Where I live, a decent loaf of bread is five dollars, or more. With a tightening grocery budget and rising food prices, it’s necessary to take smart steps to spreading my dollar, and my time, as much as possible. Thus, I’ve started doing what my grandma does: once a week (I do it on Sunday) I take two hours to make simple mozzarella cheese, and dough. Flour is cheap, and if you order your yeast online, (I got 2lbs for 8$ on Amazon.com) the cost is much less than buying bread in the store. Plus, once you stick it in the fridge it’s good to go any time, and you don’t have to wait for it to rise again.
Starter Dough Recipe:
Ingredients
2 cups lukewarm water 1-1/2 tablespoons (2 packets) granulated yeast 1-1/2 tablespoons coarse salt or 1 tablespoon table salt 3 large eggs, lightly beaten 1/2 cup honey 1/3 cup vegetable oil; melted, unsalted butter; or olive oil (see the tip below) 6 cups unbleached all-purpose flour 1 cup whole wheat flour
Mix everything but the flour and oil and let set for ten minutes, or until you see the yeast start to fizz. Slowly incorporate the flour and oil, stirring gently until it forms a slightly sticky dough. Cover this and let rise for about 2 hours (use more yeast or let it rise for a longer period if you live in a cold/dry climate). You’re done! You can either use this to make two bread loaves (recipe below) or our four other variations! To store; place in a covered (but not airtight) container and stick in the fridge for up to five days, or can be stored in an airtight bag and placed in the freezer for up to a month.
Note: this recipe makes about four pounds of dough, which is enough for three people for one week. Adjust accordingly.
Sandwich Bread:
For all those handy lunches, french toast, etc.
Using the dough above, halve it into two equal parts, flour and knead one part lightly, split it into two rounded, oblong pieces and pat into two greased bread pans. You can optionally sprinkle something on top for added flavor, such as raisins, herbs, grains, nuts, or dried fruit. Let it set for about 40 minutes in the pans, and bake at 350 for about forty minutes, or until the top is crispy and light brown.
Herb Twists:
Great snack or appetizer.
Using one quarter part of the whole dough, mix in 1Tbs parmesan cheese, a pinch of coarse salt, and 2Tbs of your favorite herb (I love to use rosemary, thyme, or an Italian Herb mix). Let it rise for about 30 minutes if you’ve pulled it out of the refrigerator. Dust it with flour and roll it out till it’s about 1/2 inch thick. Using a knife or pizza cutter, slice the dough into about 1/2 inch sticks. Stretch and twist them till they’re about 12 inches long and place on a greased cookie sheet. Bake for 12 minutes (or until light brown) at 375 degrees.
Fruit Fritters:
A lovely, easy dessert that’s a cross between hot-cross buns and cinnamon rolls.
1 pound (grapefruit-size piece) prepared dough 3 tablespoons melted butter
1 firm pear, peeled, cored, and grated (you can also use apples or other types of fruit)
1/3 cup firmly packed brown sugar 1/2 teaspoon ground cinnamon 2 tablespoons all-purpose flour 1/4 cup currants 1/4 cup finely chopped pecans or walnuts 1/2 cup confectioners’ sugar
If taken straight from the fridge, let the dough rest on the counter for about 30 minutes. Dust with flour and roll out into a 9×12 rectangle. Brush the inside generously with the melted butter (melt more if needed) and spread the pear onto the dough evenly. Combine the remaining ingredients and sprinkle the mixture lightly over the pears. Starting from the long end, slowly roll the dough into a log, pinching the ends as you go to prevent the stuffing from spilling out. Pinch the dough along the end to seal the roll. Using a sharp knife or a pair of kitchen shears cut the log into 1/2 inch pieces. Let rest on a lightly greased baking sheet for 10 minutes. Bake at 350 for about 15-20 minutes or until they turn golden brown.
Pizza/Calzones:
A super easy and relaxed dinner idea, this recipe is always a winner.
About 1 lb of dough (makes 1 medium pizza) 1/2 cup pizza sauce 1 cup shredded cheese (mozzarella and parmesan is best) Toppings (ideas: onions, bell peppers, tomatoes, mushrooms, pepperoni, sausage, pineapple, ham, feta, spinach, etc)
If using dough out of the fridge, let rest for 15 minutes on the counter. Dust the dough with flour and roll out with either a rolling pin, fingers, or you can be brave and throw it up in the air! Place on an ungreased pan or pizza stone. Spread the sauce over the dough evenly, sprinkle with cheese and choice of toppings. For a calzone: roll the dough into circles and fill one side of the circle with toppings. Fold the other half of the dough over the toppings and use either your fingers or a fork to pinch the edges shut. Bake at 350 for about 15 minutes or until crisp. (Calzones bake for about 20-30 minutes)
This dough is super versatile and while I haven’t personally tested any of these out yet, you can also make flatbread with it (similar to Pita bread), doughnuts, dinner rolls, garlic sticks, pretzels, and cinnamon bread. Don’t let your imagination stop you; get creative!