Basic Yeast Dough

Last week, I wrote about yeast and how it works to produce the best foods you can think of, and they are numerous. We have various kinds of breads and rolls, doughnuts, buns, and even some cakes have yeast in them. This week, we will be looking at how to make the simple bread using the basic yeast dough.

Basic Yeast Dough

The following method is basically valid for all types of yeast dough, and sometimes a little sugar is added as well.

500g plain flour
30g.  fresh yeast
250ml lukewarm liquid(milk or water)
50g butter melted
1/2 teaspoon salt
1egg
1egg yolk beaten to glaze

First of all, make sure all the ingredients are at Room temperature before you begin. Prepare all the necessary ingredients and equipment. Weigh solid ingredients exactly. Measure liquids precisely and bring them to the correct temperature. Grease a 1kg loaf tin or two 0.5kg loaf tins. 

Sift or sieve the flour into a bowl and make a well in the center. Cream the yeast with a little of the lukewarm liquid, then add the remaining liquid. Pour this mixture into the well in the center of the flour and sprinkle a little of the flour over the top.

Cover the bowl with a damp cloth so that the warmth can circulate beneath it. Leave the mixture in a draught free place but warm for 15 minutes, until the layer of flour which covers the yeast shows deep crevices and bubbles appear at the surface. At this stage, it is better to rely on your eyes than on the clock when judging if the yeast has stayed long enough. 

When ready beat the yeast mixture into the remaining flour with the slightly cooled melted butter, salt and beaten egg. For this it is best to use a large wooden spoon, beating until a dough is formed. Then transfer the dough to lightly floured surface and knead until smooth and elastic for about 5-10 minutes. If the dough remains too moist and sticks to the fingers, it must be vigorously beaten again. If necessary, you can gradually work in a little flour. 

When the dough has been sufficiently kneaded, sprinkle with flour, cover and leave to rise in a warm place until double in size. This is called the first rising. When well risen, knead lightly again and shape the dough to fit the prepared loaf tin, or form into individual bread rolls and place on a greased baking tray. Before baking, the shaped dough must be risen again or proved.

 The tin or baking tray containing the dough should be put in a large oiled polythene bag. The proving time depends on the temperature at which it takes place but it’s usually shorter than the first say 8-12 minutes. When placing the dough in a tin or mould, fill only half way up with the dough and leave until it’s risen to the top of the tin. While the dough is proving a second time , pre heat the oven to gas mark 5 (230 degrees C).

 Brush the bread with the beaten egg yolk and finally place in the oven. Bake the large loaf for 35-45minutes, and the smaller loaves for 25-35 minutes, and the individual loaves for 15-20 minutes. The cooked loaf should be slightly shrunken from the sides of the tin and when turned out it should sound hollow when tapped on the bottom.



Written by Ewoma