Yeast Dough Salty
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 625 ml water, lukewarm
- 30 g suar or honey
- 30 g salt
- 500g flour
- 500 g semolina, soft wheat
- 21 g dry yeast, or 30 fresh yeast
Print Recipe
Pin Recipe Instructions
- Put water, sugar or honey and salt in the bread breaker. Then the flour, the semolina and the yeast. Knead everything well and let it go.
- Remove the dough and shape the bread, pizza base, bread sticks as desired.
- I now use this dough for all salty yeast dough I make.
- The dough is my favorite because the semolina gives it a bite and is easy to work with.
- Pizza bases are simply brilliant, nice and thin and crispy.
- If the recipe is too much for you, you can form two pizza bases out of half of the dough, bake them for 5 minutes at 240 ° C and then freeze them straight away.
- If this is too much for you (bread machines of conventional size don`t pack even 1kg of flour !!!), I have calculated the recipe down again to make it suitable for machines:
- 250 g flour
- 250g semolina, soft wheat
- 15g sugar or honey
- 15g salt
- 310 ml of water
- 10g dry yeast or 15g fresh yeast
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