Fat-Free Sweet Yeast Bread Dough

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* Exported from MasterCook *

 

Fat-Free Sweet Yeast Bread Dough

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 144

Serving Size : 32 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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2 cups warm water

1 package regular baking yeast -- or 1 tablespoon

1 cup leftover mashed potatoes

(1/2 lb. russet potatoes -- cooked and mashed

OR 1 c. instant mashed potato flakes

mixed with 3/4 c. boiling water

1/2 cup wheat germ

1/4 cup soymilk powder

1/4 cup honey

1/4 cup sugar

1 tablespoon lemon juice

2 teaspoons salt

1/4 teaspoon turmeric

5 cups unbleached all-purpose flour

 

Makes 2 loaves or 32 small rolls

 

This is a great, basic dough for breads that usually call for eggs and

butter - it's light and moist and just slightly sweet. I'll give you a few

variations to make special holiday breads, but please experiment by

adapting your own favorite sweet breads to this dough.

 

To make hamburgers buns, soft savory breads, or rolls, omit the sugar and

honey, or use only 2 tablespoons honey. Use only 1/2 a packet or 1 1/2

tsp. of yeast. Omit the wheat germ and add 1 cup whole wheat

flour. Turmeric is optional. You can add herbs to this or use it for

filled breads like calzone.

 

In a large mixing bowl or the bowl of a heavy-duty mixer, combine the water

and yeast. When the yeast has dissolved, add the mashed potatoes, wheat

germ, soymilk powder, honey, sugar, lemon juice, salt, and turmeric. Mix

in the unbleached flour. Knead well for 5-10 minutes (using as little

flour as possible if kneading by hand - the dough should be soft and a bit

sticky).

 

Place the dough in an oiled bowl which will allow for doubling of the

dough. Turn it over to oil the top, and cover with plastic wrap, or place

inside of a large plastic bag (to prevent the dough from drying out). Rise

overnight or for 8-12 hours in the refrigerator (this dough handles best

when cold).

 

Several hours before serving, shape the dough into two loaves, 16 large

rolls, or 32 small rolls, according to the recipe variation you are

using. Cover and let rise in a warm place until doubled. Bake at 350F for

20-45 minutes, depending upon the size and shape of the loaves or

rolls. (Solid round or pan loaves may take as long as 45 minutes; long,

braided, or ring loaves about 30 minutes; small rolls 20 minutes.) Cool on

racks and decorate as directed in the variation recipe.

 

Per small roll: Calories: 91, Protein: 3 gm, Fat: 0 gm, Carbohydrates: 18 gm.

 

Challah (Jewish Sabbath Bread): Divide the risen Sweet Yeast Bread Dough

equally in half. Shape into two braided loaves. Just before baking, brush

with Starch Glaze (see separate recipe) and sprinkle with sesame or poppy

seeds. Bake as for loaves in the basic recipe. Makes 2 loaves

 

Spiral Challah with Raisins: Add 1 cup golden or sultana raisins to the

Sweet Yeast Bread Dough. Divide the risen dough in half, and roll each

half on a floured surface to make about a 30-long " rope. " On a nonstick or

lightly oiled baking sheet; form each rope into a spiral, tucking the end

of the rope underneath. Bake as directed, brushing the loaves with soymilk

before placing in the oven.

 

Il Polio (Italian-Jewish Yom Kippur Bread): Add to the Sweet Yeast Bread

Dough: 2 T. whole anise seeds, 2 tsp. vanilla, and 1 tsp. of grated lemon

zest or lemon extract. Shape the risen dough into 2 oval loaves about 12 "

long, and place on nonstick or lightly oiled baking sheets. Brush the tops

with soymilk before baking. Bake as directed. Makes 2 loaves

 

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