The perfect bread dough recipe

This recipe was brought to my attention by a fellow bread lover friend. It makes a lot of dough, but the good thing is you can keep it in the refrigerator for up to 2 weeks. All you have to do is pull some out, form it into whatever shape you like (baguettes, rolls, pizza dough etc) and let it sit on your counter for 2 hours (at least) before baking. While you are waiting you can crank up that stove to 450 degrees. I use a baking stone.
These rolls took 27 minutes @ 450.

3 cups lukewarm water
1-tablespoon instant yeast
1-tablespoon salt
6-1/2 cups all purpose flour (2lbs)
Mix all ingredients and let rise for 2 hours. After that, just place the container in the fridge for future use.

Recipe cut in half
1 1/2 cups water
1 1/2 teaspoons yeast
1 1/2 teaspoons salt
3 1/4 cups flour

Rising for 2 hours

Resting for 1 hour before popping into the oven

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9 Responses to The perfect bread dough recipe

  1. Ingrid says:

    OMG they look awesome. Are they as light and fluffy as they look? I will have to try this now. Thanks for trying it out for me. How much of the dough did you use?

  2. …and crunchy! It makes a lot of dough Ingrid and it’s still rising a bit in the fridge. I’m thinking pizza soon. I love the idea of having the dough on hand when I need it. 🙂

  3. hariette says:

    dumb question… what are the sizes of these that you made? timing for the size is what I’m looking for… these look wonderful.

  4. Hariette, I made these about 2-1/2 inches across the top (dinner roll size.) When I put them into the oven they really had some spring to them. I slit them across the top before putting them into the oven and you can see from the picture how much the opened up.

  5. Ingrid says:

    Carol, your dough looks a little more together then mine, you think I can add a little flour to the rest of the dough in the fridge?

    • I’m sure you can Ingrid. Mine was too dry and I added a few drops of water on top while rising. Dough is always best on the wet side though. You know the consistency you need to get. 😉

      • Ingrid says:

        Thanks Carol, I did add some flour. We will see how it goes from here. BTW, thanks for posting the weight of the flour.

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