Description
This Soft Homemade Bread Dough recipe guides you through creating delicious, fluffy bread from scratch using simple ingredients. With a few stages of rising and kneading, you’ll achieve a soft, elastic dough perfect for loaves, rolls, or buns with a golden crust and tender crumb.
Ingredients
Scale
Dough Ingredients
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp sugar
- 1 1/4 cups warm water (110°F or 45°C)
- 3 1/2 cups all-purpose flour (more for dusting)
- 1 tsp salt
- 2 tbsp olive oil (or vegetable oil)
- 1 tbsp butter (optional, for softening the dough)
Instructions
- Activate the Yeast: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and stir gently. Let it sit for 5-10 minutes until frothy and bubbly, indicating that the yeast is active.
- Mix the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Stir with a spoon until the dough starts to come together.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky. Add a small amount of flour if sticky, but avoid over-flouring to keep the bread light.
- Let It Rise: Grease a clean bowl with oil or butter. Place the dough in the bowl, turning it to coat with oil. Cover with a damp towel or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Shape the Dough: After rising, gently punch down the dough to release air. On a floured surface, shape into a loaf or divide into rolls or buns as desired.
- Second Rise: Place shaped dough on a baking sheet or in a loaf pan. Cover and let it rise again for 30-45 minutes until puffed and slightly raised.
- Bake the Bread: Preheat oven to 375°F (190°C). Bake rolls for 25-30 minutes or a loaf for 30-35 minutes until golden brown and hollow-sounding when tapped.
- Cool and Serve: Cool bread on a wire rack before slicing. Serve and enjoy your fresh, soft homemade bread!
Notes
- Ensure water is warm but not hot to avoid killing the yeast.
- Kneading time is crucial for developing gluten for a soft texture.
- You can substitute olive oil with vegetable oil as preferred.
- Butter is optional but adds extra softness and flavor.
- Use a thermometer to monitor oven temperature for best baking results.
- Letting the bread cool completely before slicing prevents crumb from becoming gummy.
