This is a yeast bread recipe 3 ways. It is a multipurpose enriched white yeasted dough. Patrick Ryan of Firehouse Bakery created this simple yet versatile recipe.
This is your everyday loaf, the one for the kids’ sandwiches and smothering with butter and jam.
While producing a great white loaf it is also a fantastic all purpose dough.
For a foccacia Flatten it out using the tips of your fingers till it is about 2 cm in thickness with the characteristic dimples you would expect. Cover generously in olive oil and the toppings of your choice. Prove for 40 minutes. Give a final drizzle of olive oil and bake at 230c for 15 minutes and you will have yourself a great foccocia.
Or better yet a 200g portion of dough rolled thin produces a fantastic 12”inch pizza base. Get yourself a pizza stone or improvise with an up turned roasting tray. Preheat the oven to its highest setting and cook the pizza direct on the stone/roasting tray. And if you find yourself with a bit of surplus dough don't let it go to waste. Roll the dough as thin as possible. Cut it into shards and arrange on a floured baking tray. Bake at 160c for about 10 minutes or until crisp and you will have an array of crackers better than anything shop bought.
Or if you fancy making your own burger buns simply portion the dough to 100g, Roll each piece of dough round and top with seeds. After 45 minutes of proving the buns will be ready to bake at 230c for 15 minutes.
This dough really is the all rounder.