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Master Dough Recipes

View Our Alphabetical Recipe Index for Master Dough Recipes
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A cornerstone pizza dough recipe. This is easy, uses ingredients everyone has in their pantry along with reliable all purpose flour (vs. bread flour). It is good for all sorts of pizza toppings. It is not too bready nor too crisp, not dry, not too chewy - perfect.

Grape starters become Sonoma County, and potato starters are renown. This apple starter makes culinary sense in the North East, especially in autumn, with the bounty and variety of wonderful new apples. Take care to feed this starter lest it get vinegary.

Hamantaschen heaven begins here.This dough, made with shortening and butter, yields a light, cookie-like pastry which is similar to the hamantaschen you might expect to find in a commercial bakery. If you require a dairy free dough, simply use all shortening or non-dairy margarine (instead of butter and shortening). This all said, lately, I make this dough with all butter.   If you love the oil-based dough, I am still willing to bet once you make this dough, you might never return to the oil-based one. This is that good!
 

Easy to handle, and adaptable to all sorts of handling and additions (miniature chocolate chips, different extracts, finely ground nuts, spices, etc.) this is another 'little black dress' of cookie recipes to have around. If you want a really sandy texture, use a small proportion of shortening to replace the butter.This does double duty as an Xmas or Hanukah cut out cookie.

This handy scratch mix tastes terrific and delivers a wallop of breakfast nutrition.  Pack up some extra mix in a pretty jar and you have a instant housewarming gift - don't forget to include the recipe.  Although the recipe calls for some seemingly exotic ingredients (malt powder) the final result is a perfectly balanced pancake and waffle mix that a Vermont Bed and Breakfast would be proud to serve. Incidentally, malt seems to be the secret ingredient of the commercial pancake and waffle makers.

If you want a dough that is a joy to work with, this one egg pastry is a must. The recipe yields a large batch of easy-to-work with pie dough - flaky but trouble free rolling and handling. Lemon juice tenderizes the dough a tad, and the inclusion of an egg adds a bit more body, flavor, and assists with browning but is optional. I actually prefer all butter for its incomparable taste but the part vegetable shortening, part butter approach makes for a flakier texture. Do opt for the no trans fats Crisco -it works as well as regular and is better nutritionally. This is a perfect pastry for almost any filling, from apple pie, to pumpkin pie to quiche. It handles like a dream. Use half the recipe right away and freeze the other half.

This is the low maintenance, perfect yield dough for a homemade, thick crust. cheese and pepperoni pizza. Alternatively, a smear of garlic, drizzle of olive oil, some pepper and fresh herbs make this a super flatbread for dipping.

Old-fashioned, thin crepes you get in French restaurants and bistros. Fill these with berries, a dab of butter, or simply top with syrup. Make this big or small but make 'em thin. A non-stick pan, crepe or cast iron pan is perfect.

This one is a variation on a dough you see in many Jewish cookbooks. It makes a slightly soft with a shortbread taste and texture. It is delicate and easy to work with and reminds me a bakery or caterer's rugulah. The egg gives the dough a bit more body but it's optional. The subtle taste of cream cheese comes through. The vanilla is optional also. With it, you have a nice scented dough. Without it, the simple appeal of butter and sugar is more pronounced.
 

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