Lenten yeast dough
6 servings
180 minutes
Lean yeast dough is a classic base for many dishes in European cuisine, especially popular during fasting periods. Its history is linked to the traditions of baking without dairy and egg products, making it versatile and light. The dough turns out soft, elastic, and is perfect for making pies, rolls, and bread. Thanks to the combination of flour, yeast, and vegetable oil, it acquires a pleasant taste with subtle hints of sweetness. Its feature lies in the simplicity of preparation and the ability to stay fresh for a long time while remaining airy. This dough can be used not only for lean baking but also for creating delicious pizzas and flatbreads. It reveals all the charm of traditional baking while remaining accessible and cozy.
1
Sift the flour. Add yeast, sugar, and salt, and mix. Separately mix warm water and oil. Pour into the bowl with flour while gradually stirring.
- Wheat flour: 1 kg
- Dry yeast: 11 g
- Sugar: 2 tablespoons
- Salt: 1.5 teaspoon
- Vegetable oil: 100 ml
- Water: 450 ml
2
Sprinkle the table with flour, lay out the dough, and start kneading. During the dough preparation, don't spare your hands. Try not to add too much flour — it will become stone-like.
- Wheat flour: 1 kg
3
We put it in a bowl, cover it with natural fabric, and place it in a warm spot to rise.
4
Doubled in volume, kneaded each time - can be used.