Go Back
A close-up photo of homemade Old-Fashioned Pantry Dough rising inside a clear plastic container on a wooden kitchen counter. The dough is bubbly and airy, showing a well-fermented texture.
Jana Rae

Old-Fashioned Pantry Dough

This Old-Fashioned Pantry Dough is an easy, dependable homemade dough mixed with simple pantry staples. Soft, tender, and flavorful after a slow chill, it’s the perfect base dough to keep on hand for everyday cooking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Rest and Chill Time 12 hours 30 minutes
Total Time 12 hours 40 minutes
Servings: 1
Course: Bread
Cuisine: American
Calories: 1150
Ingredients Method Notes

Ingredients
  

  • 2 cups warm water comfortably warm to the touch
  • 2 ¼ tsp instant yeast
  • 1 ½ Tbsp sugar
  • 1 ½ Tbsp olive oil or melted butter
  • 2 ½ tsp fine salt
  • 3 ¾ cups all-purpose flour

Method
 

  1. In a large mixing bowl or lidded container, stir the yeast into the warm water. Add the sugar, oil, and salt. Pour in the flour and stir until the dough looks rough and sticky. Wet your hand and squeeze the dough several times until fully combined.
  2. Cover loosely and let sit at room temperature for 20–30 minutes, just until it begins to puff lightly.
  3. Cover tightly and refrigerate for 8–24 hours. The dough becomes easier to handle the colder it is. Use anytime within 7 days.

Notes

  • A longer chill creates a stronger flavor.
  • Use wet hands to prevent sticking.
  • Leave extra room in the container for rising.