3.5ozfatoil or butter; butter can be melted but NOT hot; this is the maximum amount of fat I add for foolproof doughs
2egg yolksthis is the maximum amount of egg yolks I add for foolproof doughs
½cupsugarthis is the maximum amount of sugar I add for foolproof doughs
Instructions
Add flour, yeast, sugar and salt to the bowl of your stand mixer fitted with the dough hook attachment. Alternatively, add it to a large bowl to knead by hand. (If your recipe calls for softened butter, add it to the bowl now as well. Oil, melted butter, egg yolks and sugar all get whisked into the lukewarm liquid first.)
Start the mixer, then slowly drizzle in your liquid of choice. Let the dough knead on medium speed for 5-8 minutes, until soft and pliable. You should be able to stretch a piece without it ripping apart. (To knead by hand, slowly add the water while stirring the dough. Once all the water is added, knead a few times until it comes together. Tip on a clean work surface and knead for around 10 minutes).
Once the dough is ready, shape it into a ball and place it in a large, clean bowl. Cover with a clean tea towel and let sit at room temperature until doubled in size. Exact timing will depend on elevation, humidity, temperature, age of yeast, or kind of yeast. Usually, the dough has doubled in size in about 1 hour; though in extreme conditions it can be anywhere from 30 minutes to 2 hours.
Now the dough is ready to be used for your recipe. Carefully punch it down, then shape as required. If your recipe calls for a second proof, this means you'll cover the shaped baked good with a clean tea towel again and let it sit until it's puffed up. The second rise is much shorter and will usually only need around 20 minutes. Then, follow your recipe's instructions for baking!
Notes
Optional ingredients:If using melted fat, melt together with the liquid. Make sure to let the mixture cool down to a lukewarm temperature before using.If adding an egg yolk, knead in after having added all the liquid. You may need to add a tad more flour as the dough tends to get sticky.You can use part whole wheat flour or all whole wheat flour, but you'll need to add a few tablespoons extra liquid.For the liquid, water or milk are most common. Water makes a more artisan, crusty bread. Milk makes a softer bread.