LEARNED THIS FROM HER AUNT IN TURKEY THANKS DUYGU. LUV YA.
Ingredients
- 4 CUPS WARM MILK
- 4 CUPS WARM WATER
- 1.5 - 2 CUPS CORNOIL
- 1/2 STICK (MELTED) UNSALTED BUTTER
- 3 TSP SALT
- 2 TSP YEAST
- 7-9 CUPS OF ALL PURPOSE FLOUR
Directions
- TAKES TIME BUT WORTH THE WAIT IF DONE RIGHT!
- POUR THE WARM MILK AND WATER INTO A LARGE MIXING BOWL ALONG WITH 1/2 OF THE CORN OIL, MELTED BUTTER AND SALT.
- WHISK QUICKLY TO ENSURE SALT DISOLVEMENT.
- SIFT FLOUR GRADUALLY MAKING A MOUND.
- WITH FINGER MAKE A HOLE FOR THE YEAST; THIS IS TO ENSURE THAT THE YEAST DOES NOT COME IN CONTACT WITH THE SALT OR IT WILL NOT ELEVATE (GROW) PROPERLY.
- MIX BY HAND EVERYTHING TOGETHER UNTIL THE MIXTURE HAS A LITTLE/ MINIMAL STICK TO IT.
- NOW POUR THE REST OF THE OIL ON THE DOUGH MIXTURE AND KNEAD AND FOLD ALTERNATING. (YES LOOKS TO GREASY AND FEELS FUNNY BUT DON'T WORRY IT WILL BE GREAT.
- DO THIS UNTIL IT HAS NO STICK AND OIL IS ALMOST FULLY ABSORBED.
- PAT DOUGH TO ROUND IT OUT.
- COVER AND SET ASIDE FOR RISING. (APPROX 35-45MIN).
- KEEP IN MIND THAT THE TIMES AND MEASUREMENTS ARE ESTIMATED IT WILL ALWAYS VARY DEPENDING ON THE USAGE,OVEN AND BRAND OF THE ITEMS BEING USED.
- *****KEEP IN MIND THIS IS A UNIVERSAL DOUGH THAT I USE FOR PIZZA, WARM BREAD, STUFFED PASTRIES, IT IS WONDERFUL AND CAN BE USED FOR ALMOST ANYTHING.
- BAKE ACCORDING TO RECEPIE DESIRED.
- FOR EXAMPLE EVERYDAY BREAD/LOAF 400F UNTIL LIGHT GOLDEN BROWN (ABOUT 35MIN ) THEN LOWER TO 350F FOR ANOTHER( 25 MIN ) OR UNTIL MEDIUM GOLDEN BROWN.
- RENDERS ENOUGH FOR FOUR MEDIUM LOAVES.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 737g | |
| Recipe makes 4 servings | |
| Calories 1062 | |
| Calories from Fat 93 | 9% |
| Total Fat 10.47g | 13% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 1857mg | 77% |
| Potassium 657mg | 19% |
| Total Carbs 202.57g | 54% |
| Dietary Fiber 7.2g | 24% |
| Sugars 13.51g | 9% |
| Protein 34.45g | 55% |
