Basic White Bread Dough

Having a good bread dough recipe up your sleeve can be useful in so many situations- I've used this for scrolls, buns, pizza, calzones, bagels, pretzels and more (the list goes on...).

Recipe

Ingredients

For 6 buns/scrolls/rolls, or 1 smallish loaf

200ml warm water

7g yeast

2 tsp sugar

2 tbs Greek yoghurt

2 tbs olive oil

250g bread flour

50g plain flour

1 tsp baking powder

1 tsp salt

Canola oil, to spray

In a large mixing bowl, pour in the warm water, and sprinkle the yeast and sugar over the top. Leave for 5-10 minutes, or until the yeast has dissolved and the mixture has frothed up considerably. Add the yoghurt, oil, flours and baking powder and stir until a dough forms. Leave for a couple of minutes while you clean up, then add the salt and stir to incorporate. Turn out onto a floured surface. Knead for 10 minutes, until stretchy, smooth and supple, or knead in a stand mixer for 5-8 minutes. Spray a new bowl with oil, transfer the dough into the bowl, and cover with either clingfilm or a tea towel. Leave to rise for around 1 hour, or until the dough has doubled in size and only slightly bounces back when you press your finger on it. Punch down and knead for a couple of seconds to knock the air out, then use in your chosen recipe.

DIFFICULTY	INGREDIENTS	PREP TIME	COOK TIME
​Medium	​10	15 minutes	nil