Versatile Easy Yeast Dough Recipe (2024)

FAQs

What is the simplest method for mixing yeast dough? ›

Straight Dough Method:

As the simplest form, the straight dough method is one simple step: combine all ingredients in the mixing bowl and mix. It is safest to mix the yeast separately in a little water to distribute the yeast evenly throughout the dough.

Yeast doughs are classified as lean doughs, for example a baguette, because they are low in fat; as rich doughs with a softer texture because they include fats, sugar, and eggs, such as a cinnamon roll or a Jewish challah; or as a laminated dough prepared by folding in butter.

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder. I use full fat milk powder but if you can only find non-fat or skim that works too.

Straight Dough Method is the simplest and the most common method of mixing yeast dough. Yeast is first dissolved in water, and then it is added to flour and salt mixture. After that, the dough is kneaded until it becomes smooth and elastic.

For each cup of flour (125 g), that is 1.5 g of instant yeast, or 1/2 teaspoon. For salt, I add 2% of the flour weight or 2.5 g per cup or about 0.4 teaspoons of table salt if all else is unsalted.

There are three different methods for mixing the ingredients for yeast breads: The Straight Dough Method, The Modified Straight Dough Method, and The Sponge Method.

Active dry and instant yeasts can be substituted for one another at a 1:1 ratio. Active dry yeast will take about 15 to 20 minutes longer to rise than instant yeast. To encourage active dry yeast to start its activity without having to proof, just use very warm water in your dough mixture (120-130°F). What is this?

For best results, base your yeast dough on wheat flour — only wheat-based flour provides the type and amount of protein yeast dough needs to support its structure. Whole wheat flour, white whole wheat flour, bread flour, or all-purpose flour are all good choices.

A Quick Primer

Dry yeast comes in two forms: active and instant. "Active" describes any dry yeast that needs to be activated prior to use, while "instant dry yeast" describes any dry yeast that's ready for use the instant you open the package.

Commercial bread is softer due to the steam process used by bakeries, which is made to keep bread hydrated and fresh. Use cold water in a pan and put it on a rack beneath your bread to create steam.

What is the secret to a soft and fluffy bread? ›

You want to rise the dough so that the yeast still has enough energy in it to work in the oven to give you a nice, light, fluffy loaf of white bread. Lightly cover the loaf pans with plastic wrap - do not make it too tight as you don't want the dough to rise up and get trapped in the plastic wrap.

To make fluffy and light bread, high-protein flour is a must. Its low-protein counterpart, otherwise, is too weak to form consistent gluten networks and, as such, weakens the dough's texture. I always remind myself to check the protein content before buying flour from any supermarket or grocery store.

Hydrate dry ingredients. hom*ogenize the dough by evenly distributing all the ingredients. Knead the dough. Develop the gluten.

The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula.

The straight dough method is the easiest of all of the bread mixing methods. The straight dough method is used primarily for making lean yeast doughs, meaning dough that does not contain any fat.