Simple Bread - The First Recipe

This is the recipe that started it all. As a child, I rolled out this dough for homemade pizzas, and over time it became the base for so much more — school lunch buns, twisty breakfast loaves, soft focaccia, even sweet cinnamon rolls warm from the oven. Quick, versatile, and forgiving, it’s the kind of recipe you return to again and again — a true everyday staple.

Prep Time: 20 minutes (plus rising time)

Total Time: 2 hours 30 minutes

Serves: 1 loaf or 12 buns

Ingredients

• 2 cups all-purpose flour (plus more for kneading)

• 1 tsp sugar

• 1 package instant dried yeast (7 g)

• 1 tsp salt

• 1 cup warm water (not hot)

• 1 tbsp olive oil

• 1 egg, beaten (for rolls)

• Sesame seeds (for rolls)

Method

• Place flour in a large bowl, make a well in the centre. Add sugar and yeast into the well, with salt on the side (not touching the yeast).

• Pour in warm water, let sit 10 minutes until foamy.

• Add olive oil, stir until dough comes together. Add more flour if needed until slightly sticky but workable.

• Return dough to bowl, cover, and let rise 1 hour or until doubled in size.

• Punch down the dough and shape:

  • Pizza: Hand-stretch into a round base (avoid rolling pin for air bubbles).

  • Rolls: Shape into a log, cut into 6–8 pieces, roll into balls. Place on baking sheet, brush with egg wash, sprinkle with sesame seeds.

  • Let shaped dough rise again, about 1 hour.

  • Bake:

    • Pizza: Top as desired, bake at 250°C (500°F) for 10–15 minutes until golden.

    • Rolls: Bake at 200°C (400°F) for 15–20 minutes until puffed and golden.

Variations

• Canadian Prairie Loaf – swap half the flour for Canadian whole wheat for a nutty, hearty flavour.

• Market Focaccia – press in cherry tomatoes, rosemary, and tons of olive oil before baking.

• Cinnamon Buns – roll dough with butter, brown sugar, and cinnamon, then bake as sweet rolls.

• Everyday Pizza – stretch into a thin base, top simply with tomato, cheese, and fresh herbs.