Description

This lightning-fast recipe delivers a versatile, perfectly textured bread dough in just 20 minutes of active time. It’s ideal for quick loaves, dinner rolls, or pizza crust, using a simple blend of bread and whole wheat flour for superior flavor and rise. No long proofing required!

Ingredients

Scale

1 packet (2 1/4 tsp) instant yeast
1 tbsp granulated sugar
2 tbsp extra virgin olive oil
1 cup warm water (110°F)
1 tsp salt
2 1/2 cups bread flour
1 cup whole wheat flour

Instructions

In a large bowl, whisk together the yeast, sugar, olive oil, and warm water. Let the mixture sit for 5 minutes until it becomes foamy.
In a separate bowl, stir together the bread flour, whole wheat flour, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined into a shaggy dough.
Knead the dough by hand for 5-7 minutes until it is smooth and elastic. Add more bread flour, 1 tbsp at a time, if needed to reduce stickiness, but keep the dough slightly tacky.
Cover the bowl with a damp towel and let the dough rest for 10 minutes. The dough is now ready to use.
Shape the dough as desired for baking (loaf pan, rolls, pizza crust, etc.) and bake according to the specific recipe directions you are using.

Notes

The dough can be used right away after the 10-minute rest, but it will have the best flavor if allowed to rise for at least 30-60 minutes, if time permits. For faster rising, always ensure your water is very warm (110°F) when mixing the yeast.

Prep Time: PT20M

Nutrition

Serving Size: 1 loaf (approx. 12 servings)
Calories: 150
Sugar: 1g
Sodium: 155mg
Fat: 1g
Saturated Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg

Keywords: bread, quick dough, easy baking, whole wheat, pizza crust