Description
This easy 20-minute homemade bread dough recipe is perfect for quickly preparing versatile bread bases including loaves, rolls, or pizza crusts. Using instant yeast and a blend of bread and whole wheat flours, this recipe yields a smooth, elastic dough ready for baking in your preferred style.
Ingredients
Scale
Wet Ingredients
- 1 packet (2 1/4 tsp) instant yeast
- 1 tbsp granulated sugar
- 2 tbsp extra virgin olive oil
- 1 cup warm water (110°F)
Dry Ingredients
- 1 tsp salt
- 2 1/2 cups bread flour
- 1 cup whole wheat flour
Instructions
- Activate Yeast: In a large mixing bowl, whisk together the instant yeast, sugar, olive oil, and warm water. Let it sit for about 5 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Combine Dry Ingredients: In a separate bowl, combine the bread flour, whole wheat flour, and salt, mixing thoroughly to evenly distribute the salt and flours.
- Mix and Knead Dough: Gradually add the dry ingredient mixture into the wet yeast mixture. Stir until combined, then knead by hand on a lightly floured surface for 5-7 minutes until the dough is smooth and elastic. Add additional flour as needed if the dough is sticky.
- Rest the Dough: Cover the kneaded dough with a damp towel and allow it to rest for 10 minutes. This short resting period relaxes the gluten and helps develop the dough texture.
- Shape and Bake: After resting, shape the dough into your desired form such as loaves, rolls, or pizza crusts. Proceed to bake according to your specific recipe or preference.
Notes
- The resting time of 10 minutes is shorter than traditional bread doughs but allows quick preparation of bread bases.
- This dough does not include a baking step; bake according to your selected recipe to achieve desired crust and crumb.
- Use warm water (around 110°F) to properly activate the yeast without killing it.
- Additional flour may be required during kneading depending on humidity and flour brand.
- The dough can be refrigerated after kneading if you wish to bake later, allowing more fermentation and flavor development.
