Quick yeast dough

The fastest universal dough for a large family! The fastest way to prepare the dough is a base for your creativity. You can bake anything you want from it: pies, pies or bread! It is flexible and easy to roll out. The only thing you need is 100% confidence in the performance of yeast.

UnicornSteak

Recipe author

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Composition / ingredients

servings:

Wheat flour (Or a little more, everyone has different ways)

900

Yeast

3.5

Salt

Sugar

Olive oil

Water

550

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 11 % 6 g

Carbohydrates 76 % 41 g

241 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h 50 min

Step 1:
To begin, sift the premium wheat flour into a deep bowl. It is better to sift even twice to saturate the dough with air as much as possible. This is necessary for a good rise of the dough.
Step 2:
Add dry fast-acting yeast and salt to enhance the taste of baking. Since this is a recipe for a quick test, the efficiency of yeast is not checked here, but is implied initially. Yeast is added immediately to the dough. If you have even the slightest doubt about the freshness of yeast, then it would be better to prepare a sourdough for reinsurance.
Step 3:
The last dry ingredient is granulated sugar. Despite the seemingly large amount of sugar, the dough will not be sweet. Therefore, it is also suitable for non-sweet pastries.
Step 4:
Add olive oil. It will give the dough smoothness. Olive oil can be replaced with any other liquid vegetable oil that you prefer.
Step 5:
The last step before kneading the dough is adding warm filtered water to the dry ingredients. The water temperature should be within 37-40 degrees. It feels so nice-warm, but not hot water!
Step 6:
Knead the dough and assemble it into a ball. At first it will stick strongly to your hands, but in the process of kneading it will become smooth and elastic. If you knead with your hands, it will take about 20 minutes of active work. Electric kitchen assistants will cope with the kneading much faster. Leave the dough in a warm place for an hour. I leave it in the microwave oven, in which I warmed up half a cup of ordinary water a minute ago.
Step 7:
Just don't be like me - check in advance the size of the dishes and the height of your microwave oven! There is a lot of dough, and it will fit well. Mine even went beyond the bowl and part of it stuck to the top wall :)
Step 8:
In principle, you can already start further work with the dough, but if you have another twenty minutes left, knead the dough with your hand and leave it in a warm place for this time.
Step 9:
After that, I usually start forming the selected products, proofing and baking.

This taste-neutral dough is perfect for both sweet and unsweetened pastries. It will rise well :) and it rolls out.

And it can also be packaged in packages and frozen for the future. After defrosting, the dough will retain its qualities, and the bonus will save a lot of time!

Good luck!

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Read a lot of useful information about flour and its properties in this article!