Ingredients
3 ½ cups (440g) all-purpose flour
1 ½ cups (360ml) warm milk or water (about 110°F/43°C)
2 tablespoons sugar
2 ¼ teaspoons (1 packet) instant yeast
1 ½ teaspoons salt
3 tablespoons oil (vegetable, olive, or melted butter work well)
Instructions
1. Activate the Yeast:
In a large mixing bowl, combine the warm milk (or water) and sugar. Sprinkle the instant yeast over the top and let it sit for 5–10 minutes, until the mixture becomes frothy. This step ensures the yeast is active and ready to help the dough rise.
2. Mix the Dough:
Add the flour, salt, and oil to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5–7 minutes. The dough should be soft, slightly tacky, but not overly sticky.
4. First Rise:
Place the dough in a lightly oiled bowl, turning it once to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1–1½ hours, or until doubled in size.
5. Shape and Use as Desired:
Once risen, punch down the dough to release any air bubbles. Divide and shape it according to your desired recipe (see ideas below). Let the shaped dough rest for 15–20 minutes before baking, unless otherwise specified.
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