Email a copy of 'How to Make Homemade Bread Dough (for Pizza, Cinnamon Rolls, etc)' to a friend
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on August 30, 2010 ·
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[…] Interested in more information? Check out my Healthy Living on a Budget series on Faithful Provisions or the post I did on making homemade bread. […]
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I was wondering how long you bake the bread loaves. (And what temperature) Can’t wait to try this recipe!
Jen– So sorry! I added it to the end of the post, but put it into a cold oven, turn to 350 degrees and put in for 25 minutes.
So glad you posted this! What can I use instead of the kitchen aid…would a mixer do or simply by hand? Thanks!
Yes, it should be fine, or you can do it by hand just fine. You just have to hand knead it longer to develop the gluten.
I loved that little video! I am going to try this on the weekend, I hope mine look as great as hers!
Do you have a recipe for the cinnamon sticky buns? I’m looking forward to trying this batch recipe. Thanks.
Lauren – I thought I already put those up! Yes, I’ll work on getting that up for you this week. Thanks for the reminder.
I just tried this recipe. It turned out great! The tips were so helpful, along with the video. I have been trying to perfect yeast bread for a while. Thank you!
Have you tried freezing this recipe? If so, do you freeze the dough, or do you bake first then freeze? Just curious to see how it does!
Jen – I freeze it for pizza dough all the time. IF you liked precooked pizza dough, that would work great too. We prefer very thin dough and I like to cook it when we are ready to eat it. But, for bread, hamburger buns, rolls and cinnamon rolls I cook and then freeze. I think that works best.
What kind of flour should I buy to make this? How to make ham. buns?
If your bread has three rises and you want to freeze the dough for later use so you can have fresh-baked bread on another date, when would you freeze the dough? After the second rise, before the final rise? Should you shape it first?
Thanks!
I think it would be best to freeze after the second rise. Then let it thaw at room temp. Once it is thawed, let it rise 30- one hour, just have it double in size. I know it takes longer to rise with the thaw. Anyone else have suggestions?
What kind of store flour should I use for this? How do you make hamburger buns?
All Purpose flour will work great.
I used to buy frozen bread dough and I think it called for on the package to put it in a 200 or 250 degree oven for an hour or so to defrost & rise at the same time. Might be something some might want to research cause my memory is a little foggy on the temp. I just remember it working really well.
I have been looking for a bread/pizza dough recipe for a long time. We have “Family Night” every Friday night and we either buy pizza or make it. I also just started to mill our own flour so this works perfect for us. Thanks for posting this and many other great thing. Blessings on you and yours. Oh I made the dough this weekend and it was a hit, and many have asked where I found the recipe…. I just refered them to your great site. 🙂
When you freeze store bought bread, do you double-bag it in an additional ziplock, or leave it in the wrapper it comes in? Is there a “trick” to making it last longer in the freezer?
Sarah – I always double bag store bought bread. At the very least, take it out of the store packaging and put in a freezer bag. Be sure to get as much air out as possible to prevent freezer burn. A good trick is to freeze the bread first for an hour or two. Then once it is frozen, put it into a bag and squeeze all the air out. That prevents it from getting smushed!
What type of store bought flour do you recommend?
Stephanie, I make bread all the time and I use King Arthur Whole Wheat Flour, but I deduct 1 cup of the whole wheat flour and replace with regular bread flour- and I also actually add around 2 Tablespoons of Wheat Gluten to mine so it has a better consistency and texture.
Kelly, I made your bread last night and my 17 year old daughter was ecstatic! I have been making the artisian whole wheat bread which I like but it gets really hard. This bread is soft and delicious and I love it. Do you have a recipe that uses mostly whole wheat flour that will turn out as well as your original recipe???
Kathy – I am so glad you enjoyed it! I use all Whole Wheat flour for this recipe. We have a grain mill, so I do half hard red and white white wheat berries. So a mix of wheat flour types.
One more thing! How do you make the hamburger buns?
Kathy – Just take the dough and shape into “puck” size rolls. Let them rise about 20-30 then bake.
Thanks Kelly..I made this recipe last week-end and will make it again tomorrow. My parents said it was the best bread ever..great compliment when my mom has made her’s all from scratch too!! I made two loaves and a dozen rolls in my kitchen-aid…awesome!!
This is the most amazing recipe of all that I’ve tried, it is just what I’ve been looking for. Thanks!
Sara
How can I do this gluten free? I have a grain mill and quite a few grains like brown rice flour, millet, quinoa, some buckwheat flour.
My boys are pretty gluten intolerant. One can’t have any at all and the other one can in moderation.
I love your website. You have inspired me to unleash the homemaker within and save money and budget despite my son’s 5-6 food allergies!
That is the best bread recipe I’ve ever used! My husband loved it and I’m pretty excited about making it again. Hopefully I will get good enough at it that it will eventually replace the store bought bread we have.
Can this dough be frozen & used to bake bread after it’s thawed? If so, what steps do I take?
Thanks so much!
where is the video? I don’t see a link.
Me and my family love love love this bread! I want to make loaves for loved ones for Christmas and make goodie baskets. How do you think that the bread would hold up to being mailed? I am doubting that it is possibility but have a lot of family hundreds of miles away. Thanks so much for this great and easy recipe!
I think if you did 2 day shipping, it would be just fine. Just ship it out the day you make it, after it cools, and wrap it in saran wrap and cover in foil to keep in the moisture. Don’t ship hot or the sweat from the heat will make the bread soggy. Let me know how it works out!
What a great recipe! I just made 3 loaves tonight….YUMMY! I was wondering how you made the cinnamon sticky bread with this dough? Thanks!
Laura, I just let it rise once, then before the second rise, I rolled it out, put the butter and sugar on it, then rolled it up, cut it and put them in a pan. I then let it do the second rise, and cooked it. Hope that helps!
I would love to see her do a video froms tart to finish. I have tried bread a few times and it NEVER turns out. I dont think I knead long enough?? I dont have an electric mixer and do it by hand and never know when its enough and when its over done. Any suggestions or tips??
sorry I forgot to ask.. what do you have to do to freeze it?? are you baking the bead, cinnamon rolls, buns etc and then freezing or are you shaping and freezing raw dough?? Im sorry for all the questions but I know absolutely nothing about bread making/freezing but an interested in knowing as much bread as my kids go through. 🙂
Renae – I love the questions! No worries. I typically bake the bread and cinnamon rolls, cool it and then freeze it for a few weeks (if it lasts that long!). For pizza dough, I freeze the dough, then let sit on counter and thaw, then roll out, because I am not as concerned with a rise. Hope that helps and leave more questions here if you have more. If you have them, many more do too!
Renae – You want to knead the dough until it is a little elastic. When you pull it and it starts to go back to where it was. That means the gluten has begun to set up and create fibers for the rise. You want to knead long enough to set the fibers, but not so long that it will be tough. And that will take some experience, and trial and error. Keep at it, once you master bread, you will feel so great!
Ask more and if anyone has recommendations for Renae, please let her know her tricks.
Awesome. Awesome. Awesome. I can’t say it enough. I just made this bread and it turned out great! On. The. First. Try. This wasn’t my first attempt at making bread, but with other recipes I tend to have to tweak them a little to make it work for me. This turned out great. I made 2 loaves for lunches this week and a pan of rolls for Sunday dinner!
What are wheat berries ?
Wheat berries are what wheat comes from. You grind wheat berries to make flour.
Thank you for your response, I had no idea.
I also want to thank you for your site, my wife and I made your other Pizza Dough the night before, as well as the Pizza Sauce. We really enjoyed the time together. Two of my three boys were home and they stayed at the kitchen table and chatted about their day while my wife I made the dough providing some much needed time together.
The next day (last night) I got home from work, assembled the Pizza. placed it in the oven and as the family arrived and departed they grabbed a slice. All commented on how GREAT, the Pizza tasted and requested that it be made from now on.
Wow, I am so happy you not only enjoyed the recipes, but were able to create a family night with them. That is our favorite thing to do on Fridays with our kids too. Oh, just know, it freezes really well. So it will take even less time! I make quite a few batches and freeze a ton, then I have plenty on hand for last minute dinners.
My family is gluten intolerant and I would love to know if you have had any luck with replacing the whole wheat flour with a quinoa flour. I have never made bread before but I want to start! I’d really appreciate any tips or advice! Thank you
You can try replacing, but some good things to help bread rise can be using a tablespoon or so of baking soda, or xanthum gum (and even a few tablespoons or arrowroot flour with it), or a few tablespoons of vinegar. Hope these help!
Just curious….why do you let your bread rise 3 times? You explained in your post “details to follow” but I didn’t find out why this was necessary. I’ve been making my own bread for over a year now, and usually let it rise twice…first time for 20 mins and 2nd time 30 mins. Does it affect texture of bread ? Just wondering. 🙂
Jo- it is a personal choice, not necessary. Maybe due to my climate it works better for me, but I have found my bread is much fluffier if I give it one more rise. but it is not necessary!
can’t wait to try this will let you know how it works thanks
I want to make the sticky buns with this dough recipe. I can’t find the recipe for the center. I would love to know what you use.
Thanks
Excited to try this bread recipe! Have been grinding our own wheat for a while now, but have had a hard time finding a nice bread recipe. The question I have is: What would you suggest substituting the honey with? (Sugar/equal parts???) We have people in our lives that are very allergic to honey, and am hoping to find a way to bless them with awesome bread too 🙂
Wow! No joke, this is the best whole wheat bread I have ever eaten. I have dreamed of bread like this since I started baking. Thank you so much for this recipe, it is rising in the bowl at this very moment!
So glad you enjoy it!!!
Thank you so much for this turtorial/recipe! I have never made bread before, but always wanted to give it a try! I made two loaves last night and my family loved it! I will definetly be making this from now on. I am on my back into the kitchen to make a fresh loaf for my parents and small rolls for Easter Brunch!
I want to make the bread with coconut oil but it doesn’t state to used it in a solid or liquid form… which did you use?
I would melt the coconut oil and use in place of regular oil and it will work beautifully!
Hi there, do you know the nutritional values of the bread? I love it and have been using this recipe for quite some time now, but I’m counting calories/pts and want to keep using this bread. Any ideas? 🙂 Thanks!
wondering if I can substitute sugar for the honey? And if so how much sugar do I use?
Nichole, you should be able to do a 1 to 1 ratio change. Professional bakers recommend a 1:1 ratio, but I think you will need to test it out, depending on your oven and climate! Let me know how it goes. 🙂
Three loaves is way too much for me and my husband. I tried to figure out how to halve the recipe but I couldn’t get it to work out. So I decided to try to freeze the dough to make bread later but I have no clue how to do this. What do I put it in and how do I thaw and bake it later. I’m new to the whole bread making thing so I need lots of help haha
I really enjoyed your detailed guide on making homemade bread! The tips for different dough types, especially the versatility for pizza and cinnamon rolls, were quite illuminating. I’m curious about the fermentation process you mentioned; how do you determine the best time to let it rise for optimal flavor? Also, do you recommend any specific tools or kitchen geometry dash lite gadgets that might make this process easier? Thank you for sharing such practical insights!
I recently started playing the patches game and I’m really enjoying it! The design is so cute, and there are so many ways to strategize. Can’t wait to see how it evolves!