the house behind

You cannot beat baking bread for getting two for the price of one. Generally speaking, baking takes time so I like to make multiple loaves at once. My to-go bread recipe allows me to season the loaves any way I like, both savory and sweet and make rolls besides.

I usually pick a fairly generic white bread recipe that I can turn into anything I want. If you are going to spend your precious time and effort, make it worthwhile I say so I plan to bake bread when I want and need a few baked items.

Two for the Price Bread Ingredients

• 1 tablespoon active dry yeast
• 2 cups warm water (110 degrees F/45 degrees C) or milk
• 4 tablespoons white sugar
• 4 teaspoons salt
• 4 tablespoons vegetable oil
• 5 cups all-purpose flour

Method

1. In a bowl, dissolve yeast in warm water. Let stand until bubbly, about 10 minutes. Lightly grease two baking sheets.
2. In another bowl, combine the yeast mixture with the sugar, salt, oil and 1 cup of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. I use my kitchen mixer to make short work of this. When the dough has pulled together, knead until smooth and supple, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Preheat oven to 325 deg-F.
5. Options for the dough: Divide the dough into twelve equal pieces and form into rounds. Place the rounds on prepared baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Or place in two, well= greased loaf tins. You can also shape them into rounds freeform and let them rise that way.
6. Brush with a beaten egg mixed with a tablespoon of milk or cream for a golden finish.
7. Bake in preheated oven for 20 to 55 minutes, depending on how big the loves are, until golden brown. Place on a wire rack to cool.

Additional options:

• When you get to step five add in a cup of finely chopped scallions and smear the dough with chili crisp.
• When you get to step five, roll the dough out in a rectangle and sprinkle generously with a 1/2 cup of cinnamon sugar before rolling up. You can also use a cup or so of preserves.
• When you get to step five, roll the dough out in a rectangle and add in 2 cups of one of the following: finely chopped dried fruit of your choice, finely diced fresh apples, pears (dry them off before spreading them on the dough, a cup or more of caramelized onions
• When you get to step five, roll the dough out in a rectangle and sprinkle generously with a 1/2 cup of toasted sesame seeds, everything bagel topping, finely diced toasted nuts of your choice, etc.

Any of the above can also be turned into rolls simply by rolling the dough up tightly and then slicing into rolls prior to the final rise. I have also broken out my silicon molds and made flower shaped rolls upon occasion, the grandkids love them. You can easily fill the rolls with savory or sweet filling of your choice prior to shaping into balls for the final rise. Simply roll a portion of the dough out into a rough circle, place a dollop of the filling in the middle an shape into a roll before final rise.

In addition, the dough can be used in other ways:

• Flatbreads or pizza crusts: Roll out dough, add toppings, and bake. For flatbread, roll out the dough thin and fry it in a flab pan or griddle. Top with herbal oil and herbs and spices if you wish. For pizza, you are going to need to increase the oven temperature to at least 400 deg-F and use a cookie sheet or pizza pan. I suggest par-baking the crust for 15 or so minutes (just keep an eye on it) first to ensure it gets crispy and starts toasting before adding sauce and toppings. Not many of us have real pizza ovens so you may need to figure out, depending on your oven, just how best to bake your own pizza.
• Make monkey bread! Roll the dough into golf ball sized balls and dip into cinnamon sugar, honey, shredded cheese, herbs or spices. Then arrange the balls in a bundt pan and let rise. Bake as usual.
• Savory pastries can be easily made with the dough by stuffing it prior to final rise with cheese, herbs, or meats for calzones or stuffed buns. I like to make meat-filled buns and freeze them after the second rise but before baking. When I need them, I thaw them out, allow them to rise again and then bake per the direction above. A quick and tasty dinner for sure.

There is a hot debate among home bakers and frugal folks as to if you should use bread flour or regular all-purpose (AP) flour. I am going to get hit in the face with a handful of flour for this one but honestly, AP flour has always served me just fine. Bread flour is stronger for sure and probably would yield a sturdier loaf depending on what you are making but for nearly all the breads and rolls I make, AP flour has worked just fine for me.

Finally, there is always the never-ending debate on if baking your own bread is worth the cost and effort. To be fair, it actually depends. A quick search online reveals the following:

• Home-baked bread (basic recipe, standard oven):
  • Low: ~$0.50–$1.20
  • Average: ~$1.50–$3.20
  • High: ~$3.00–$8.20 (specialty grains, premium flour, or inefficient baking)
• Store-bought bread:
  • Low: ~$1.50–$2.00 (generic white bread)
  • Average: ~$3.50–$6.00 (standard sandwich bread)
  • High: ~$8–$12+ (artisanal sourdough, premium bakery)

So clearly the cost can actually be almost the same if you compare low to low or average to average, etc., but consider this frugal strategy: by using up what you have; a half jar of preserves, some spices or nuts leftover from another meal you made, some meat in the fridge, whatever you have lying around, you can realize a lot of savings by baking your own.

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