Basic Yeast Bread

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2hours25min


10 people made this

This is a basic recipe for a yeast dough which you can make into a loaf, rolls or as a base for focaccia.

Sandy

Ingredients
Serves: 12 

  • 7g dried active baking yeast
  • 250ml warm water (45 degrees C)
  • 2 tablespoons caster sugar
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 345g plain flour

Directions
Preparation:20min  ›  Cook:25min  ›  Extra time:1hour40min rising  ›  Ready in:2hours25min 

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy and frothy; about 10 minutes. Lightly grease two baking trays.
  2. In a large bowl, combine the yeast mixture with the sugar, salt, oil and 125g of flour; stir well to combine. Stir in the remaining flour, 70g at a time, beating well after each addition.
  3. When a ball of dough has formed turn it out onto a lightly floured surface and knead until smooth and elastic; about 8 minutes.
  4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  5. Preheat oven to 180 degrees C.
  6. Divide the dough into 12 equal pieces and form into rolls. Place the rolls on prepared baking trays. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
  7. Bake for 20 to 25 minutes or until golden brown and rolls sound hollow when tapped on the bottom. Place on a wire rack to cool.

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Reviews (4)

Kelvo999
9

Something else. The key is to ensure the yeast is not dissolved in hot water - as mentioned 45 deg is about all you want!! - Be patient, rising times are approx. but this recipe works great!!! - 23 Jul 2009

sarahjayne
3

Yeast needs food for it to foam up, where is the salt or sugar in first step - 17 Feb 2012

tamsin54
1

This is the best bread recipe I have come across so far, I did change the sugar from caster to plain sugar though. I found it very easy to make, and the bread was just right, didnt smell of yeast as many other breads do. I would recommend this recipe to anyone. - 26 Jul 2013

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