Uneatable dough

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make sticky dough? Prepare all the necessary ingredients according to the list. Take a glass, pour warm water into it (preheated to 36-38 degrees), add sugar and a tablespoon of wheat flour. But you don’t need to think that nothing but bread can be baked from such dough, and that products from such dough cannot be made tasty and fresh

2. STEP 2

   

   Stir all ingredients until the sugar dissolves and the flour is completely dissolved. Add dry yeast, or use live yeast if desired. Stir the mixture to disperse the yeast. Place the glass with the mixture in a warm place for 15 minutes. A warm place can be near a radiator or an oven at a temperature of 40 degrees.

3. STEP 3

   

   If the yeast is of good quality and everything is done correctly, a foamy yeast “cap” should appear on the surface of the mixture, which means the yeast has been activated. If this does not happen, you need to use other yeast, otherwise the food may be spoiled. Pour the yeast mixture into a deep bowl. Pour in vegetable oil, add salt. Mix.

4. STEP 4

   

   Sift the wheat flour through a sieve. It's better to do this repeatedly. This will saturate the flour with oxygen and improve the quality of the prepared dough products. Pour the wheat flour into the bowl with the liquid in portions and knead the dough. First, mix the dough with a spoon in a bowl; when it becomes difficult to mix, place it on a floured work surface and continue kneading. You may need less or more flour.

5. STEP 5

   

   The dough should come together into a ball, become smooth, elastic, and stop sticking to your hands. Place the dough ball in a bowl, cover the top of the bowl with a towel and put it back in a warm place for about 40-60 minutes. After the specified time, the dough should rise, punch it down, cover it again with a towel and let it rise again.

6. STEP 6

   

   Punch down the newly risen dough and you can proceed to preparing baked goods from the soft dough. You need to bake products made from soft dough right away; you don’t need to let it stand, otherwise the dough pieces made from such dough will be covered with a dry crust on top, and baking will not work. If you are preparing the dough for future use, wrap it in cling film and put it in the freezer until the right time. Bon appetit!

Comments on the recipe

Corason

24.09.2023

4.8

I wanted to bake homemade bread in the oven. The awkward dough came in handy. I found your recipe and took it as a basis, adding onions of my own. I took 3 onions, which I fried in vegetable oil until golden. I used fresh pressed yeast to prepare the dough and added 23 grams to the dough. Combined sifted flour with fried onions. I kneaded the dough very easily and simply, without any difficulties. The dough ball came out soft, smooth and elastic. I proofed it twice for 40 minutes, as the author writes. Then she shaped the bread, left it to proof, brushed it with water and baked it for half an hour at 180 C. Completely cooled bread with onions from the soft dough slices perfectly, does not crumble, the structure is porous, the crumb of the bread is soft and aromatic. Using simple and affordable ingredients, I made wonderful bread with onions, which is no match for store-bought bread. Everyone really liked it! Thanks for the good recipe for the savory dough!

Alexei

24.09.2023

4.8

I made everything according to the recipe, as written, after baking I decided to try it - too much yeast, it’s even impossible to eat