Simple, soft dough that is easy to shape in a variety of ways. If you prefer softer, supermarket hoagies over crusty, chewy baguettes, this is the recipe for you. This dough shows up in a handful of recipes here
Ingredients
- 400 g water
- 10 g instant yeast1
- 15 g salt
- 50 g sugar
- 65 g vegetable oil2
- 2 eggs
- 840 g all-purpose flour
Make Dough
- In mixer bowl, combine ingredients in listed order, stirring after adding each
- Run mixer for 10 minutes on low speed, then cover and let rest for 5 minutes. Check for windowpane. Repeat the mix and rest cycle until dough passes the windowpane test
- Remove dough and manipulate with your hands into a tight ball. Put in greased bucket and cover. Let rest until at least doubled
Notes
- Yeast => use half the amount in hot kitchens
- Fat => if feeling fancy and using softened butter instead, add it last, with the mixer running, once the rest is coming together into a dry-looking dough. Don’t add it all at once
