Roasted butternut squash soup
Step 1/7
- 120 ml milk
- 1 tsp sugar
- 2 tsp active dry yeast
- bowl (small)
In a small jug stir together the lukewarm milk, sugar, and yeast. Let stand for 15 minutes until yeast activates. It will become foamy and start expanding.
Step 2/7
- 500 g all-purpose flour
- 1½ tsp baking powder
- 1½ tsp salt
- bowl (large)
In a large bowl combine the flour, baking powder, and salt.
Step 3/7
- 180 g plain yogurt
- 1 egg
- bowl (small)
In a separate bowl combine the yogurt and the egg.
Step 4/7
Once the yeast has activated add the yeast mixture and yogurt-egg mixture to the dry ingredients. Using a fork stir everything together until it forms a loose, sticky dough. If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.
Step 5/7
Once all the ingredients are combined gently knead/ fold the dough together until it forms a rough ball.
Step 6/7
Cover the dough tightly with cling wrap and a tea towel and place in a warm spot to proof for 2 hours.
Step 7/7
Once the dough has risen it should be about double in size. From here you can take this crazy all-purpose dough and make it into any of the following things! Cheesy loaf, pizza, naan bread, savory stuffed roll, classic cinnamon rolls, pretzels, jalapeno & cheese stuffed dinner rolls, and braided Nutella loaf. Keep it in your fridge for up to 4 days. You can freeze it too.
in Berlin