5 Minute Bread

My dough, I mix it and store it (one corner of lid off) in the fridge.

It also really good pizza dough and flat Indian style breads cooked in a dry frying pan.
I mix mine in the a plastic pot I store it in in the fridge. Just don’t push the lid on the pot to make it air tight.
It takes a couple of goes to get it right for your oven but is so easy once you have got it going.
Pizza dough doesn’t need a rest and is best thin.

All you need is-
3 cups lukewarm water
2 tbsp granulated yeast
1  tbsp salt
6 1/2 cups unsifted, unbleached, all-purpose white flour

Add the water, yeast and salt. Give a little mix.
Stir in the flour until mixed.
Allow to rise and then fall back on its self.
Stick in the fridge or use some right away.

To use-
cover hands in flour, grab some dough (large grapefruit) and work it a little until it feels like a boob (yes!).

Stretch it to the shape you would like and place on a cornmeal covered board for around 40 mins, it will not rise much. I put an indent along the length with a dinner knife.

Pre heat oven to around 220 with a pizza stone or baking tray in for about 15 mins.

Put dough on warmed tray/stone
Bake until brown/ looks right

With this loaf I cut slits in it before resting and spread some pesto in the slits.

Indian style flat breads.

I used the dough for flat breads to go with a Sambal the other day. I brushed them with melted butter before putting them in a hot frying pan. All you need to do is take small balls of dough out of each bread, roll, heat pan and cook.


With the last batch of dough I used 2 cups of wholemeal flour and 4 of bread flour. The bread is lovely and has a really good crust. I am going to try it for a pizza base this evening and am hoping for a Hells type crust.



3 thoughts on “5 Minute Bread

  1. Pingback: Herby Garlic 5 Minute Bread | Muffin-mum

  2. Pingback: Dinners this week-a run down to help keep me sane and reduce waste . | Muffin-mum

  3. Pingback: Cherry Turnovers – Using My Make Ahead Bread Book. | Muffin-mum

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