Bake this irresistible Basic Dough for White Bread, French Breads, Pizzas, and Hard Rolls at home. Made with active dry yeast, water, sugar and cold wat…
This Basic Dough for White Bread, French Breads, Pizzas, and Hard Rolls relies on simple, everyday ingredients such as tepid water (not over 110f), of sugar, tbs rye or whole-wheat flour and salt. It comes together quickly and makes 4 servings, at about 91 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026
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1
Proof yeast in tepid water with the sugar for 5 minutes (see below), then stir in the cold water.
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2
Measure the flours and salt into the food processor fitted with a steel blade.
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3
With the machine running, rather slowly process in the yeast and water, adding driblets more cold water if needed, until the dough balls up on top of the blade.
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4
Let it revolve 8 to 10 times, then stop the machine and feel the dough.
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5
It should be reasonably soft and pliable.
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6
If damp and wet, process in a tablespoon or so more flour; if dry, add a dribble more cold water.
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Let rest for 5 minutes.
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8
Process the dough another 15 seconds or so, then remove it to a floured board and let it rest 2 minutes.
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9
Knead it vigorously by hand a good 50 times, as described below.
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10
Preliminary Rise.
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Turn the dough into a 4-quart fairly straight-sided ungreased bowl.
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Cover bowl with plastic wrap and a towel, and set in a draft-free place75F is ideal.
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Dough will rise to 1 1/2 times its original volume, usually in about 1 hour.
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14
Second Rise.
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Turn dough out onto a lightly floured board.
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16
Push and pat it into a 14-inch rectangle and fold it into 3, like a business letter.
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Repeat a second time, then return it to the ungreased bowl, cover, and let rise again.
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18
It will rise to 2 1/2 to 3 times its original volume, usually in 1 to 1 1/2 hours.
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When almost tripled, the dough is ready to form and bake.
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20
The very special movements here are designed to force the dough to develop a gluten cloak that holds as it bakes free-form into its characteristic loaf.
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Keep your work surface lightly floured at all times, so the gradually forming cloak will not tear.
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22
Set a smooth, lightly floured cotton or linen towel on a large rimless (or upside-down) baking sheet, to hold the formed loaves.
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23
Cut the dough in half, then fold each piece in half.
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24
Cover one; push and pat the other into an 8-by-10-inch roughly rectangular shape.
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Fold in half lengthwise.
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26
Press and pound firmly with your fist to seal the edges and flatten the dough to about its original shape.
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27
Roll the dough so the seam is centered on top, and firmly press a rough trench into the seam with the side of your hand.
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28
Using the seam as a guide, fold the dough in half lengthwise, and again press long edges together firmly to seal.
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29
Starting at its center, begin rolling this length of dough under your open palms, gradually moving your hands apart and stretching the dough as you roll.
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30
Elongate the dough to about 18 inches (no longer than the length of your baking surface!)
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and place it seam side up on the long half of the lightly floured towel.
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32
I now like to pinch the sealed long edges securely together, just to be sure.
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33
Cover loosely with another floured towel while you form the second loaf the same way.
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34
Make a pleat in the towel alongside the first loaf, to separate the two loaves, and lay the second in place.
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35
Final Rise Before Baking.
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Usually 1 to 1 1/2 hours.
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37
Cover both loaves with the floured towel and let rise until more than doubled in volume.
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Meanwhile, make everything ready for baking, so that you may proceed almost at once.
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To Bake 2 Loaves of French Bread.
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40
Slide the oven rack onto the middle or lower-middle level, set the baking stone or tiles upon it, and preheat the oven to 450F.
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Sprinkle the sliding board lightly with cornmeal, and have your unmolding board and instant-read thermometer at hand.
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Remove the covering towel and place the unmolding board against the inside side of one loaf, lift the towel on the other side, and flip the loaf, its smooth side up, onto the board, then nudge the loaf onto one side of the sliding board.
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Repeat with the second loaf.
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Push the loaves so that the ends of each are at one end of the board.
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45
With a razor blade held almost flat, make 3 slightly angled slashes in the top of each loaf.
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46
Open the oven door.
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Poise the sliding board so that the ends of the loaves are about 1 inch from the back of the oven, then quickly snatch the board out from under the loaves, depositing them on the hot surface.
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48
Immediately pour 1/2 cup water onto oven floor or hot pan (see page 83).
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49
Close the door.
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50
Bake 20 minutes; reduce temperature to 400F and bake 10 minutes more, until done (see below).
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Remove and cool on a rack.
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52
BAGUETTES.
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53
After the second rise, divide the dough into 3 equal pieces.
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Shape, roll, and stretch each into a thin (2-inch diameter) rope; let rise until more than doubled.
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55
Bake as for fat loaves, but check for doneness 5 minutes after reducing heat to 400F.
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56
ROUND COUNTRY LOAF (OR LOAVES).
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After the second rise, turn the dough out onto a floured surface; deflate as described in the master recipe.
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58
Use all the dough for 1 large loaf, or divide in half for 2 smaller loaves.
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59
Pat the dough into a disk.
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60
Lift one side and bring it almost over the other; rotate a quarter turn, and repeat 6 to 8 times, to make a thick cushion.
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61
Turn the dough over and rotate it between your palms, tucking the sides under as you go, to make a smooth, round loaf.
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Turn the dough over, smooth side underneath.
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Pinch the edges together, set on a floured towel, and cover with another towel.
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64
(Repeat with the remaining dough, if you are making 2.)
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65
Let rise until more than doubled.
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66
Prepare and preheat oven to 450F as in the master recipe.
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67
Transfer the loaves smooth side up to the cornmeal-dusted sliding board.
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68
Slash the top with your razor in a decorative pattern, such as a crosshatch or a tree with branches.
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69
Slide into the oven, create steam, and bake as in the master recipe.
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70
Large loaves may need an additional 10 to 15 minutes at 375F to finish baking.
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71
BAKING IN LOAF PAN.
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72
Butter a 2-quart loaf pan.
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73
Pat the dough into a rectangle slightly smaller than the pan.
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74
Fold in half lengthwise twice, as for long loaves, to form an even rectangle.
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75
Place seam down in pan, press flat into corners.
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76
Let rise until dough has doubled in volume.
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77
Meanwhile, slide rack onto lower-third level, and preheat the oven to 450F.
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78
Slash top of loaf lengthwise down the center with a razor, and bake for 20 minutes, then reduce temperature to 400F.
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79
When done, turn out of pan and cool on a rack.
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80
HARD FRENCH ROLLS.
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81
After its second rise, divide dough into 12 pieces.
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82
Fold each in half.
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83
One at a time (or 2 when you are an expert), rotate the dough under the palm of one hand to form a ball.
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84
Pinch undersides to seal, and set smooth side down on a lightly floured towel.
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85
Cover with a second towel and let rise until more than doubled.
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86
Prepare and preheat the oven to 450F, as in the master recipe.
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87
Arrange the rolls 3 or 4 at a time smooth side up at the end of your cornmeal-dusted sliding board.
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88
Slash each with a circular stroke around the side, or a cross on top.
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89
Slide onto baking stone and rapidly continue with the rest.
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90
Make steam as in the master recipe.
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91
Bake 15 to 20 minutes, then reduce temperature to 375F and bake a few minutes more until done.
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92
PIZZA.
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93
For two 16-inch tomato pizzas.
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94
Set rack on the lower-middle level and preheat the oven and pizza stone to 450F.
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95
Form the dough into 2 smooth balls and let rest, covered.
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96
After 10 minutes, lightly flour a pizza paddle; flatten and stretch the dough into a thin disk on the paddle by rolling it out and pressing into shape with your fingers, or stretch and twirl it, professional-style, while supporting it on both your fists and twisting them apartyoull have to see it done to do it!
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97
Brush the top of the dough generously with olive oil, dust with 1/2 cup of grated hard cheese, and spread over 2 cups of fresh tomato sauce (page 30).
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98
Drizzle on more olive oil, sprinkle on 1/2 cup or so of grated mozzarella cheese; a sprinkle of thyme, oregano, or Italian herbs; and a little salt and pepper.
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99
Drizzle on more oil and another 1/2-cup dusting of grated hard cheese.
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100
Slide onto hot baking stone and bake 10 to 15 minutes, or until top is bubbling, edges have puffed, and bottom is crisped.
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101
Prepare second pizza while first is baking.
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102
Its always wise to make sure your yeast is really active.
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103
Stir a tablespoon of active dry yeast in a cup with 3 tablespoons of tepid water and a pinch of sugar.
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104
In 5 minutes it should begin to bubble.
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105
Its alive!
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106
If you overknead in the processor, the dough can heat up; in addition, the gluten strands can break down, preventing a full rise.
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107
To finish the dough, fold it over on itself, then, with the heels of your hands, push it out in front of you, roughly, rapidly, and vigorously.
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108
Repeat about 50 times, until it is smooth and elastic and when you stretch the dough it holds together.
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109
It should not stick to your hands unless you pinch and hold a piece.
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110
Flour contains both starch and gluten.
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111
The gluten holds the particles together and also allows the dough to hold its rise.
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112
However, gluten develops increasing resistance as the dough is worked, and it then becomes more and more difficult to manipulate.
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113
Whenever your dough wont roll easily, simply stop where you are and let it rest 10 minutes or so.
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114
The gluten will relax, and you can continue.
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115
Ideal temperatures are 70 to 75F.
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116
Warmer, the rise is too fast and you miss out on flavor development.
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117
Colder is fine, even down to a refrigerator chillyou get flavor developmentbut it simply takes the dough longer to rise: the colder the environment, the longer it takes.
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118
French bread not only rises free-form, but it bakes free-formnot in a pan.
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119
It is difficult, even frustrating to attempt it without the proper equipment.
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120
Here is what you will need.
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A Hot Baking Surface.
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122
French bread does not cook properly when baked on a metal sheet.
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123
It must be slid upon a baking stone or a pizza stone, or line your oven rack with ceramic quarry tilesavailable in some cookware shops or in building-supply stores.
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124
Unmolding and Sliding Boards.
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125
The risen loaf is unmolded from its floured towel and slid onto the hot baking surface.
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126
I use 3/8-inch plywood bought at the home-improvement store, an 8-by-20-inch board for unmolding and for sliding a single loaf, and a 20-inch board 2 inches narrower than the width of my oven for sliding several long loaves or rolls.
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127
Cornmeal.
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128
A light dusting of coarse cornmeal on the sliding board keeps the dough from sticking.
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129
Steam.
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130
To prolong the rise and set the crust, you need steam the first few seconds of baking.
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131
In an electric oven, toss 1/2 cup water into the bottom, just before closing the door.
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132
In a gas oven, set a hot cast-iron frying pan on the lowest level as you preheat, and toss the water into that when the time comes.
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133
If you prefer to make the dough entirely by hand, mix the ingredients in a bowl with a sturdy wooden spoon, then turn dough out onto a lightly floured work surface.
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134
For the first few minutes, pick it up with a scraper and slap it down roughly, and continue a number of times, until the dough begins to have body.
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135
Let rest 5 minutes.
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136
Then proceed to knead it with your hands as described below.
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137
The loaves should feel light, they should make a pleasant thump when tapped, but they are not done until an instantread thermometer, left in for several seconds, reads 200F.
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Preheat the oven fully and bake on the middle rack for the most even results.
- Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
- Let it cool before slicing so it sets properly and holds its shape.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
- A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
No specific allergen information. Please check the ingredient list for possible allergens.
My Personal Notes
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 package (a scant Tbs) active dry yeast, 1/3 cup tepid water (not over 110F), Pinch of sugar, 1 cup cold water, plus more if needed, and more.
Yes, Basic Dough for White Bread, French Breads, Pizzas, and Hard Rolls falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.