Bread dough – Italian recipe

The bread dough is a timeless recipe… it can be flavored with olives, bacon, nuts and seeds, or you can use it as a base for pizza, focaccia, stuffed braided bread or Stromboli! Find this and many more recipes with pictures on the Giallozafferano App (in English)


The bread dough is one of those timeless recipes, rooted in time… let’s see how to make a basic bread dough!
Ingredients for about 2 lbs (900 g) of dough:
Bread dough
(2 lbs – 900 g)
• 1 ¼ cups (300 ml) of water
• ½ tbsp (8 g) of salt
• 1 tsp of malt or sugar
• just under 1 tsp (3,5 g) of active dry yeast or ½ oz (12 g) of fresh yeast
• just under 2 cups (250 g) of bread flour
• 2 cups (250 g) of all-purpose flour
• 3 1/3 tbsp (50 ml) of extra virgin olive oil
First of all, in a small bowl, combine the active dry yeast — or ½ oz (12 g) of fresh yeast — with a little lukewarm water, taken from the total amount of water, and the malt — if you don’t have malt, you can replace it with a teaspoon of sugar. And let it dissolve.
In a large bowl, sift the all-purpose flour and the bread flour; the bread flour has a high gluten content, so it’s suitable for bread making. Now make an indentation in the middle of the flour and pour in the yeast, malt and water mixture… and mix into the flour. Add the salt and the oil to the remaining lukewarm water, then pour into the flour mixture… and bring the ingredients together with your hands. Work quickly with sweeping movements and continue to knead for at least 10 minutes.
Once the ingredients have come together, transfer the dough to a lightly floured work surface and knead until you have a smooth, even dough.
When the dough is nice and smooth, form into a ball… well stretched, as you can see… then dust a large bowl with flour, put in the dough, cover with cling film… and let it rise for at least 2 hours in the turned off oven, but with the light on.
Here’s how the dough looks after rising. Now sprinkle the work surface with flour… turn the dough out of the bowl… and give it a round shape… place it in the middle of a baking tray, that has been lined with parchment paper, and let it rise for another hour in the turned off oven, with the light on; remember to place a small bowl of water on the bottom of the oven.
Our bread dough is risen and ready to bake; if you want to make a loaf of bread like this, score the top with a knife in a cross pattern or in this way… and bake at 390°F (200°C) in a static oven for about 45-50 minutes.
The bread dough can be flavoured with olives, bacon, nuts and seeds, such as walnuts, or you can use it as a base for pizza, focaccia, stuffed braided bread or Stromboli. From Sonia and Giallozafferano, bye bye and see you next videorecipe!


yellowsaffron says:

Fahrenheit (200° Celsius)

deadwood85 says:

why the light on in the oven?

Richard Collura says:

Now THAT’S the way a bread should look!

killa18721 says:

is the kneading necessary

Ogi The Yogi says:

what kind of malt do you use?

Tri ningsih says:

can I use the wholemeal flour

yellowsaffron says:

You can use all all-purpose flour

The Dinkles says:

ferenheit right?

yellowsaffron says:

No, but you can divide the bread into 3-4 pieces, after baking, and freeze in freezer bags.

Zierah Nur says:

can i change olive oil to vegetable oil?

Wendy Aguayo says:

Hi can the sourdough starter be used to make this bread? If so how do we incorporate it to the ingredients?

Tazz says:

thanks for this recipe. i am sure to try it. thank more importantly for keeping the video precise and informative!! thumbs up! 🙂 

Marco Longo says:

Vai Sonia!

MagnesiumSodium says:

can this dough be used to make toast or is that a different recipe?

mattzx77 says:

No lol. This is a malt extract but malt is made from barley and what beer is made with. Honey is made by bees using flower nectar and pollen

leander roberts says:

thank you show me to make bread well

Heghineh Cooking Show says:

Great recipe good looking bread!
Will definitely try it, thanks for sharing

Heghineh Cooking Show says:

I will do that, love your recipes, always work perfect!

771blahblah says:

Can this dough be refrigerated?

Kahmung Lee says:

Hi, can I store this bread dough in the freezer or fridge without baking it for future use?

Galia Elhassan says:

very nice

van sin says:

Will it be the same timing with different type of oven ?

Loverlhine Ivy says:

the yeast looks more than a teaspoon

seattwa says:

Why does she use bread and all purpose flours?

Pamela Zavaleta says:

To bake the bread is in degrees Celsius or fahrenheit???

K Billy says:

Does the bowl of water stay for the baking?

Alessandra7967 says:

very good interpreter

Gregory Hahn says:

Very Good ,My first bread .So easy .

Seri Atikah says:

As i knead the bread dough it gets sticky so I added in More flour as knead but I never got it as smooth and clean as yours. 🙁

yassine maroc says:

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