Stepwise Basic Bread Dough Recipe

    15
    1376
    Basic Bread Dough Recipe
    Basic Bread Dough Recipe

    Basic Bread Dough Recipe

    So you love to bake your own bread. We all do. I love the aroma in the kitchen while baking. Baking is a stress buster and when I am baking I am just myself. My first few attempts at baking my own bread were unsuccessful because I was completely unaware of the dough kneading process. I kneaded my dough the way I knead them for making chapatis, but that wasn’t enough. I needed the basic bread dough recipe to get better loaves from the oven. Making a dough is the most important part of any baking.

    How to knead bread dough?

    One of the most problematic areas of kneading bread dough is the stickiness of the dough. The art is to deal with the stickiness and knead the dough properly. The more you knead the better it is. A soft dough will help you give desired shapes to your bread. If the dough is not prepared well, the final product also does not taste/look good.

    How to make bread dough?

    Once you master the homemade bread dough kneading process, bread baking becomes so very easy. The joy of eating your own baked chemical and preservatives free bread is incomparable. Follow this stepwise basic bread dough recipe and it will help you get a soft and non-sticky dough.  Once you get the dough, follow my recipes to make white sandwich bread.

    Over to recipe now.

    Ingredients

    Use Conversion Table to convert cups into grams

    ItemsQuantity
    All Purpose Flour400 gm
    Instant Yeast5 gm or 1 tsp
    Sugar1 tsp
    Salt1 tsp
    Luke Warm Water200 ml
    Butter/ Oil2 tbs

    Calories Count

    Total Calories1724.75
    Total Servings1 Loaf
    Calories per Serving1724.75

    Instructions

    Activating the Yeast

    Take a dry bowl, add yeast, sugar and lukewarm water and stir it well. Cover the mixture and keep it in a dry place for about 15 min or till the yeast gets activated as shown in the pic below.

    basic bread dough recipe yeast fermentation

    Making the Dough

    Take a fresh bowl of a large size. Add all purpose flour and salt. Add the activated yeast to the flour and mix it well.

    basic bread dough recipe Ingredients

    Kneading Process

    Initially the dough will be sticky. Time to show your muscles. Take a little bit of butter/ Oil on your hands and knead the dough for about 7 to 10 minutes using pull and fold method. The dough will still be a little sticky but will become very soft.

    basic bread dough recipe Kneading

    First Rise

    Place the dough into a greased pan and cover it with a cling wrap or Kitchen towel. Keep this pan in some warm place until the dough doubles in Volume.

    basic bread dough recipe Proving

    Second Rise

    Once the dough doubles in volume take it out on a lightly dusted surface, dusted with flour, Punch it to release the air and knead it for another 5 minutes. You now need to shape the bread in a desired shape. You can visit my list of recipes to see various shapes of bread you can bake.

    Finally shape it in a desired shape, cover it with a clean wrap and keep it for the second rise.

    Print Recipe
    Stepwise Basic Bread Dough Recipe
    Learn how to knead a basic bread dough for a white sandwich loaf. This simple and step-by-step process will make your basic bread dough recipe easy. Bake your own bread at home.
    Prep Time 20 minutes
    Cook Time 35 minutes
    Passive Time 70 minutes
    Servings
    Loaf
    Ingredients
    • 400 gm All Purpose Flour
    • 5 gm Instant Yeast
    • 1 tsp Sugar
    • 1 tsp Salt
    • 200 ml Luke Warm Water 1/2 cup = 120 ml
    • 2 tsp Butter You can use Oil as well
    Prep Time 20 minutes
    Cook Time 35 minutes
    Passive Time 70 minutes
    Servings
    Loaf
    Ingredients
    • 400 gm All Purpose Flour
    • 5 gm Instant Yeast
    • 1 tsp Sugar
    • 1 tsp Salt
    • 200 ml Luke Warm Water 1/2 cup = 120 ml
    • 2 tsp Butter You can use Oil as well
    Instructions
    Activating the Yeast
    1. Take a dry bowl, add yeast, sugar and lukewarm water and stir it well.
    2. Cover the mixture and keep it in a dry place for about 15 min or till the yeast gets activated as shown in the pic below.
    Making the Dough
    1. Take a fresh bowl of a large size. Add all purpose flour and salt.
    2. Add the activated yeast to the flour and mix it well.
    Kneading Process
    1. Initially the dough will be sticky. Time to show your muscles.
    2. Take a little bit of butter/ Oil on your hands and knead the dough for about 7 to 10 minutes using pull and fold method. The dough will still be a little sticky, but will become very soft.
    First Rise
    1. Place the dough into a greased pan and cover it with a cling wrap or kitchen towel.
    2. Keep this pan in some warm place until the dough doubles in the volume.
    Second Rise
    1. Once the dough doubles in volume take it out on a lightly dusted surface, dusted with flour, Punch it to release the air and knead it for another 5 minutes.
    2. You now need to shape the bread in a desired shape. You can visit my list of recipes to see various shapes of bread you can bake.
    3. Finally shape it in a desired shape, cover it with a clean wrap and keep it for the second rise.
    Recipe Notes

    Don’t add water (suggested amount in recipe) to flour in one go. Knead the dough and keep adding water little by little. Absorption capacity of flour can vary depending upon brand, quality and weather conditions.

    © AnyBody Can Bake. Images & content are copyright protected and any unauthorized use is prohibited. Links in the post may be affiliate links. We earn a small commission for referring at no additional cost to you. Thank you for supporting us.

    15 COMMENTS

    1. Hi Sonia Wen I take out d bread from d oven the top is very hard not like d market kind soft and spongi pls tell where I m going wrong.

      • Ruchi,

        There are few reasons that can make crust hard, like
        1. If the temperature inside the chamber was too high.
        2. The dough was too hard.
        3. You baked the bread more than required.

        Also brush the bread with butter after baking and let it rest for minimum 2 hrs. This will help to soften the crust.

        Happy Baking
        Sonia

    2. hi mam
      In this recipe you have used 200 ml water for 400 APF
      and in multigrain bread you have used 380 ml for 400 gms of flour ….
      does multigrain flour soak more water?
      also after first proofing
      dough is still sticky cant handle very loose .. where m i making mistake ??

      • Anuprita,

        Multigrain flour absorbs more water than APF. So the difference in water measurements.
        If you find the dough sticky, reduce the water amount next time. Hope it helps.

        Happy Baking
        Sonia

    3. Hi hum abhi bread first time bana rahe hain please aap bataiyegi ki pull and fold method kya hota hain thanks

      • Hi Indarni,

        There are three types of yeast that I am aware of viz. Instant yeast, dry yeast and fresh yeast. You can use either of them in the recipe using the following ratio.
        Fresh yeast : dry yeast : instant yeast
        1 : 1/2 : 1/3

        For example, if the recipe calls for 15gms of fresh yeast than alternatively you can use 7gms of dry yeast or 5 gms of instant yeast in the same recipe.

        Let me know if you still have more questions.

        Sonia

    4. I am waiting for the day when I will have courage to do this….its like every weekend I will give a thought and then give up. Hope next weekend.

      • Hello Kirti,

        There is no better way to do it “Now”. I understand when you talk about courage. I have gone through the Sine Wave of courage. I realized that it is the mind which deviates us. Tell your mind to “Shut-Up”, you will see your courage rising. 🙂

        Regards
        Sonia

    LEAVE A REPLY

    Please enter your comment!
    Please enter your name here

    This site uses Akismet to reduce spam. Learn how your comment data is processed.