Bread dough. With spoon, stir in enough remaining flour to make a soft dough. How to make bread dough the simplest way To get you started, you just need a few ingredients, mix them, then knead them, shape the dough, and let it rise. In a large mixing bowl (this is my favorite mixing bowl), combine the water, yeast, and sugar. Bread dough

You can cook Bread dough using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients of Bread dough
  1. Prepare 1 cup of Milk.
  2. It’s 1/4 cup of Oil.
  3. It’s 2 tsp of Active dry yeast.
  4. You need 2 tbsp of Sugar.
  5. You need 1 tsp of Salt.
  6. Prepare 3 cup of Flour.

After the yeast has proofed, add the yeast mixture to the flour. Using the dough hook start adding the flour one cup at a time until the dough combines and forms a soft dough. On a floured surface knead the dough until smooth and elastic and form a ball. Add the oil to the large bowl and add the dough to the bowl and cover.

Bread dough instructions

  1. Warm milk in microwave for one minute.

  2. Add milk and oil to bread machine basket.

  3. Add yeast, sugar, and salt into milk and oil mixture.

  4. Add flour last.

  5. Set bread machine setting to dough, it should last 90 minutes.

  6. If dough is sticking on the sides of machine add a little flour, if dough is too dry add a little milk.

  7. *this recipe can be done with out a bread machine also. Instead of using the bread machine use a large bowl (glass works best) add all the ingredients in the same order. Cover bowl with a towel so it can rise. Set bowl in a warm area (top of the fridge, oven or on a window sill) for 3 hours. check on dough throughout to make sure its not drying out. if it does dry out mist with water..

Bake Bridgford® Frozen Bread & Roll Dough to golden brown perfection - right in your home oven! Kneading the dough makes bread and rolls light, airy, and chewy. It's a crucial step in making yeast breads. Without well-developed gluten, your bread or rolls would be flat and tough. In this video, you'll learn how to knead dough by hand to strengthen the gluten strands that give bread structure.