Magic bread dough from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anna_66imxn on March 02, 2026

    My go to bread roll recipe. They are so good

  • MilduraSO on June 21, 2020

    I've lost count of the number of times I've made this dough over the years. I freeze it in single portions and have noticed that it's best after defrosting in a fridge for 24 hours rather than on the countertop on the same day. I think I actually prefer it defrosted than fresh. It becomes much stretchier and develops a deeper flavour. I might try proving it overnight in the fridge one day but for now, I love making a double batch and sticking it in the freezer for lazy days.

  • joneshayley on October 08, 2017

    Great faultless dough- flatbreads/ pizza and rolls all perfect ??

  • Hannaha100 on November 19, 2016

    We used this recipe today to make pizzas. Reasonably quick. Hugh's instructions are spot on - I probably would have added more flour but it wasn't needed. Definitely best homemade pizza we've ever done. Excited to make this dough again and try different breads.

  • milgwimper on June 27, 2013

    Easy to put together. We made them into flat breads. Delicious!

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