January 10, 2023

5 Minute Basic Bread Dough

5 Minute Basic  Bread Dough

If you’ve been looking for a great bread dough that can be made ahead of time and baked as needed, look no further! This is a versatile dough which can be formed into a large variety of shapes. Add any mix-ins you wish and the possibilities are endless! This recipe is formulated by weight because it’s more accurate and we highly recommend customers use a kitchen scale when baking bread. This recipe is simple to divide in half or to double!I developed this recipe for our customers using both of our amazing flour blends.

Servings 2 loaves, 1 pound each Prep Time 3 hours or overnight Cook Time 30-45


840g Artisan Blend (gum/rice free blend) (don’t add the psyllium husk or 840 g ORIGINAL BLEND 30g whole psyllium husk OR psyllium husk Powder 948 g warm water 110°F 70g sugar or sugar substitute 14g Instant or Rapid Yeast or Active Dry Yeast (See note below) 18 g salt 100 g neutral oil


* Using Active Dry Yeast *: Into the warm liquid add the active dry yeast and the sugar. Allow 5 – 10 minutes for the yeast to bloom. Once it has, proceed with the recipe. Into the bowl of a stand mixer add Better Batter Artisan blend flour or 840 g ORIGINAL BLEND 30g whole psyllium husk OR psyllium husk Powder . Add all remaining ingredients and mix with the paddle attachment. Begin on low to combine, then increase to high speed for 6-8 minutes until dough is cohesive and fluffy. Remove dough from bowl. Place in a 6 quart plastic container with lid or large bowl. Cover with plastic wrap and allow dough to hydrate/rest 12 to 24 hours (40 degrees is ideal). Allow the dough to rest for no more than 5 days. The longer it rests, the more flavor it develops. You will need to double the amounts of ingredients and adjust the rising/baking times if preparing more than one loaf at a time. Whenever you want to bake bread, measure out 1lb of dough. You may measure out two pounds if you wish per loaf, follow the instructions for proofing and baking below. Using additional flour to coat a rolling surface, flatten out the dough, sprinkling more flour on top. This should help you manipulate the dough – it will still be very sticky! Shape as desired. Let rise and bake as instructed below: