Many years ago I got a bread machine as a gift. While that was ok for a few months, I quickly stepped up my game and started making dough from scratch. So here’s my Easy Bread Dough recipe.
Making bread dough is a breeze, but it does take some practice. The first few times I tried making homemade bread, it was a total disaster!
What is Rising & Proofing
Rising is the process where carbon dioxide makes the dough rise and develop flavor. Put the dough in a lightly oiled bowl (olive oil or non-stick spray) and cover with a tea towel or plastic wrap. The dough should be left in a warm location until it has doubled in size.
Proofing basically means the last rise of the dough in its final shape (e.g. bun, loaf, etc.) before baking. Many factors come into play for how long it will take to prove the dough. You can tell when the dough is ready for baking when the dough springs back after you gently press the dough with your finger.
Over time though you learn little tricks and get a feel for how to dough should feel. Proofing is a whole other matter that I won’t get into here as you can easily google how to proof bread.
This bread dough recipe is quick and easy and can be used as a starting point for buns, loaves or baguettes! For some of my other easy to make bread recipes, check out Paul’s Quick Soda Bread recipe or my Easy Homemade Baguettes Recipe. Or check out my Easy Pie Crust Dough recipe.
Instant Yeast vs Active Dry Yeast
Instant Yeast Does not need to be dissolved in water before use and can be mixed directly into the dry ingredients. On the other hand, Active Dry Yeast has to be dissolved in warm water with a bit of sugar before use to ensure it’s alive.
Does Yeast Go Bad?
Active Dry Yeast can go bad since it’s a living organism. It typically has a shelf life of 1–2 years when stored properly. To check if your yeast is still active, dissolve 1 teaspoon of sugar in ¼ cup of warm water. Add 1 packet of active dry yeast, stir, and wait for 5–10 minutes. If the mixture becomes frothy and bubbly, the yeast is still good. If not, it’s time to replace it.
Instant Yeast has a longer shelf life than active dry yeast but can still go bad. To test it, Dissolve ½ teaspoon of sugar in ¼ cup of warm water. Stir in 1 teaspoon of instant yeast. Wait 5-10 minutes. If the mixture foams and bubbles, the yeast is still active. If nothing happens, it’s time to replace it.
Gather your Ingredients
You will need the following ingredients to make this Easy Bread Dough recipe (see recipe card for quantities): Bread Flour, Active Yeast, Salt, Unsalted Butter, Water, Milk and White Sugar.
How to Make Easy Bread Dough
- In a medium bowl, mix water and yeast and mix well. Let sit for approximately 10 minutes.
- Stir in milk, then add melted butter, salt and sugar and stir until well blended.
- Pour the liquid mixture into a stand mixer. Using the dough hook attachment, stir in 4 cups of flour, 1 cup at a time. Add 5th cup of flour and continue mixing until the dough is smooth and elastic. Occasionally scrape the sides of the bowl to ensure all flour is mixed in.
- Move the dough to a greased bowl. Cover the bowl with a damp cloth. Let dough rise at room temperature for 2 to 3 hours or until the dough has doubled in size.
- Move the dough to a floured surface. Knead for 5 to 10 minutes.
- Shape the dough into the desired shape.
- Cooking time and temperature will vary depending on shape and size. For a loaf, it will usually take about 45 minutes at 400°F.
Printable Recipe Card
Rod’s Easy Bread Dough
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Ingredients
- 6 Cups Bread Flour
- 1 ½ Tbsp Active Dry Yeast
- 1 Tbsp Salt
- 2 Tbsp Unsalted Butter, Melted
- 1 Cup Water, warm
- 2 Cups Milk
- 2 Tbsp White Sugar
Instructions
- In a medium bowl, mix water and yeast and mix well. Let sit for approximately 10 minutes.
- Stir in milk, then add melted butter, salt and sugar and stir until well blended.
- Pour liquid mixture into a stand mixer. Using the dough hook attachment, stir in 4 cups of flour, 1 cup at a time. Add 5th cup of flour and continue mixing until dough is smooth and elastic. Occasionally scrape sides of bowl to ensure all flour is mixed in.
- Move dough to a greased bowl. Cover bowl with damp cloth. Let dough rise at room temperate for 2 to 3 hours or until dough has doubled in size.
- Move dough to floured surface. Knead for 5 to 10 minutes.
- Shape dough into the desired shape.
- Cooking time and temperature will vary depending on shape and size. For a loaf, it will usually take about 45 minutes at 400F.
Thank you. I went to chef school many many years ago, and without your home recipes I would be lost.
You’re very welcome!