How long does it take to make Yeast dough?

10–17 g dry yeast per kilo of flour (about two teaspoons per 3 cups), so the dough doubles in about an hour; with one teaspoon it needs more time.

1 hr 11 minTotal

11 minActive time

1 hrSetting

Step by Step

#	What to do	How long
1	Mix the flour, yeast and salt in a large bowl	1 min
2	Add the lukewarm water and olive oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour in a warm place	1 hr

How to Tell It's Done

until the dough is smooth, pliable and doesn't stick to your hands
until the dough doubles in size

Tips

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

Common Mistakes

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.

More Ways

About 580–600 ml water per kilo of flour, about 60%: a dough that is too wet is hard to roll out, and a dry dough comes out tough.
Knead about 10 minutes, until the dough is smooth and elastic, and let rise about an hour, until doubled in size.
Salt: 20–30 g per kilo of flour (2–3%), and don't put it directly on the yeast.

The full recipe: Yeast dough →

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