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About Us > Recipes > Basic Yeasted Bread Dough > 
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Basic Yeasted Bread Dough

Perfect Pan Loaf Bread

Simply mixed, kneaded, and left to rise for 12 hours or up to 2 days in the refrigerator. This dough can be shaped for a loaf pan, boule or pizza.
  • 1 teaspoon active dry yeast
  • 1 1/3 cups lukewarm, chlorine-free water (95-105%F.)
  • 1 teaspoon organic sugar, barley malt, or honey
  • 2 tablespoons olive oil, plus more for coating the rising bowl
  • 3 cups unbleached white bread flour
  • 2 1/2 teaspoons kosher salt
  • 3/4 cup whole wheat bread or whole rye flour
  • 1 tablespoons melted butter.
  1. Proof the yeast and make the sponge: In a bowl, combine the yeast, water, and sweetener. Stir to blend and let stand until foamy, about 5 minutes. Stir in the oil and 2 cups of the white flour. Cover the bowl with plastic wrap and set in a warm spot to ferment for 1 1/2 to 2 hours until bubbly.
  2. Mix the dough: Uncover the sponge and stir in the salt, all of the whole wheat flour, and enough of the remaining white flour to form a ragged mass of dough. Scoop the dough out onto a clean, lightly floured surface. Wash out the bowl and thoroughly clean and dry your hands.
  3. Knead the dough for 10 minutes until it is smooth and elastic.
  4. Ferment the dough: Lightly coat the inside of the bowl with oil. Turn the dough over several times in the bowl and cover tightly with plastic wrap. Allow the dough to ferment until doubled, about 1 1/2 hours.
  5. Transfer the dough to a clean, lightly floured surface. Let the dough rest for 5 minutes.
  6. Preheat the oven to 400 degrees.
  7. Shape the dough: Gently press the dough into a 1-inch thick circle. Fold the top third of the dough over and press to form a seam in the middle of the circle. Fold the bottom third up to meet the seam and press firmly with your fingers to seal. Flip the dough over and tuck in the edges. Place the dough seam side down in a lightly greased loaf pan.
  8. Proof the dough: Cover the dough with a damp towel and set aside for about 1 hour, or until the dough an inch above the pan. Uncover the dough and brush with melted butter
  9. Bake the bread! Bake the bread for 45 minutes or until it sounds hollow when tapped underneath.
  10. Cool the bread Turn the bread out onto a wire rack to cool for at least 45 minutes before slicing.


Yield: 1 loaf of bread or 2 12-inch pizzas

About Chef Peter Berley

Adapted from: The Modern Vegetarian Kitchen William Morrow 2000

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