I make lots of homemade bread. With two teen sons it helps to fill them up and it is so yummy.
This is a dough recipe that I make in bulk by hand. With it I make buns, pizzas, breads, all sorts of varieties. Start with the basic recipe, which is enough for 2 loaves or pizza bases. I then multiply it by at least 3 or 4. Then I divide it up into different things I want to make, maybe a plaited cheese bread, a batch of buns, pinwheels, herb bread whatever tickles my fancy.
Here is what I made yesterday using 3 times the recipe: Two mozzarella cheese stuffed crust pizzas then a batch of raspberry jam pinwheels and a batch of cinnamon pinwheels.
380ml lukewarm water
40ml olive oil
2 teaspoon salt
2 tablespoon sugar
650 grm flour
2 tablespoon milk
2 teaspoon yeast
Put into a large bowl in ingredient order. Using your hand in a shape of a claw starting mixing the dough until it starts to bind together and then start kneading. When it is ready (5-10 minutes approx), the dough will soften and become much more pliable. When it has reached this stage, cover the bowl with a damp teatowl or plastic wrap or bees wax wrap (too stop the top from drying) and let it rest in a warm place. The dough will at least double in size.
When it has doubled in size, divide up and make your different breads. As you make them leave them in a warm place (I use my warmer drawer in the oven) to rise again, (approx another 15-20 minutes).
My go to temp for baking is 180 degrees celsius until the dough is brown. For deep loaves go for a darker brown and a hollowish sound tap test.
I would love to hear what you did with your bread dough!