Name: Basic Bread Dough Recipe
Yield: 2
Cuisine: American

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Tasted Gir Kesar? The GI-Tagged Mango From Gujarat

Touch It, Clean It: Why High-Touch Kitchen Areas Need Attention

Ramadan 2023: Essential Tips To Avoid Wasting Food

Be A Smart Cookie: Don't Settle For Store-Bought Cookies

Kitchen Tips To Clean Your Wooden Spatulas And Spoons

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Basic Bread Dough Recipe

Elisa Gennari

Crawler

American

<p>Healthy and amazing bread dough recipe.</p>

High protein flour

Durum wheat

Dried bread yeast

Water room temperature

Salt

Malt or maple syrup or honey

In a big bowl dissolve the yeast with the water, add malt and 300gr of flour. Mix with a spoon, from the bottom to the top, to add as much air as you can. In a couple of minute you will get an elastic batter. 

step 1

Add durum wheat and and keep on mixing. When the dough becomes too hard to mix with the spoon, start kneading it with your hands in the bowl or on the countertop. 

step 2

Knead for other 10 minutes and then add the remaining flour, oil and salt. The last 100gr should be added a little at a time. If the dough is too soft, add some more flour, and if its too thick, stop when you have a smooth and elastic dough, that wont stick to your hands. The dough should be as soft as your earlobe. Make a ball and cover with a plastic wrap or a wet cloth. 

step 3

Let it sit for at list 4/6 hours, or until it has at least doubled in size. This step is crucial, you don't have to rush and just wait, or the final result may be as though as a rock. 

step 4

When the dough is ready, knead it a little just to shape it into a loaf, and put it on a baking tray, covered with parchment paper or dusted with flour. 

step 5

Make some incision on the top and let it rest for at least 30 minutes. Put the tray in the pre heated oven, at 220c for 15 minutes, then lower it to 180 and let it cook for 35/40 minutes. Let the loaf cool down on a wire rack. 

step 6

Using a stand mixer:first attach the hook. Follow all the step using the machine at a medium high speed. When the dough won't stick to the bowl anymore, turn off the machine and knead it for a couple of minutes on the countertop with your hands, using flour to avoid it from sticking. 

step 7

Honest Cooking