Click on the image, above to submit to Pinterest.
Basic Yeast Dough
Basic Yeast Dough is a traditional British recipe for a classic basic yeast dough that can be used as the base for breads, pizzas, dough balls and even sweet dishes such as Chelsea buns. The full recipe is presented here and I hope you enjoy this classic British version of: Basic Yeast Dough.
prep time
30 minutes
cook time
25 minutes
Total Time:
55 minutes
Additional Time:
(+26 hours proving)
Makes:
1 loaf
Rating: 
Tags : Bread RecipesBaking RecipesBritish Recipes
This is a classic basic yeast dough that can be used as the base for breads, pizzas, dough balls and even Chelsea buns!
Ingredients:
500g strong white flour
300ml warm water
1 tbsp fresh yeast
1 tsp caster sugar
2 tsp salt
4 tsp extra-virgin olive oil
Method:
Sift together the flour and salt into a bowl. Form a well in the centre then sprinkle the yeast over the flour. Dissolve the sugar in the warm water then whisk in the olive oil. Pour the resultant mixture into the well in the flour then use a fork to bring the flour from the edges into the liquid.
Mix until all the flour and water has mixed together then, using floured hands, bring the mixture together into a dough and knead lightly. Turn the resultant dough onto a floured work surface then knead until the mixture is smooth and elastic. Dust the dough with flour then place in a large bowl. Cover with clingfilm or a clean, damp, cloth then set aside to prove in a warm place for about 60 minutes, or until the dough has doubled in volume.
When the dough has risen, knock back then turn out onto a floured surface and knead once more. The dough can be used immediately, as required, or it can be covered and kept in the refrigerator for 24 hours. To form a loaf shape the dough, place in a greased loaf tin then cover with a damp cloth and set aside to rise until doubled in volume.
Remove the towel and transfer to an oven pre-heated to 175°C. Bake for about 25 minutes, or until cooked through and nicely browned (the base of the loaf will sound hollow when tapped). Allow to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.
