|Photo: Step-by-step basic bread dough recipe|
This recipe works every time – use it to make all sorts of breads and rolls.
To Prep 1:20
DIFFICULTY CAPABLE COOKS
MAKES 1 loaf
450g (3 cups) plain bread flour (see note)
1 tbs (12g/2 sachets) dried yeast
2 tsp caster sugar
1/2 tsp salt
250ml (1 cup) warm milk
2 tbs melted butter
Step 1 Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.
Step 2 Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
Step 3 Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
Step 4 Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size. Continue following your recipe (see related recipes).
For best results, use a plain bread flour (also known as bakers flour). This has a high protein content, which helps to create the elasticity the dough needs to rise. If bread flour is unavailable, use ordinary plain flour instead.
Australian Good Taste – July 2008 , Page 101
Recipe by Michelle Southan
Photography by Ben Dearnley
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