Basic Enriched White Dough

Basic Enriched White Dough

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Servings: 3 loaves
Calories: 1044


  • 1.3 lb strong plain flour
  • 2 tsp caster sugar
  • 1 oz fresh yeast or 1 tbsp dried
  • 14 floz tepid milk
  • 2 tsp salt
  • 3 oz butter
  • 1 egg beaten


  • Sift 200 g (7 oz) flour with the sugar into a large bowl. Crumble in the fresh yeast, make a well in the centre and gradually work in the tepid milk. (If using dried yeast, reconstitute according to packet directions.) Cover the bowl with oiled cling film and leave in a warm place until frothy–about 30 minutes.
  • Sift together the remaining flour and salt and rub in the butter. Stir the egg into the frothing yeast mixture with the dry ingredients. Mix well to a soft but manageable dough, adding a little more flour if the dough is too sticky.
  • Turn on to a floured surface and knead until smooth and elastic–ťat least 10 minutes. Shape into a ball and put into a clean, oiled bowl. Stretch oiled cling film over the top of the bowl and leave in warm place until the dough has doubled in size. Knead again for 4-5 minutes.
Calories: 1044 kcal
Carbohydrates: 161 g
Protein: 28 g
Fat: 31g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 129 mg
Sodium: 1840 mg
Potassium: 477 mg
Fiber: 6 g
Sugar: 10 g
Vitamin A: 1011 IU
Vitamin C: 1 mg
Calcium: 203 mg
Iron: 10 mg
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