All-purpose Yeast Dough

INGREDIENTS

410 g water, room temperature 30g sugar9g salt, not iodised 15g klim/milk powder 1 teaspoon yeast90g oil670g white bread flour

METHOD

Mix ingredients together in the order listed. Knead well, do not add more flour. Dough will be soft and slightly sticky.
Leave to rise, covered well, for around 2-3 hours until doubled in size. Alternately, you can cold proof in the fridge for 12 hours.
Punch down, then use as desired.
Remember to always leave the shaped dough to proof a second time- for around 30-40 minutes- until puffy.
Then bake in a well preheated oven on 180°c until golden.
Brush with butter immediately thereafter for extra gloss and flavour.
Makes fantastic subs, pitas, naan etc.

POSTED ON

19 Feb 2024

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