How to make Bread Dough

hi food tube carryanne here .

I'm going to show you my basic bread dough recipe .

It's fantastic .

It's easy , it's simple .

And you can do so many other different things with it .

So let me show you how so we're gonna start with 1 kg of strong white red flour .

I'm gonna use a fork , and I'm gonna make a well in the middle .

Now , I know you might be thinking I'm crazy , but there is a very good reason for this .

Usually , I would do this on the work surface , but because this is such a beautiful work surface , I don't want to mess it up with dough , So I'm doing it in a very big mixing bowl .

So if you come and have a look , my friends , we've now got a nice big well in the middle of the flour and into there on one side I'm gonna add a tablespoon of caster sugar on that side and then over this side , I'm gonna add a very large pinch of salt , and then we're gonna pour in a pint of warm water .

Well , I say warm room temperature water straight into the middle , and then I'm gonna add my yeast .

The reason why we add the yeast on top of the water and the sugar and the salt is because sugar makes the yeast come alive .

Salt will kill it .

We need the yeast to be alive because that's what's gonna make our bread grow in the oven grow before we put it in the oven and make it taste really , really good .

And then a nice glug of olive oil .

Not too much , not too little .

The olive oil is not for flavour , really .

It's just I always find that when I put the olive oil in it , it it's easier to need .

It makes the dough a little bit more stretchy , a little bit more elastic .

Um , but you can leave it out if you want to .

Now we're gonna get our fork , and we're gonna go into the middle , and we're gonna mix mix , mix , mix , mix .

And what we're gonna do is we're gonna slowly go round the edges and bring in the flour .

If we were doing this on the work surface , the water wouldn't be everywhere .

It would stay in the centre because we've built the wall around the outside .

So we want to do this until it gets quite thick .

And once it starts to get thicker , as you can see , a more doughy , you can stop using the fork and get your hands in for this stage .

I like to use one hand and keep one hand clean .

So I'm gonna keep my clean hand on the side of the bowl and I'm gonna go in with my hand .

That's gonna get dirty .

And we're just bringing it all together until it's one big ball of dough and then we're gonna bring it out onto the counter , and we're gonna need it until all those strands of glue and are stretchy and the dough is lovely and elastic , and then we're gonna leave it to rest and to grow .

It's a great workout for your upper arms or if you can't be bothered .

The kids love doing this , because if you think about it , it's like play doh , really , innit it .

But you can eat it when you're finished , so this looks like it's come together nicely into a nice big lump .

So all the flour that's left in the bottom of the bottle , I'm gonna tip out onto the surface , spread it out a little bit , and then we wanna start stretching and needing and stretch in some more .

This dough .

I'm not gonna talk much while I'm doing this because I'll probably get a bit breathless because , like I said , it does take a bit of elbow grease , but it's so worth it in the end .

And as you can see , the more we're needing it , the more it's time to look like a really smooth ball of dough .

And you'll know when your dough is ready because it will just it will just feel right .

I know that sounds like such a stupid thing to say , but it starts to get tighter , but also softer .

OK , so there you have your dough .

We've got some flour in the bottom of this bowl .

I'm gonna put that in , and then we're gonna cover this with a very slightly damp tea towel , and we're gonna put it in a warm place , and it's gonna need to prove which means grow , um , until it's doubled in size , which usually takes about 30 to 40 minutes , and it does double in size .

If you don't believe me , here's one I made earlier .

Ready ?

Are you ready ?

Look at that .

Is that not just incredible ?

So we're gonna get rid of this one and leave that one to grow .

What we now have to do is we have to now knock most of the air that we've generated in this dough back out again .

And it's called .

This process is called the knocking back process .

Because that's what we're doing .

We're knocking it back to how it was .

Look at that .

Look at all those air bubbles and it smells so yeasty .

Look at that .

It smells like a really nice beer .

What we're gonna do with this beauty is we're gonna just give it a quick not as much as we did before .

We just wanna take out quite a bit of the air that we put in just nicely .

And as you can see , it's so much more bouncier , so much more glutenous as they would call it .

And it's just it's just lovely .

It's such a joy to to need .

So there you have it , my friends , My simple basic dough recipe .

You can use it for a multitude of recipes .

Pizza , garlic bread , sweet breads , breadsticks , er for catchers rolls all sorts of things .

It's so easy .

It a go .

Let me know what you made in the comments box below .

Or what you'd like to see me make with this .

I'm quite happy to take on some suggestions .

Don't forget to like it .

If you like it .

Subscribe if you want to .

It is free after all .

But most importantly , my friends have fun .

Enjoy yourselves .

And I'll see you next time .

Happy cooking .

Hi , guys .

Kerry Ann here .

I'm gonna show you how to make a really , really good flavoured butter .

Now , this is something you can do with just ordinary plain butter .

And you can use it to jazz up your normal everyday meals , like your steaks or your pastas or your fish .