National Homemade Bread Day and Pizza Dough

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I’ve just learned that today is National Homemade Bread Day!  (Seriously, who sits around and makes up these ideas for national days??)

Anyway, it happens that today I’m trying an experiement – pizza rolls and kolaches of different flavors. Ds11 mixed up a large batch of pizza dough (10 cups of flour), so what’s left to do is rolling out the bread dough thinly into a large rectangle, spreading filling on it, and rolling it up like a cinnamon roll.  Since we are out once a week for lunch time, it will be nice to have an easy meal to take with us when we go out.  I think it will be like a compact sandwich.  I’m planning to partially bake the batches that are destined for the freezer, and then bake then for ten minutes before eating so that they are hot and fresh.

Here’s my pizza dough recipe – ds mixed up five times this amount for us:

Pizza Dough

  • 1/2 – 3/4 c. warm water
  • 1 T. instant yeast
  • 1 t. sucanat
  • 2 c. whole wheat flour
  • 1 T. coconut oil, melted
  • 1/2 t. salt

Combine 1/4 c. warm water with yeast and set aside.

Mix flour, coconut oil, and salt.  Mix together with yeast mixture.  Drizzle remaining water to the mixture.  Let stand ten minutes, covered.  Pat out dough, and spread with toppings.  Bake at 425 degrees for 15 – 20 minutes, until crust is golden.


3 thoughts on “National Homemade Bread Day and Pizza Dough

  1. Thanks for the post – I had no idea it was a special day; I just made bread & pizza as usual!

    Not brave enough to go all whole wheat just yet. My pizza dough is the basic Artisan Bread in Five Minutes a Day no-knead dough:
    3 cups of water
    1.5 tbsp yeast
    1.5 tbsp kosher salt
    6.5 cups (877.5g) unbleached all-purpose
    I did plan to substitute some whole wheat but then late last night I was literally too lazy to snip the strings on the cotton flour bag… :-)))

    1. Hi, Jennifer – thanks for sharing your recipe!

      I use freshly ground white whole wheat flour, which is easy to use to totally replace white flour. The end result looks like about 50% whole wheat. When I used store whole wheat flour, it was much heavier, so I understand the challenge in making the leap to using it exclusivey. :)

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