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Traditional Yeast Dough

Traditional Yeast Dough
Flour 500 g
Water (30-36°C) 250 g
Vegetable oil, or margarine, or butter 60 g
Sugar 40 g
Salt 1 tsp
Dry yeast 1.5 tsp
Or fresh yeast 20 g
  • Begin by testing yeast. Dissolve 2-1/4 tsp. of yeast (for 1 package) in 1/2 cup warm water and let sit for 5 minutes. If the mixture bubbles, the yeast is alive. If not, go out and buy fresh yeast.

  • Combine about 1/4 of the flour and the rest of the dry ingredients in a large mixing bowl.

  • Heat the liquid ingredients in a saucepan until just warm. A food thermometer should read 25-30° C (110° F). Shortening or butter does not need to melt but should be soft.

  • Combine dry and liquid ingredients and add the softened yeast along with eggs, if called for. Beat well for three minutes, using a mixer or by hand.

  • Gradually add the rest of the flour to the dough, stirring with the mixer or spoon as long as you can:

  • When the dough becomes too stiff to stir, sprinkle a clean working surface with flour and turn the dough onto the surface.

  • Begin kneading. Gather the dough into a ball and fold it in half towards you. Press down and away from you firmly but lightly with the heels of your hands. Turn dough 1/4 turn and repeat process.

  • Knead as long as the recipe calls for, until the dough is smooth and feels springy and elastic.

  • Grease a clean mixing bowl with shortening. Place the kneaded dough in the bowl and turn it so all surfaces are greased:

  • Cover the bowl with a towel and set in a warm spot to rise for 40 minutes.

  • When dough is doubled, punch down dough and let it sit for 1-1.5 hours:


  • Punch down dough and let it sit for 10 minutes before proceeding. Divide dough into pieces as called for in recipe.

  • Flatten dough pieces and roll up tightly, jelly roll fashion. Pinch edges to seal. Place in greased loaf pans so the short sides touch the pan. Cover and let rise again until the dough fills the pan and rises 1" over the top:


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  • Bake as directed in recipe. Remove from oven when golden brown and loaf sounds hollow when tapped on the bottom. Remove from pans and let cool:


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