White Dough
Great all purpose dough to make all kinds of bread.
Servings: 12
Ingredients
- 3 ⅓ cups (500g) flour
- 1 ¼ cups (300mL) water
- 2 tsp (7g) yeast
- 1 tsp (5g) salt
Instructions
- In a large bowl, stir salt into flour. Set aside.
- Measure water and add yeast. Stir slightly and let sit to hydrate yeast, approximately 5 minutes.
- Add yeast and water to flour and stir until just combined. Turn out onto a clean work surface. Knead about 10 minutes until dough no longer sticks to your hand and when stretched, you can see light through the dough without it breaking.
- Lightly grease a bowl and place dough inside. Cover. Let rest for 60-90 minutes or until double in size. It is ready when you press into the dough and it leaves a slight indentation without bouncing back.
Notes
An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes.
Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.
Nutrition
Calories: 116.7 kcal | Carbohydrates: 25.7 g | Protein: 4.7 g | Sodium: 193.8 mg