Basic Bread Dough

A versatile, beginner-friendly dough that can become pizza, fry bread, doughnuts, or flatbreads.

Why yeast matters:

Adding yeast to flour makes your dough fluffier, lighter, and chewier.

  • Too sticky? Add a little flour, kneading and squeezing until it no longer sticks to your hands.
  • Too dry? Add a little water, a splash at a time.
  • Always rest your dough and allow it to rise — this step is key for texture and flavour.

Ingredients

  • 2 cups warm water
  • 1 heaped tsp active dry yeast
  • 1 tsp sugar
  • 4 cups flour (plus more if needed)

Method

1. Activate the yeast

  • In a jug or bowl, combine:
    • 2 parts warm water (e.g. 2 cups)
    • 1 heaped teaspoon yeast
    • 1 teaspoon sugar
  • Whisk and let sit for 10 minutes until it bubbles.

2. Make the dough

  • Add 4 parts flour (e.g. 4 cups) to the yeast mixture.
  • Stir until smooth — this soft dough is great for focaccia or fry bread.

3. Adjust if needed

  • For pizza dough or flatbreads, add another part of flour (e.g. 1 more cup) to make a firmer dough.
  • Turn it out onto a lightly floured board and knead.

Kneading Tips

  • Kneading develops gluten and gives the bread its structure.
  • Use your hands or a dough hook in a stand mixer.
  • The dough is ready when it springs back after a gentle poke.
  • Add flour as needed while kneading to keep it workable.

Prove the dough

  • Place the dough in a lightly oiled bowl.
  • Cover and leave in a warm spot for 1–2 hours.
  • It should double in size, so choose a bowl with room to grow!

Now the fun part – shape it into anything!

Pizza dough – Roll it thin, add toppings, bake hot.

Doughnuts – Pinch off pieces, fry until golden, dust with sugar.

Flatbreads – Flatten and fry in a lightly greased pan.

 

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