Simple Eggless Yeast Dough

Cooking method

1. Step 1:

   

   Prepare the ingredients. Use top-grade wheat flour and a vegetable oil such as cold-pressed olive or refined sunflower - one without a strong fried aroma, so the dough doesn't pick it up. You can replace the warm water with milk for a more tender, fluffy dough.

2. Step 2:

   

   Put the salt and sugar in a deep bowl. If you plan to bake delicious bread or pizza, you can add dried thyme, rosemary, or an Italian herb blend to these. The sugar is a must - it balances the salt and activates the yeast.

3. Step 3:

   

   Pour in warm water no hotter than 95°F (35°C), and add 1 cup of wheat flour and the dry yeast. Don't add the oil yet, as it would slow the sponge's rise. (If you do accidentally add the oil, just proof the dough a little longer - about 40-50 minutes.) Mix thoroughly until smooth - you can even whisk it - and leave it under a towel for 25-30 minutes in a warm place.

4. Step 4:

   

   The sponge is ready when its surface fills with bubbles and then deflates! Never set it to proof in a hot oven, microwave, etc., since yeast "doesn't work" above 95°F (35°C)!

5. Step 5:

   

   As soon as the bubbles deflate, add the rest of the wheat flour (saving a little for kneading) and pour in the vegetable oil. Knead the dough. It shouldn't be dense - rather, sticky and tacky. If your dough came out dense, you've worked in too much flour!

6. Step 6:

   

   Turn it out onto a work surface and knead it in the flour for about 10-15 minutes. Then oil your hands, roll the dough between your palms into a ball, and put it in a deep bowl. Cover with a towel or cloth and leave it for 25-30 minutes in a warm place.

7. Step 7:

   

   After that time, your homemade eggless yeast dough is completely ready! Oil the work surface and pinch off pieces of dough to shape into hand pies, belyashi, and so on.