Bread Dough


225g strong bread flour (plus extra for kneading)
1 x 7g sachet easy bake dried yeast
1 tablespoon of vegetable oil
150ml warm water (not hot)

Method (to make the dough):

  1. Heat the oven to 220 o C / 425 o F / Gas mark 7
  2. Sieve the flour into a mixing bowl and mix in the yeast
  3. Make a ‘well’ in the center of the bowl and pour in the oil
  4. Gradually add the warm water and mix with a wooden spoon to make a soft but slightly sticky dough
  5. Dust your hands and a clean surface with flour and knead the dough for at least 5 minutes – until a soft,
    elastic and smooth texture is formed

To make the Bread Rolls:

  1. Divide the dough into 6 even-sized pieces, using a knife or your hands, and knead each to form a round
    bread roll
  2. Place the rolls on a floured baking tray and leave in a warm place for about 30 minutes, until they rise to
    twice the size
  3. Bake in the preheated oven for 15-20 minutes, until golden brown. When cooked, the rolls will sound hollow
    when tapped underneath

To make the Breadsticks:

  1. Divide the dough into 12 pieces, using a knife or your hands, and roll the dough into ‘stick’ shapes with the
    palms of your hands
  2. Place the breadsticks on a floured baking tray and leave in a warm place for 15 minutes to rise slightly
  3. Bake in the pre-heated oven for 10-15 minutes, until golden brown

  1. To make the individual size pizzas divide the dough into 4 pieces. Keep the dough whole for one large pizza
  2. Make rounds, about 5mm thick, using a rolling pin or pressing with your fingertips
  3. Place onto a floured baking tray, spread on some tomato puree and top with grated cheese and any other
    toppings you’d like (e.g. cooked chicken, chopped peppers, diced onion, sliced mushrooms, tinned pineapple
  4. Bake in a preheated oven for 10-15 minutes, until golden brown

* The bread dough can be frozen, in a freezer bag, for up to 3 months

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New project launches to examine local demand for shared kitchen facilities in the Vale

With support from the UK Government’s Shared Prosperity Fund, we have commissioned locally based PER Consulting and Lafan to examine the potential demand for a shared kitchen facility within the Vale communities of Barry, Penarth and Llantwit Major.