Yeast dough without eggs is simple

Yeast dough without eggs is the basis of numerous dishes! The dough can be created in the evening, leaving in a deep bowl in the cold, wrapped in cling film. By morning, a tender and fluffy dough will be waiting for you! Be sure to give him at least 25 minutes for proofing each time, in general, the yeast dough is melted 2 times before baking or baking.

prika

Recipe author

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Composition / ingredients

servings:

Dry yeast

Water

250

Wheat flour

500

Sugar

0.5

Salt

0.5

Vegetable oil

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 7 % 4 g

Carbohydrates 78 % 43 g

239 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the necessary products. Use wheat flour of the highest grade, vegetable oil: cold-pressed olive or refined sunflower, devoid of a bright fried flavor, so that the dough does not absorb it. Warm water can be replaced with milk, then the dough will turn out more tender and lush.
Step 2:
Pour salt and sugar into a deep salad bowl or bowl. If you plan to bake delicious bread or pizza, then you can add dried thyme, rosemary, a mixture of Italian herbs to these spices. Sugar must be added - it levels the salt and activates the yeast.
Step 3:
Pour in warm water with a temperature no higher than 35 C, pour in 1 tbsp. wheat flour and dry yeast. Do not add oil at this stage, as it will slow down the growth of sourdough. If you accidentally forget and pour the oil, then just melt the dough a little longer - about 40-50 minutes. Mix thoroughly until smooth, you can even beat, leave under a towel for 25-30 minutes in a warm place.
Step 4:
Sourdough is considered ready when numerous bubbles appear on its surface and fall off! In any case, do not place the dough for proofing in a hot oven, microwave, etc., since yeast "does not work" at temperatures above 35 C!
Step 5:
As soon as the bubbles fall off, pour in the remaining wheat flour, leaving a little for kneading the dough, pour in vegetable oil. Knead the dough. It should not be dense, rather sticky and viscous. If your dough turned out to be dense, then you scored it with flour!
Step 6:
Put it on the work surface and knead for about 10-15 minutes in flour. After that, lubricate your hands with vegetable oil, roll the dough in your palms, forming a bun from it, and put it in a deep bowl. Cover with a towel or cloth, leave for 25-30 minutes in the heat.
Step 7:
After the specified time, the yeast dough without eggs, cooked at home, will be completely ready! Lubricate the work surface with vegetable oil and pinch off the dough pieces, forming them into pies, whites, etc.

Yeast dough without eggs is prepared very simply, the main thing is to have enough patience and let it come up about 2 times. It will take about 1 hour, provided the appropriate temperature in the room or in the kitchen, at least 20 C. From such dough, you can create pies and pies, belyashi and pizza - it is universal, not bland and not too salty.