Bread Dough

Bread Dough Recipe: Ingredients & Steps | Easy-to-Follow

Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 8

Introduction

Bread, in its many forms, is one of the oldest and most fundamental components of the human diet, with each culture having its own variations and methods of preparation. This recipe focuses on a basic bread dough, a versatile foundation that can be adapted to create a variety of bread types. Whether you're a novice baker or a seasoned pro, mastering this basic dough recipe will open up a world of culinary possibilities.

History

The history of bread making dates back to ancient times, with the earliest evidence of bread found in a 14,500-year-old Natufian site in Jordan. Initially, bread was made from a simple mixture of ground grains and water, baked on hot stones or ashes. The discovery of yeast and the process of fermentation brought a significant evolution in bread making, leading to the fluffy, leavened bread we are familiar with today. This recipe is a nod to the timeless tradition of bread making, simplified for modern kitchens.

Ingredients

3 cups plain flour
1 tsp dry active yeast plus 60 ml warm water
250 – 500 ml warm water
0.5 tsp salt
olive oil
water and extra flour for dusting cups

How to prepare

Preheat the oven to a very hot temperature, approximately 240°C.
Dissolve the yeast in a measure of warm water by stirring with a teaspoon until frothy.
Sift the flour into a bowl.
Add water and salt to the flour.
Create a well in the center of the flour mixture and pour in the yeast. Stir into the flour until thickened.
Knead the mixture by hand until it becomes smooth, elastic, and not sticky. Add a generous splash of olive oil at this stage and an extra handful of flour if needed to pick up the residue from the bowl (the bowl should be clean).
Shape the dough into a ball, place it onto a plate lined with a floured tea towel, and allow it to prove. Cover the dough ball with the ends of the tea towel and leave it in a warm place (i.e. at a room temperature of 25°C) to rise until it doubles in size.
Place the dough on a flat baking tray and put it in the preheated oven to cook. Reduce the temperature to a moderately hot range of 200 – 220°C after 5 – 10 minutes. Cook for another 25 – 35 minutes. When the loaf is cooked, the crust will be hard, and the loaf will feel light in your hands.

Variations

The beauty of this basic bread dough is its adaptability. For a different flavor, try adding herbs like rosemary or thyme, or incorporate olives, sun-dried tomatoes, or nuts into the dough before baking.

Cooking Tips & Tricks

Achieving the perfect bread dough is both an art and a science. Here are some tips and tricks to ensure success:

- The temperature of the water used to activate the yeast is crucial; it should be warm but not hot, ideally between 105°F and 115°F.

- Kneading is key to developing gluten, which gives the bread its structure and texture. Knead until the dough is smooth and elastic.

- Allow the dough to rise in a warm, draft-free environment to ensure it doubles in size for the best texture.

- Be patient. Good bread cannot be rushed. The longer the fermentation, the better the flavor.

Serving Suggestions

This versatile bread dough can be served in numerous ways - as a side to soups and stews, sliced and used for sandwiches, or even topped with fresh ingredients as a base for homemade pizza.

Cooking Techniques

Bread making involves several techniques - mixing, kneading, proving, and baking. Each step is crucial to the final texture and flavor of the bread. Experimenting with different kneading times and proving conditions can lead to a wide range of bread textures.

Ingredient Substitutions

For those looking to experiment, this recipe can be adapted by substituting whole wheat flour for half of the plain flour to increase fiber content, or by using a plant-based oil in place of olive oil for a different flavor profile.

Make Ahead Tips

The dough can be prepared ahead of time and stored in the refrigerator for up to 24 hours or in the freezer for up to a month. Allow it to come to room temperature before baking.

Presentation Ideas

A beautifully baked loaf of bread can be presented as is, sliced on a wooden board for a rustic look, or brushed with olive oil and sprinkled with coarse salt for an extra touch of flavor.

Pairing Recommendations

This bread pairs wonderfully with a wide range of dishes - from hearty soups and stews to delicate cheeses and wines. Its versatility makes it a staple in any meal.

Storage and Reheating Instructions

Store leftover bread in a bread box or wrapped in a cloth at room temperature for up to 2 days. For longer storage, slice and freeze. Reheat in the oven or toaster for a fresh-baked taste.

Nutrition Information

Calories per serving

Each serving of this bread dough contains approximately 300 calories, making it a substantial addition to meals, providing energy to fuel your daily activities.

Carbohydrates

This bread dough is primarily composed of carbohydrates, with each serving containing approximately 56 grams of carbs. Carbohydrates are a crucial source of energy for the body, particularly for the brain and muscles during physical activity.

Fats

The olive oil in the recipe contributes a small amount of healthy fats, with each serving containing about 2 grams of fat. Olive oil is rich in monounsaturated fats, which are beneficial for heart health.

Proteins

Each serving of this bread dough contains approximately 8 grams of protein, essential for building and repairing tissues, as well as making enzymes and hormones.

Vitamins and minerals

While bread is not a significant source of vitamins and minerals, this recipe does provide some amounts of B vitamins, particularly niacin and thiamine, which are involved in energy metabolism. It also contains trace amounts of iron and calcium.

Alergens

This recipe contains gluten, a common allergen found in wheat products. It is not suitable for individuals with celiac disease or gluten sensitivity.

Summary

Overall, this bread dough is a good source of energy-providing carbohydrates and proteins, with a small amount of healthy fats from olive oil. It is, however, important to consume it as part of a balanced diet.

Summary

Mastering this basic bread dough recipe is a gateway to endless culinary creativity. Whether you stick to the classic recipe or experiment with variations and flavors, the process of bread making is a rewarding one, connecting us to the long history of human culinary achievement. Enjoy the simple pleasure of baking and sharing a loaf of homemade bread.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a simple, yet versatile recipe for bread dough that could be used for everything from loaves of bread to dinner rolls to cinnamon buns. I had always loved baking, but I had never tried making bread from scratch before.

I first came across the recipe for bread dough in an old, dusty cookbook that belonged to my mother. The pages were yellowed and stained with years of use, but the recipe itself was clear and concise. As I read through the ingredients and instructions, I could almost smell the warm, yeasty aroma of freshly baked bread wafting through the kitchen.

I decided to give the recipe a try one rainy Sunday afternoon. I gathered the ingredients - flour, water, yeast, salt, and a touch of sugar - and set to work. I mixed the yeast with warm water and watched as it bubbled and foamed, a sure sign that it was alive and ready to go to work.

I added the flour, salt, and sugar to the yeast mixture, and began to knead the dough. There was something incredibly satisfying about the rhythmic motion of kneading, the way the dough slowly transformed from a sticky, shaggy mess into a smooth, elastic ball. I could feel the tension and stress of the week melting away with each push and pull of the dough.

After letting the dough rise, I punched it down and shaped it into loaves. As the bread baked in the oven, the whole house filled with the tantalizing scent of fresh bread. When the loaves emerged golden brown and crusty, I knew I had stumbled upon something truly magical.

I shared the bread with my family that evening, and their reactions were nothing short of ecstatic. My children devoured slice after slice, slathering it with butter and jam. My husband declared it the best bread he had ever tasted, and even my picky mother-in-law asked for the recipe.

From that day on, I was hooked. I began experimenting with different variations of the recipe - adding herbs and spices, nuts and seeds, dried fruits and cheeses. Each loaf I baked was a new adventure, a chance to create something delicious and nourishing with my own two hands.

Over the years, I have honed my bread-making skills, learning new techniques and tricks from friends, family, and even strangers. I have collected recipes from all corners of the globe - from French baguettes to Italian focaccia to Indian naan. Each recipe has its own unique flavor and texture, its own story and tradition.

But the recipe for bread dough that I first discovered all those years ago remains my favorite. It is the foundation upon which all of my bread-making adventures are built, the canvas upon which I can create endless possibilities. It is a recipe that has been passed down through generations, from grandmother to mother to daughter, and now to my own grandchildren.

And as I stand in my kitchen, kneading a batch of bread dough, I can't help but feel grateful for the simple pleasure of baking bread. It is a gift that I will always cherish, a tradition that I will always uphold. And with each loaf that emerges from the oven, I am reminded of the love and memories that are baked into every bite.