Basic Dough

Fresh baked bread, the smell of it coming out of the oven, you can’t beat it. If it only wasn’t so time consuming! Well I am here to tell you that it doesn’t have to be. I know that thanks to the quarantine everyone seems to be on the Sourdough train now and I’m not here to knock it. I’ve kept a sourdough starter for several years now and use it regularly. However there are some times I do not have time to wait for the sourdough or, let’s face it, I did not plan my meal ahead; Leaving enough time for my dough to ferment and rise. In comes this quick, easy and oh so versatile dough. This is super beginner friendly and can be used in so many ways. Best of all it only takes about an hour depending on what you are baking. So let’s get that kitchen to smell better than a Publix bakery! 

Some Useful Information 

• You can use both dry active yeast or fast acting yeast for this recipe.
• If your kitchen is warm this dough will rise much faster. I live in South Florida and needless to say it is hot and humid down here so my dough usually doubles in size within 30 minutes.
• You can knead this dough by hand I did for many years before getting a stand mixer.
• You can use this dough for different things. I make this basic dough into pizza, dinner rolls, garlic bread, hamburger buns and even cinnamon rolls!

How to Proof Active Dry Yeast 

Mix 2 ¼ teaspoons of the yeast and 1 teaspoon of sugar in ¼ cup of warm water. Let it sit for 5-10 minutes until it dissolves and starts to bubble. That’s it your yeast is ready to use.

Tools 

• Stand mixer (not necessary but recommended)
• Kitchen scale (not necessary but recommended)
• Rolling pin
• Baking sheet, pizza pan or bread loaf pan depending on what you’re baking.
  

How to Make the Dough 

• Start by measuring out or weighting your flour, salt and sugar into the bowl of your mixer and give it a stir. If using fast acting yeast add that after mixing in the salt you do not want the salt and yeast to touch directly.
• Add your oil or butter and mix.
• If using active dry yeast proof the yeast and add the proof mixture in at this point.
• Start the mixer at a low speed with a  dough hook attachment. 
• If you are using the fast acting yeast add ½ cup of warm water. If you opted for the active dry yeast add a ¼ cup of warm water. Continue to add water as you knead the dough on low until the dough comes together. 
• Once the dough forms a ball. Stop the mixer and check for consistency. The dough should feel slightly sticky and not dry. If it is too dry add a little more warm water. If your dough seems too wet add a tablespoon of water at the time. You want to err on the side of it being too wet. Too much flour will give you a denser bread.
• Turn your mixer back on and knead your dough until smooth. About 5 minutes or 10 minutes by hand.
• Once the dough is done kneading cover and let it rise in a warm draft free spot of your kitchen.
• Once the dough doubles in size you are ready to shape it! Turn the dough out on a flat flour surface and knead it by hand a bit. It should be nice and soft. 
• The next steps will depend on what you are making with it. 
  • As a general rule; bake at 350 for 15- 20 minutes.

Some of the baked goods I make are…

• Pizza
• Cinnamon rolls
• Garlic rolls
• Dinner rolls