Sunday, November 10 2013, 08:30 AM MST
Grandma Berdean’s Bread Dough
As Aired on November 10, 2013
Recipe Courtesy of Chef Johnny
Thanksgiving is just a few weeks away and we’re teaming up with Harmons Grocery Stores to give you some great recipe ideas for your family’s feast. Today Executive Chef Johnny McAdams from Harmons City Creek is here to show us how to make the perfect dough for rolls and bread.
64 oz. water (room temperature water)
3 whole eggs
½ C. vegetable oil
½ C. sugar plus 3 Tbsp.
3 Tbsp. dry active yeast
3 Tbsp. salt
20 to 25 C. flour
Directions: Preheat oven 375
1.In a small bowl add the yeast, 3 Tbs. sugar and 8 oz. water set aside for about five minutes.
2.In an extra-large stainless steal bowl add the eggs, oil, salt and remaining sugar.
3.With a wooden spoon stir everything together. The mix will be grainy and thick.
4.Add the yeast mix to the large bowl and stir.
5.Add 10 cups of the flour and all the water stir together. Dough will be very sticky.
6.Continue to and the flour 5 cups at a time.
7.Once you reach 15 cups you will need to use your hands to knead the remaining flour into the dough.
8.Remove dough from bowl.
9.Lightly flour the table or countertop.
10.Place the dough into the center of the flour in the shape of a ball.
11.Punch a hole into the center and add flour.
12.Fold the dough over itself to incorporate the flour evenly.
13.You many not need all of the flour stated in the recipe elevation and humidity will play a roll in making the dough.
14.The dough will be somewhat stiff and not very sticky.
15.Place a few drops of oil into the extra-large bowl and spread around the bowl to coat the sides.
16.Place the dough ball back into the bowl and cover with a towel.
17.Allow the dough to rise double or triple in size.
18.Punch the dough down in the center, then fold the dough over itself 2 to 3 times.
19.Cover with the towel and let rise again, about double.
20.The dough is now ready to use.
21.This recipe has a large yield, enough for 2 loaves of bread, 24 medium sized rolls and enough to roll out for 10 to 12 cinnamon rolls
Bake for 13-15 minutes