Simple Bread Dough Recipe
Who doesn’t love the smell of freshly baked bread? This is a well-proven (pardon the pun) general bread dough. Use for loaf, rolls or focaccia. And it’s preservative-free.
Ingredients
- 360ml Water
- 2 tsp Dried Yeast
- 1.5 tsp sugar
- 600g White Bakers Flour
- 2 tsp Salt
- 2 tsp Bread Improver (optional)
- 1 Tbsp Olive oil
Step 1
Insert dough blade. Add water, yeast and sugar. Dough P1, Step 1, start.
Step 2
Add flour, salt, and bread improver. Drizzle the olive oil over the spindle to stop the dough from climbing up during kneading. Change speed to 6. Start.
Step 3
Start Step 3. It takes 30min but can be reduced to 15 min if you’re in a hurry.
Step 4
Remove the dough hook and remove the dough from the bowl. Shape into a desired loaf shape, or split into rolls. Optional – lightly sprinkle with water (for a crust) and sesame seeds.
Step 5
Second, prove – cover the dough with a tea towel and leave to double in size in a warm place. Preheat oven to 180C.
Step 6
Cook until golden brown and sounds hollow when tapped on the bottom. Approx 20min bread rolls, 30min Vienna, 40min loaf tin, Remove immediately to a cooling rack.
Chef’s Tips
For more flavoursome bread, replace some of the water with buttermilk. For gluten-free, swap the baker’s flour for your favourite GF flour and omit the improver. It will be a little denser so ensure you do the second proof.
Simple Bread Dough
Ingredients
- 360 ml Water
- 2 tspn Dried Yeast
- 1.5 tspn sugar
- 600 g White Bakers Flour
- 2 tspn Salt
- 2 tspn Bread Improver (optional)
- 1 Tbsp Olive oil
Instructions
- Insert dough blade. Add water, yeast and sugar. Dough P1, Step 1, start.
- Add flour, salt, bread improver. Drizzle the olive oil over the spindle to stop the dough climbing up during kneading. Change speed to 6. Start.
- Start Step 3. It takes 30min but can be reduced to 15 min if you're in a hurry.
- Remove dough hook and remove dough from the bowl. Shape into desired loaf shape, or split into rolls. Optional - lightly sprinkle with water (for a crust) and sesame seeds.
- Second prove - cover dough with a tea towel and leave to double in size in a warm place. Preheat oven to 180C.
- Cook until golden brown and sounds hollow when tapped on the bottom. Approx 20min bread rolls, 30min Vienna, 40min loaf tin, Remove immediately to a cooling rack.
Notes
Chef's Tips
For more flavoursome bread, replace some of the water with buttermilk. For gluten-free, swap the bakers flour for your favourite GF flour and omit the improver. It will be a little denser so ensure you do the second prove.
