Homemade Bread Dough (for Pizza, Cinnamon Rolls, etc)
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Cook time: 
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Serves: 3 batches of dough
  • 1½ tablespoon instant yeast (2 tablespoons dry active yeast)
  • 3 cups hot water (110-125 degrees)
  • ⅓ cup honey
  • ½ cup oil (coconut, grapeseed or olive work well)
  • 2 teaspoons sea salt
  • 8-9 cups flour (7-8 cups wheat berries)
  • 2 tablespoons vinegar (optional — it is an inexpensive dough enhancer that makes bread soft like store bought bread, I add it when I add the oil and flour mixture)
  1. Place yeast, water and honey into Kitchen Aid Mixer. Let sit 10 minutes to proof yeast. While yeast is proofing grind wheat (or measure out store bought).
  2. TIP* Spray measuring cup with oil, that way the honey slides right out with no mess or waste.
  3. Combine flour and sea salt. Don’t ever add salt directly to yeast mixture, it will kill the yeast.
  4. Next, add oil to yeast mixture, then add 8 cups flour mixture (w/ salt), vinegar and fully mix. Add additional flour if dough is sticking to the sides. You have enough flour if the sides are clean and the dough is on the dough hook without really sticking to your fingers.
  5. Let the machine run for 8-10 minutes.
  6. Drizzle oil on counter top and drop dough out onto it and begin kneading. I prefer to knead with oil over flour, less mess and it keeps the bread moist.
  7. Oil bowl and place dough back in and cover with a towel and let rise 20-30 minutes. It should double in size. I usually place mine under a light in a warm area.
  8. UPDATE I now let my dough rise two times, then once in the pan. So a total of three rises. It made all the difference in my bread loafs. Details below.
  9. Once it has doubled in size , punch down, place back into bowl and rise another 20 minutes, covered and in a warm place.
  10. After second rise, punch down a second time, and pinch off dough into 3 balls. Don’t tear, it will destroy yeast fibers. Knead each piece individually until smooth. Once bread loaf is ready, spray bottom of pan only (not sides, dough can’t rise properly if it is slick). Lay dough in glass or stainless steel bread loaf pan.
  11. Let rise (double in size) 20 minutes to one hour depending on the temp in your house (in summer it takes 30 minutes, winter closer to an hour). It has finished rising when it doubles in size, or you poke and it doesn’t spring back. If you forget about it and it rises too high, it will flop in the middle during baking. If this happens, punch it down and start over again with the another rise.
  12. I set the timer for 20 minutes, then preheat the oven. That usually gives me a total of 30 minutes to rise.
  13. Put into a 350 degree oven for 25 minutes. Let it cool on a rack immediately, it will get soggy if you leave it in the baking pans.
Recipe by Faithful Provisions at https://faithfulprovisions.com/how-to-make-homemade-bread/