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This recipe works every time - use it to make all sorts of breads and rolls.
To Prep 1:20
INGREDIENTS 6
DIFFICULTY CAPABLE COOKS
MAKES 1 loaf
Ingredients
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
Method
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).
Notes
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
Save and share Step-by-step basic bread dough recipe
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To Prep 1:20
INGREDIENTS 6
DIFFICULTY CAPABLE COOKS
MAKES 1 loaf
Ingredients
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
Method
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).
Notes
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
Save and share Step-by-step basic bread dough recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
