1 Bread Dough Made Into 8 Different Types Of Bread

Unconventional Cooks (29 of 31)

Can I just begin by saying this bread dough is life changing!!!  Seriously it will save you time and make you look like a rock star in the kitchen.  8 different types of bread can be made with this one basic dough recipe.  Did I mention that it freezes beautifully as well.

For the holidays  there is nothing like giving home made bread, it is such a welcome change to all the sugar.

I did a Facebook Live making this basic bread dough and a cookie dough that can be made into 8 different types of cookies-another life changer with Gen.  Gen is a professional baker, and has been known to pull all nighters baking.  She also owned a cooking school-she KNOWS how to bake friends!!!  You can watch our class full of baking tips here.

FACEBOOK LIVE (just scroll down on the facebook page until you see it)

Also we are running a killer deal on the Bosch machine.  Bosch is one of those machines that will be a staple in your home.  It is a work horse and will keep working until long after your gone.

I was gifted a mini Bosch on my wedding, and have used it for the last 8 years and loved every minute of it.  I finally upgraded to the bigger Bosch so that I could do double the bread dough and cookie dough to get the most bang for my buck-in terms of time in the kitchen.

This deal is only for one week!  You won’t find this price anywhere, this is the door buster Black Friday deals of Bosch 😉

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Basic Bread 8 ways by Gen Dalley

5 cups fresh flour
2 tsp. salt
½ cup oil
1 ¾ cups warm water (if using 100% whole grain flour bump up your water to 2 cups)
2 tsp active dry yeast
2 tsp. sugar
In a large liquid measuring cup add warm water, yeast and sugar. Set this aside to proof (double in size) about 5 minutes
In your Bosch Mixer with the dough hook attachment on
Add ½ the Flour, with all the salt and oil
Then add the water mixture
Turn your Bosch mixture on to a level 1 for about 30 seconds, then bump it to a 2, then add the rest of your flour one cup at a time. Then turn it to a level 4. Leave on a level 4 for approximately 5 minutes until the dough has left the sides of the bowl completely and it is not sticky to the touch. If the dough is still sticky simply add more flour in ¼ cup increments until it no longer sticks to your fingers. You want to be careful to not add too much flour, it is always best to err on the side of less then add more if necessary.

With this basic bread recipe, you can 3 x it in your Bosch mixer! (this recipe will change your life! Merry early Christmas!)

One recipe will make
2 loaves of French bread
3 medium regular pan loaves
2 lg. Pizzas
6 calzones
2 9×13 pans of cinnamon sticky bread
2 sandwich loaves (approx. 10 slices each)
1 full jellyroll pan of breadsticks
1 pan of cinnamon rolls
1 pan of dinner rolls

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French Bread
Divide dough into 2 even pieces
Shape into two long loaves
Place into pans or onto a flat cookie sheet (using French bread pans will create crunchier all over crust and be more authentic French, therefore making you appear more cultured, and so you could get away with talking in a French accent for a little while.)
Cover and let rise for 15 minutes then uncover and slice diagonal lines approx. ½ deep all across the loaves then cover and let rise another 15 minutes
Bake @ 425 for 25-30 minutes

Unconventional Cooks (27 of 31)

Regular loaves of Bread
Divide dough into thirds
Shape into ovals
Place into 3 medium sized, greased bread pans
Cover, then Let rise about 30 minutes
Bake at 375 about 30 minutes until golden brown

Divide dough into two equal parts (this makes 2 large pizzas)
Spread dough thin making a crust around the edges for a barrier for the sauce and toppings. For an even crust with no bubbles, or landslides of toppings, dock your dough with a fork or pizza docker.
Add 1 cup (give or take depending on what you like) of your favorite marinara sauce or use our recipe below
Add fresh mozzarella and your favorite meat and veggies
Bake immediately in a 450 degree oven for 15-20 minutes

Quick and easy Marinara Sauce
2 -14 ounce cans of stewed or crushed tomatoes
1 can (6 oz.) tomato paste
4 tbsp. chopped fresh parsley (or 2 tbsp. dried)
1 tsp. dried oregano
1 tsp. salt
¼ tsp black pepper
1 tbsp. brown sugar
6 tbsp. olive oil
2-3 cloves of garlic minced
1/3 cup minced onions
Sautee the onions and garlic in the olive oil
If you want a smooth texture puree everything with your Bamix, (if you’re lucky enough to own one) if you prefer chunky just use the crushed tomatoes. Add everything to the pan of onions and garlic and simmer for 30 minutes

Divide dough into 6 equal parts
Roll dough into 8 inch circles
Place desired meats, cheese and veggies on just half the dough
Unless you are a pro at this already, I would suggest leaving your sauce out and dipping it once its done. It makes it more fun anyways because everyone loves to dip! If you put sauce inside, you have to make sure it is sealed very well or it will find a way to get out!
After you fill your calzone, you will fold the empty side over the filled side, then pinch little pieces and pull the bottom up over the top. Make sure it is sealed well so none of your goodness seeps out!
Let rise for 10 minutes before baking
Bake these babies at 450 for 15-20 minutes until nice and golden brown

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Cinnamon Rolls
You will use all the dough and roll it into a large rectangle. Approximately 3 x3 ft. (so bigger than your head but not as big as your bathtub) It should be fairly thin like 1/3 inch thick. You will melt one cube of butter and spread evenly over the dough.
Then cover with sprinklings of cinnamon so you cannot see the dough, yep go ahead and turn the entire thing cinnamon brown! Then use 1 cup of granulated sugar and 1 cup of brown sugar and evenly sprinkle it all over. Start on the side closest to your belly and roll the dough as tight as you can into a roll. Then using a piece of fishing line/string you will cut the dough, or you can use a serrated knife or very sharp kitchen shears. For the prettiest, most rounded rolls you will use the string. Place the rolls onto a jellyroll pan, almost touching but not quite. Cover these delicious things up and let them rise for 30 minutes. Bake at 375 for about 25 minutes. Do not over bake! Keep an eye on them, there is nothing worse than a burned cinnamon roll! While they are still warm you will smother them with buttercream so it melts into all the layers.


Cinnamon sticky bread

Simply roll the dough into long snake like dough creatures that are approximately 1 ½ inches wide and however long you can handle. Hold them up over a 9×13 pan. Using kitchen shears cut one inch pieces off, letting it fall into the pan below. Do this until the bottom of the pan is full. Then cover with a sprinkling of ground cinnamon, then add ½-3/4 cups brown sugar (depending on how big that sweet tooth of yours is. I like mine dripping with sugar. I mean, if your going to eat cinnamon sticky bread then make it count!)

Melt 1 cube of butter
Drizzle the butter over the brown sugar
Bake @ 400 for approximately 25 minutes until tops are golden brown
While its still warm slather some buttercream (or just melt a little and drizzle it, if you’re already feeling guilty about the sugar)

IMG_0020 (1)Bread sticks
Roll dough into a large rectangle the size of a jellyroll pan
Melt a cube of butter and pour onto the pan
Cut the dough with a pastry roller or pizza cutter down the center (long ways)
Then cut one inch strips all the way down. Gently lift each bread stick, placing it onto the pan of butter and flip it over so each side is buttered. Build the breadsticks back into the original rectangle. Then sprinkle the tops with dill, garlic pwd., and parmesan cheese.
Bake @ 425 for 15 minutes or until golden brown on the edges.
Dip into marinara for a delicious carb binge.

Unconventional Cooks (26 of 31)

Dinner Rolls
Simply divide dough into 3 inch balls and put them touching each other on a pan. Cover and let rise for 30-50 minutes until doubled in size.
Bake at 375 fro approx. 25 minutes. Once they are golden brown take them out and let them sit for ten minutes then butter the tops. Don’t take them off the pan until cool enough to handle.

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12 Responses to 1 Bread Dough Made Into 8 Different Types Of Bread

  1. Michaela says:

    What kind of oil do you like to use?

  2. Michaela Creasy says:

    I have large kitchen aid mixer. Would I still speed up to the different speed (numbers)?

  3. Michaela Creasy says:

    One other question, what oil do you like to use? I missed a lot of the video yesterday, but loved what I saw!

  4. Kirsten says:

    several of the breads call for a “cube” of butter….is that 1 stick (like 1/2 cup)? thanks

  5. Lisa says:

    Great post Desi! I cannot wait to use my Bosch to make all of these recipes. Im always looking for ways to look like a rock star in my kitchen!!

  6. Tracy says:

    Do you have the recipe for the braided calazone that you made in the video? I see that you have the recipe for the smaller ones here. Am I not seeing it? Thanks so much! Such a fun video!

    • Desi says:

      Hi Tracy!
      We just added ham, and cheese to the calazone and then braided it. You can use any type of cheese or deli meat. I have made it with sauce in the calazone too, but it turns out better if you just dip the braided bread in sauce.

  7. Kera says:

    I made this tonight and doubled it. It was mixed and off the sides in like 30 seconds. Do I still need to mix it for 5 minutes so it gets kneaded or is it not necessary if it’s mixed and the right consistency? Making bread, sticks and calzones!

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