Basic Bread Dough

Basic Bread Dough.
This is the most versatile basic dough that can be turned into pretty much anything you can think up! Perfect for loaves, scrolls, pizza bases, calzones, dinner rolls and even BBQ pita breads! And if that’s not enough you can add your favourite spices, herbs, cheeses or wholemeal flours to create even more possibilities.

500g white bread flour
2 ½ tsp-10g Dried instant yeast
2 tsp-10g Sugar
1 ½ tsp-8g Salt
1Tbsp-10g oil
1 ¼ Cups approx warm water

Pre-heat oven to 220°
Combine flour, yeast, salt and sugar into medium sized bowl. It is important to work quickly during the next few steps to activate the yeast.

Add 1 cup of warm water and mix thoroughly, add further water slowly while mixing to achieve a scone-like consistency. Mix the dough in the bowl until it starts to come together, then keep adding a tablespoon of water at a time until it forms a ball.
Tip dough onto a floured bench and work well until dough becomes very elastic and smooth. You will know it has been kneaded enough when it becomes smooth, elastic and does not stick to clean hands.
Place dough into a clean, oiled bowl, cover with glad wrap and allow to prove (rise) in a warm spot until it has doubled in size.

Once your dough had doubled in size you need to perform the step of ‘knocking back’ this is exactly what it sounds like! Tip your dough out onto the bench, with your hand squash the air from the dough. The final step is to shape the dough into a tight rugby ball shape and place in oiled tin or tray, Spray the top of the loaf with oil and loosely cover with glad wrap. Leave you loaf in a warm spot until it has doubled in size.
Place your proved loaf in oven and bake until golden and makes a hollow sound when the bottom is tapped.

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