Basic Dough Recipe
Basic Bread Dough
This basic bread recipe is used in a number of my recipes including:
It’s very simple to make with the most time consuming bit being kneading the dough and that takes all of 10 minutes. This is the most important stage though as you must get the dough to a point where it is smooth and stretchy.
- 500g Allinson Strong White Bread Flour
- 7g Allinson Easy Bake Yeast
- 1tsp table salt
- 2tbsp olive oil
- 300ml warn water
- Put the flour into a mixing bowl and add the salt and yeast keeping them on separate sides of the bowl.
- Add the olive oil.
- In a mixer or by hand mix in the water letting ball of dough form. After a few minutes it should pull all the flour from the bowl leaving it clean. If the bowl still has lots of flour stuck to the sides add a little water, if the dough is sticking at the bottom of the bowl add a little flour. You’ll soon get the hang of this.
- Take your sticky dough and transfer onto a solid surface covered with a little oil to knead on.
- Knead for about 10 minutes, the dough will become stretchy and have a smooth texture. Paul Hollywood does a great demo here.
- Transfer to an oiled bowl to allow to rest for 1 hour or until it doubles in size. You should cover the bowl with cling film.
- Once doubled in size knock back the dough, basically a quick knead to take the air out of the dough.
- If you’re making Pizza then your dough is ready to use.
- If you’re making any of the loaves then you’re ready for the second prove. before you cook tham at 220°C.
How easy was that? This dough is very versatile.