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Basic Bread Dough:
All-purpose or bread flour – 3 cups (375g)Warm water or milk – 1 cup (240ml)Active dry yeast – 2 1/4 teaspoons (1 packet)Sugar – 2 tablespoons (for sweet breads; optional for savory)Salt – 1 teaspoonUnsalted butter or oil – 2 tablespoonsVanilla extract (pure) – 1/2 to 1 teaspoon
Optional Add-ins (depending on style):
For sweet bread : Cinnamon, nutmeg, dried fruits, or chocolate chips.
For savory bread : Fresh herbs, grated cheese, or garlic.
Activate Yeast :
Mix warm water or milk with sugar and yeast in a bowl. Let it sit for 5-10 minutes until frothy.
Combine Ingredients :
In a large mixing bowl, combine flour and salt. Add the yeast mixture, vanilla extract, and melted butter or oil. Mix until a sticky dough forms.
Knead the Dough :
Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
First Rise :
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Shape and Flavor (Optional) :
For sweet bread: Roll out the dough, sprinkle with sugar and cinnamon, then roll into a loaf or swirl design.
For savory bread: Knead in herbs or cheese before shaping.
Second Rise :
Shape the dough into a loaf, rolls, or desired form. Place in a greased pan or baking sheet. Cover and let rise for 30-45 minutes until puffed.
Bake :
Preheat the oven to 375°F (190°C). Bake for 25-30 minutes (loaf) or 15-20 minutes (rolls) until golden brown and hollow-sounding when tapped.
Cool and Serve :
Let cool on a wire rack before slicing. Enjoy as is or with your favorite toppings.
Notes
Savory vs. Sweet : Adjust the amount of sugar and vanilla depending on whether you’re making a sweet or savory loaf.Experiment with Timing : Add vanilla to the dough or drizzle over the loaf after baking for different flavor intensities.Storage : Store in an airtight container for up to 3 days at room temperature or freeze for up to a month.Vanilla Alternatives : Try vanilla paste for a more pronounced flavor or vanilla powder for a subtle addition.
