Simple yeast dough according to a step by step recipe 🍞 with photo

Kitchen appliances and utensils: measuring cup, whisk, cling film, deep containers, sieve.

Ingredients

Product	amount
Premium wheat flour	500 g
Purified water	300 ml
Dry yeast	1 tsp
Common salt	¼ tsp
Granulated sugar	2 tbsp. l
Refined Vegetable Oil	3 tbsp. l

Step cooking

In a small container, pour one teaspoon of dry yeast, two tablespoons of sugar.
Pour with a small amount of warm water (100 ml) and mix thoroughly. Water must be warm (not more than 35 degrees) in order to react with yeast.
There we add a tablespoon of wheat flour, after which we pour the remaining 200 ml of warm water there, mix thoroughly.
Cover the container with cling film and leave in a warm place for 10 minutes. During this time, the yeast should dissolve well and take effect. The appearance of bubbles and thickening of the mixture should indicate this.
After a while, mix the infused yeast and pour it into a deep container, add ¼ teaspoon of salt there.
Using a sieve, we introduce part of the wheat flour (200 g). It must be sieved in order to get rid of coarse particles and saturate the dough with air. Then the products will be light and porous.
Mix the mixture with a whisk until smooth. It is advisable that the flour be knocked down in contact with the liquid, in order to prevent this, we try to knead the dough with a whisk as thoroughly as possible.
Cover the container with cling film and leave it in a warm place for another half hour. Thus, we will prepare a dough that will allow you to get more airy and softer products. At the same time, if you plan to use yeast dough for pizza and do not want excessive volume, it is better to knead all the flour at once.
After 30 minutes, we take the suitable dough out of a warm place, add three tablespoons of refined vegetable oil to it.
Gradually, in parts, add the remaining 300 grams of flour and knead the mass with a spoon, and then with your hands.
When the mixture has become thick enough, continue to knead on the work surface, sprinkled with wheat flour.
You need to knead about ten minutes. The dough should incorporate all the flour, it should become soft, resilient and elastic.
Lubricate the resulting lump of elastic and dough-free dough with vegetable oil so that it does not dry out and become crusty.
We spread the mixture into a deep container, which we also lubricated with a small amount of vegetable oil and cover with a cling film on top.
We leave the capacity for the approach for one hour. After that, the yeast dough is ready to use.

Application options

This recipe for yeast and lean test is good because you do not have to rush to use all its received amount at a time. It is great for keeping in the refrigerator, as well as for freezing. To do this, you need to tightly pack the mass in a plastic bag or film, and before use, allow to re-approach in a warm place.
When preparing buns or pies, let the dough stand for 30 minutes. This will provide products with airiness and tenderness.
To make pizza or casseroles, you can not do the dough and add a little flour to make the mass porous, but thinner.