BASIC DOUGH RECIPE

(Formerly the Zojirushi Autobakery Bread Recipe)

We love this recipe. It is now the basic dough that we use for everything. This recipe is so easy to double, triple, and even quadruple depending on your kneading options and personal needs.  You may use this dough for any combination of yeast bread variations. Check baking temperature and times for each specific variation.

  • 1 1/2 cups hot water
  • 1/3 cup oil
  • 1/3 cup honey
  • 2 tsp. salt
  • 1 egg (optional)
  • 2 Tbs. Lecithin
  • 1 tsp. gluten (optional)
  • 4 – 4  1/2 cups freshly milled flour
  • 1/2 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 5-6 minutes). Let rise until double. Shape as desired and let rise again until double. For 2 – 1 lb. loaves bake at 350F for 25-30 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

 

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.

 

Single Recipe

1 – 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

12-13  - Hamburger Buns

Cookie Sheets

 

Double Recipe

2 – 2 lb. Loaves

2 Extra Large 12 inch Loaf Pans 

3 – 1 1/2 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

24-26  - Hamburger Buns

Cookie Sheets

 

Triple Recipe

3 – 2 lb. Loaves

3 Extra Large 12 inch Loaf Pans  

4 – 1 1/2 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 – 39 – Hamburger Buns

Cookie Sheets

 

 

 

YEAST BREAD AND ROLL VARIATIONS

DINNER ROLLS

Prepare the Basic Dough recipe.  This recipe makes 32 plum size dinner rolls. May divide dough inhalf and use half for rolls (16) and the other half for some other variation or a plain loaf.  To form rolls: divide dough into balls and roll into ropes.  Tie ropes into knots.  Place on greased cookie sheet.  Let rise until double (about 45 minutes).  Bake at 400o for 9-10 minutes or at 350o for 15 minutes,

SANDWICH OR HAMBURGER BUNS

Prepare the Basic Dough recipe.  For sandwich buns: Divide dough into 15 balls and roll into ropes.  Tie ropes into knots.  Place on greased cookie sheet.  Let rise until double (about 45 minutes).  Bake at 400F for 10-12 minutes.

For Hamburger Buns: Divide dough into 12-13 balls.  Shape, rise and bake same as above

CRUNCHY SEED BREAD

For each loaf of bread add 1 Tbs. of any or all of the following: millet, flax seed, sunflower seeds, and poppy seed.  These may be kneaded into the entire batch of dough  or kneaded into individual loaves when shaping.

RAISIN BREAD

Use any 2 loaf recipe.  Add 1 1/2 Tbs. cinnamon, 2 tsp. nutmeg and
1 1/2 cups raisins with the flour to the dough.  Continue as in the original recipe.  This variation is easy if you want an entire recipe of raisin bread.

FIBER ENERGY BARS

Prepare any 2 loaf recipe.  Add ½ the amount of flour, then add 1 cup raisins, 1 cup nuts, and 1 cup rolled oats.  2 Tbs. sunflower seeds and/or 2 Tbs. millet may also be added for extra crunch and fiber.  Add remaining flour and knead for 5-8 minutes. Let rise about 30-45 minutes.  Roll out on a floured surface into a rectangle about ½ inch thick.  Cut in strips about 1 x 3 inches.  Place on cookie sheet and let rise another 30-45 minutes.  Bake at 400F 10-15 minutes.

LOW GLUTEN FLOUR BREAD DOUGH

Wheat crops vary from year to year depending on rainfall. The gluten content may sometimes be too low to produce a nice loaf of bread. In this case add 2 Tbs. of gluten and an extra egg to the Basic Dough recipe. More flour may be required due to the higher moisture content of the grain.

 

 

SWEET FILLED BREADS

“OOEY GOOEY” FILLING

This is our favorite filling. We use this for all of our sweet filled breads and cinnamon rolls.

Filling:

Combine 1 1/2 cups Sucanat, 1 Tbs. cinnamon, dash of nutmeg (as desired).

Add 6 Tbs. melted butter. Stir with whisk.

This is enough filling for 1 recipe of Basic Dough. 

 

“OOEY GOOEY” LOAF BREAD

Prepare 1 recipe of Basic Dough as directed. Divide dough in half. Roll dough for 1 loaf into a rectangle 8x12 inches. Spread with 1/2 of above filling. If you wish to add raisins, apples, nuts or seeds you may do so at this point. Starting with 8 inch side roll up dough jelly roll style. Pinch ends and seam to seal. Place loaf seam side down in greased 8 inch loaf pan. Let rise until double. Bake at 350F for about 35 – 40 minutes.

“OOEY GOOEY” CINNAMON ROLLS

Prepare 1 recipe of Basic Dough as directed. Roll all of dough out into a 10x15 inch rectangle.  Spread with entire recipe of filling.  Roll up and cut into 1 inch in slices. Place cut side up in a 9x13 inch greased pan with sides touching. Let rise until double. Bake at 350° for 25-30 minutes. Makes about 12 large cinnamon rolls.

May also cut slices 3/4 inch thick and place in 2 greased round 9 inch cake pans. This will make 14 cinnamon rolls. Ice with Cream Cheese Icing or Sucanat w/ Honey Glaze if desired. (See below)

INDIVIDUAL CINNAMON ROLLS

Prepare 1 recipe of Basic Dough. Divide dough in half. Roll dough for 1 loaf into a 6x15 inch rectangle. Spread with half of the “Ooey Gooey” filling. Roll up, trim ends and discard. Cut into 1 inch slices,. Place cut side up in a greased 12 cup muffin pan. Let rise until double. Bake at 350F for 15 minutes. Makes 12 individual cinnamon rolls. Ice with Cream Cheese Icing or Sucanat w/ Honey Glaze if desired. (See below)

CINNAMON-HONEY SWIRL

Use dough for 1 loaf.  Roll out to a 1/4-1/2” thickness.  Drizzle lightly with honey and sprinkle with cinnamon and nutmeg. roll up dough jelly roll style. Pinch ends and seam to seal. Place loaf seam side down in greased loaf pan. Let rise until double. Bake at 350F for about 35 – 40 minutes, moving to bottom rack if top is browning too much.

To braid: Roll up jelly roll style. Squeezing dough as your roll to form a long rope. Divide into 3 pieces and braid. Tucking ends under. Rise and bake as above.

Braiding helps to distribute the filling throughout the loaf.

RAISIN-SUNFLOWER SEED BREAD

Prepare as above adding raisins and sunflower seeds on top of drizzles honey and cinnamon. Shape as desired. Rise and bake as above.

APPLE-POWDER CINNAMON BREAD

Prepare as Cinnamon-Honey Swirl. Sprinkle liberally with dehydrated powdered apples on top of drizzled honey and cinnamon. Sprinkle with unsweetened dried coconut and sunflower seeds if desired. Shape as desired. Rise and bake as above.

FRESH APPLE BREAD

Prepare as Cinnamon-Honey Swirl. Spread with 1-2 medium apples, peeled and diced on top of drizzled honey and cinnamon. Chopped walnuts may also be added. Shape as desired. Because of the extra moisture of the added apples the dough may tend to break open when rolling up or braiding, but once the loaf is risen this won’t matter.  Let rise until double. Bake at 350° for 45-50 minutes depending on the moisture of the apples.

CINNAMON-HONEY ROLLS

Prepare Basic Dough recipe. Roll dough into a rectangle.  Drizzle with honey (I go a little heavy for these) and sprinkle with cinnamon and nutmeg.  Add ground nuts and/or raisins if desired.  Roll up.  Cut into slices about 1 to 1-1/2 inch thick.  Place in greased pan with sides touching.  Let cut rolls rise until light and airy (about 45 minutes) before baking.  Bake at 350F for 30 minutes shielding with foil if top is getting to brown.  Remove from oven and ice with Cream Cheese Icing or Sucanat w/ Honey Glaze. (See below)

DOUGHNUTS

Prepare Basic Dough recipe. Roll dough out to about 1/2 inch thick.  Cut with doughnut cutter.  Place on greased cookie sheet to rise.  Fry in hot oil being careful not to burn.  Dip in Strawberry Butter, Cream Cheese Icing, or Sucanat w/ Honey Glaze. (See below)

 

ICINGS

STRAWBERRY BUTTER

  • 1 cup strawberries (fresh or frozen)                  
  • 1 stick butter
  • 1/4 cup honey

Blend in blender.  (Let strawberries completely thaw for easier blending).

 

CREAM CHEESE ICING

  • 8 oz. cream cheese (softened)                          
  • 1-2 Tbs. honey
  • 1 tsp. vanilla

Whip cream cheese adding honey (about 1-2 Tbs.) and vanilla to taste.  Whip until smooth.

 

SUCANAT W/ HONEY GLAZE

  • 1 cup Sucanat w/ Honey
  • 1-2 Tbs. Butter, melted
  • 1/2 tsp. Vanilla
  • Milk

Powder Sucanat w/ Honey with a blender. Add to melted butter. Add vanilla, and enough milk to thin to desired consistency. Whisk until smooth.


SAVORY BREAD VARIATIONS

TURKEY SAUSAGE

Sprinkle 1 lb. raw ground beef or turkey with any or all of the following spices: 1 tsp. sage, 1/2 tsp. thyme, 1 tsp. salt, 1/8 tsp. pepper, 1-3 Tbs. water.  Knead until thoroughly blended.  May use right away or refrigerate 2-3 days to allow the flavors to blend.  Use in place of fresh pork sausage.

TURKEY SAUSAGE BREAD

Prepare Basic Dough recipe.  Divide dough in half. Working with half the dough at a time, roll into a 12x8 inch rectangle.  Sprinkle with browned turkey sausage (recipe above) leaving a 1 inch edge.  Top with cheese and oregano or other Italian seasonings.  Roll up, starting at the long edge and tucking ends under.  Seal seam and place seam side down on a greased French bread pan, baguette pan, or cookie sheet.  Let rise until double.  Bake at 400F for 20-30 minutes.

REUBEN BREAD

Prepare Basic Dough recipe.  Divide dough in half. Working with half the dough at a time, roll into a 12x8 inch rectangle.  Lay thinly sliced corned beef or turkey pastrami down the center of the rectangle leaving a 1 inch edge.  Top with  about 3/4 cup of well drained sauerkraut.  Layer with about 1 cup grated Swiss cheese.  Sprinkle with 1 Tbs. caraway seeds.  Roll up starting at the long edge and tucking ends under.  Seal seam and place seam side down on a greased French bread pan, baguette pan, or cookie sheet.  Bake at 400F for 20-30 minutes.

ONION HERB BREAD

Prepare Basic Dough recipe.  Melt 1/2 stick butter with 2 tsp. chopped onions and

1 Tbs. parsley.  Divide dough in half. Working with half the dough at a time, roll into a 12x8 inch rectangle.  Spread with butter mixture leaving a 1 inch edge .  Roll up, starting at the long edge and tucking ends under.  Seal seams.  Place on greased French bread pan.  Let rise until double.  Bake at 400F for 20-30 minutes.

TURKEY PEPPERONI BREAD

Prepare Basic Dough recipe. Roll out same as above.  Sprinkle with mozzarella cheese and oregano.  Top with turkey pepperoni.  Roll up, starting at the long edge and tucking ends under.  Seal seam.  Place on greased French bread pan, baguette pan, or cookie sheet.  Let rise until double.  Bake at 400F for 20-30 minutes.

GARLIC ROLLS

Prepare Basic Dough recipe.  Roll out dough to 1/2” thick.  Baste with Olive Oil Dipping Sauce if desired (See below).  Cut in 3/4” strips and roll up tightly like you would a sleeping bag.  Place on greased cookie sheet and let rise until double.  Bake at 400F for 15 minutes.  Baste with garlic butter and serve.

OLIVE OIL DIPPING SAUCE

  • ¾ cup extra virgin olive oil
  • ½ tsp. salt
  • 6 cloves minced garlic
  • Italian seasoning (to taste)

Combine ingredients and heat until garlic just begins to sizzle.  Remove from heat.  I like to make several recipes at a time and store in a clean honey bear to have on hand for other uses such as sautéing vegetables or marinating meat.  This can also be mixed with red wine vinegar to make a wonderful salad dressing or sub sandwich dressing.

BREAD STICKS

Prepare Basic Dough recipe. Roll entire recipe out to 1/2 inch thick rectangle.  Cut into narrow strips and twist 2 strips together to form breadstick.  Place on greased cookie sheet.  Let rise about 45 minutes. Bake at 400F for 15 minutes.  Baste with melted garlic butter if desired.

PIZZA CRUST

Prepare Basic Dough recipe.  If you do not like the sweetness of this dough, you may omit the honey.  Divide dough in half for 2 medium pizza crusts.  Roll out onto greased pizza pan that has been dusted with cornmeal if desired.  Add toppings and let rest for 10-15 minutes.  Bake at 400F for 20-25 minutes.

To pre-cook crust for freezing:  Roll out dough on pans.  Let rest for 10-15 minutes.  Bake at 400F 10-12 minutes.  Freeze until ready to use.  A clean, unscented kitchen trash bag is wonderful for freezing pizza crusts.  To use add toppings and bake about 15 minutes just to heat through and melt cheese.