Description
This basic bread dough recipe is your go-to foundation for homemade bread: soft inside, golden outside, and adaptable to any style. Perfect for beginners and seasoned bakers alike, this dough uses simple pantry staples and straightforward steps, delivering deliciously fresh bread every time.
Ingredients
Units
Scale
Dry Ingredients
- 3 1/2 cups (420g) all-purpose flour (plus extra for dusting)
- 2 1/4 tsp (1 packet, 7g) active dry yeast
- 1 1/2 tsp salt
- 1 tbsp granulated sugar
Wet Ingredients
- 1 1/4 cups (300ml) warm water (about 110°F/43°C)
- 2 tbsp olive oil (plus extra for greasing)
Instructions
- Activate the Yeast: In a large mixing bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
- Mix the Dough: Add olive oil, salt, and about half of the flour to the yeast mixture, stirring with a wooden spoon until mostly combined. Gradually add the remaining flour, mixing until a shaggy dough forms and it pulls away from the edges of the bowl.
- Knead the Dough: Transfer the dough to a lightly floured surface. Knead by hand for about 8–10 minutes (or 5–7 minutes with a stand mixer and dough hook) until smooth and elastic. Add more flour as needed to prevent sticking, but avoid adding too much; the dough should be soft and slightly tacky.
- First Rise: Lightly oil a clean bowl and transfer the dough in, turning to coat with oil. Cover with a clean towel or plastic wrap. Let rise in a warm, draft-free spot until doubled, about 1 to 1.5 hours.
- Shape and Second Rise: Punch down the dough to release air. Shape it into a loaf or rolls, as desired, and place in a greased baking pan or on a lined baking sheet. Cover and let rise again for 30–45 minutes, until puffy.
- Bake: Preheat the oven to 375°F (190°C). Bake the bread for 25–30 minutes or until golden brown and it sounds hollow when tapped underneath. Cool on a wire rack before slicing.
Notes
- Use bread flour instead of all-purpose flour for a chewier texture.
- For added flavor, fold in herbs, garlic, or shredded cheese during the last minutes of kneading.
- If using instant yeast, it can be mixed directly with the dry ingredients and added to the wet mixture.
- Leftover bread is best stored at room temperature wrapped in a clean towel or bag for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 145
- Sugar: 1g
- Sodium: 290mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
