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  • GOOD FOR ALMOST ANYTHING DOUGH-(REALLY!!!)

    1 vote
    GOOD FOR ALMOST ANYTHING DOUGH-(REALLY!!!)
    Prep: 15 min Cook: 1:45 min Servings: 4
    by CARI GULOW
    10 recipes
    >
    THIS REALLY IS GOOD FOR ALMOST ANYTHING FROM LOAF TO FILLO TYPE PASTRIES TO PIZZA TO BREAKFAST ROLLS OR STUFFED PASTRIES THIS RECEPIE IS A WINNER I DIDNT MASTER IT RIGHT AWAY BUT IT IS WORTH THE TRY AND THE WAIT. MEASUREMENTS ARE APPROX SO USE YOUR EYE AND COMMON SENSE GIVE OR TAKE A LITTLE OK? I TRIED MY BEST HOPE IT WORKS FOR YOU! I LEARNED THIS FROM ATURKISH FRIEND WHO LEARNED THIS FROM HER AUNT IN TURKEY THANKS DUYGU. LUV YA.

    Ingredients

    • 4 CUPS WARM MILK
    • 4 CUPS WARM WATER
    • 1.5 - 2 CUPS CORNOIL
    • 1/2 STICK (MELTED) UNSALTED BUTTER
    • 3 TSP SALT
    • 2 TSP YEAST
    • 7-9 CUPS OF ALL PURPOSE FLOUR

    Directions

    1. TAKES TIME BUT WORTH THE WAIT IF DONE RIGHT!
    2. POUR THE WARM MILK AND WATER INTO A LARGE MIXING BOWL ALONG WITH 1/2 OF THE CORN OIL, MELTED BUTTER AND SALT.
    3. WHISK QUICKLY TO ENSURE SALT DISOLVEMENT.
    4. SIFT FLOUR GRADUALLY MAKING A MOUND.
    5. WITH FINGER MAKE A HOLE FOR THE YEAST; THIS IS TO ENSURE THAT THE YEAST DOES NOT COME IN CONTACT WITH THE SALT OR IT WILL NOT ELEVATE (GROW) PROPERLY.
    6. MIX BY HAND EVERYTHING TOGETHER UNTIL THE MIXTURE HAS A LITTLE/ MINIMAL STICK TO IT.
    7. NOW POUR THE REST OF THE OIL ON THE DOUGH MIXTURE AND KNEAD AND FOLD ALTERNATING. (YES LOOKS TO GREASY AND FEELS FUNNY BUT DON'T WORRY IT WILL BE GREAT.
    8. DO THIS UNTIL IT HAS NO STICK AND OIL IS ALMOST FULLY ABSORBED.
    9. PAT DOUGH TO ROUND IT OUT.
    10. COVER AND SET ASIDE FOR RISING. (APPROX 35-45MIN).
    11. KEEP IN MIND THAT THE TIMES AND MEASUREMENTS ARE ESTIMATED IT WILL ALWAYS VARY DEPENDING ON THE USAGE,OVEN AND BRAND OF THE ITEMS BEING USED.
    12. *****KEEP IN MIND THIS IS A UNIVERSAL DOUGH THAT I USE FOR PIZZA, WARM BREAD, STUFFED PASTRIES, IT IS WONDERFUL AND CAN BE USED FOR ALMOST ANYTHING.
    13. BAKE ACCORDING TO RECEPIE DESIRED.
    14. FOR EXAMPLE EVERYDAY BREAD/LOAF 400F UNTIL LIGHT GOLDEN BROWN (ABOUT 35MIN ) THEN LOWER TO 350F FOR ANOTHER( 25 MIN ) OR UNTIL MEDIUM GOLDEN BROWN.
    15. RENDERS ENOUGH FOR FOUR MEDIUM LOAVES.

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