Friday 14 March 2008

White Bread Dough Recipe

How to Make Plain White Bread Dough

Here is a simple plain white bread dough recipe.

It can be used for savoury and sweet breads with fillings and glazes.

Ingredients for White Bread Dough Recipe
2 + 1/2 Cup Plain White Flour
1 7g Sachet Yeast
1 + 1/2tsp White Sugar
2/3 tsp Salt
Warm Water

Getting Started on Jeenas White Dough Bread Recipe

Mix all dry ingredients for your white bread together in a baking bowl.

Gradually add enough water to form a dough. Only add a little water at a time and mix well.

Grab and knead the dough by pulling the dough and pressing it together.

Knead for about 5 minutes until the dough is smooth.

Once kneaded to a smooth texture lightly grease the bowl and cover with plastic wrap or a plate.

Place in a warm place for 30 minutes or until risen and doubled in size.

Once risen take out of the bowl and knead together for a minute.

Your white dough is now ready to be used for sweet bread recipes, savoury bread recipes and glazed bread ect.

I hope you enjoyed ready this white bread dough recipe as much as we enjoyed baking and eating it, why not taste some for yourself?


Finla said...

Coudn't see the last pic.
I too make home made bread twice a week.

Seena said...

thats a good one to share, once I baked this, but was not much good, I think.. :D

Ruth Strong said...

This dough looks so good.... I love the feeling of fresh dough. I bet it tastes lovely when baked.

Anonymous said...

Do you know the weights and measurements in pounds and ounces? I'm English and I don't know how to weigh cups. :)

Chef Jeena said...

Hi Emma, if you use approx 1 pound and 8 ounces of flour that will work, also if you only have 1 pound(16 ounces) of flour that will work too.

Thank you for visiting please come back to see more newly updated food recipes.

Jeena :-)

Anonymous said...

so, how long do you cook this and at what temperature??

Chef Jeena said...

You can cook some bread at 180-200C in a hot oven for 20 minutes or until it sounds hollow when tapped.

BooBii said...

Hi Jeena,

Like to check with you regarding the kneading process. Most of the books wrote to knead the dough until it reaches the membranous stage. Is it necessary to do that? Because you mentioned to knead until the dough is smooth, thereafter cover with a wrap. Please enlighten me. Thanks

Wee Chuang