Monday, October 17, 2011

{31 Days} Cooking from Scratch: Making Bread (2 recipes)

Yesterday, you had a chance to try your hand at making bread using yeast – in an easy, no-knead version of a wheat oatmeal quick bread

Today, I’ll be sharing two dinner breads to continue our transition into making sandwich bread.  Both of these recipes involve yeast & both are really yummy for lunch sandwiches, or for dinner rolls. 

Tips for Yeast-Based Recipes

(1) 2 1/4 tsp. yeast = 1 pkg. yeast

(2) Instant Yeast is the most basic yeast – it’s typically what is meant by “yeast” in recipes. 

(3) Rapid Rise Yeast helps speed up the bread rising process, it can be used, although we don’t use it often. 

(4) Bread machine yeast is a special yeast for breads in the bread machine.  However, I think I’ve only used it once.  Truly.  Don’t rush out and get this one. 

(5) Buy yeast in bulk.  Seriously.  $4 for 2 lbs vs. $7-8 for 4 oz.  No contest. 

(6) Use a meat thermometer to check water/milk temperature in recipes. 

Recipe 1: No-Knead Focaccia Bread {From Mom}


  • 3 1/4 C white whole wheat flour
  • 2 1/4 tsp. yeast (1 pkg)
  • 1 T sugar
  • 1 tsp. sea salt + a bit more for the top
  • 1/4 C olive oil
  • 1 2/3 C warm water (between 120-130 degrees F)
  • 1 T Italian Herb Seasoning (Mrs. Dash Salt Free is great!)
  • 2 T parmesan cheese


Mix 3 1/4 C flour, 2 1/4 tsp. yeast, 1 T sugar and 1 tsp. sea salt in a large bowl.

Add 2 T olive oil and 1 2/3 C warm water. Stir until well mixed.

Put bread dough into a greased 9x13 pan (spread out like a cake mix... the dough is fairly fluid). {Note, I made a half batch here}

Cover and let rise until doubled; about 30 minutes (if rapid yeast, 10-15 minutes works too!)

Drizzle 1-2 T olive oil over the top of the raised bread. I drizzled less, and carefully spread out the oil with a spatula.

Using the handle of a wooden spoon, poke multiple holes in the dough to create an uneven surface.

Sprinkle cheese and herbs over the top. May sprinkle additional salt on top, if desired.

Let bread rise, covered, for an additional 15-30 minutes.

Preheat oven to 375 degrees F. Bake for 30-35 minutes until lightly browned.


Recipe 2: Whole Wheat Buns - Adapted from Lynn's Kitchen Adventure


  • 1 1/2 T yeast
  • 1 C + 1 T warm water (~120 degrees F)
  • 1/4 C oil
  • 1/4 C sugar
  • 1 tsp. sea salt
  • 3 C white whole wheat flour


Begin by dissolving the 1 1/2 T yeast in the 1 C + 1 T warm water.  Let sit for 3-5 minutes until yeast is foamy & smells yeasty!

Add in the 1/4 C oil, 1/4 C sugar and 1/4 C salt.  This “feeds” the yeast. 

Add in the flour, 1 C at a time  stirring until incorporated.  If you have a stand mixer, you can use your stand mixer to make the dough. 

Knead the dough for 3-5 minutes, until the dough is well formed and easy to work with.  Add additional flour as needed to get the dough to become workable.

Divide the dough into 9-12 sections and roll into balls.  {9 if you'd like larger rolls, 12 if you'd like smaller ones}.

Place the rolls on a lightly greased cookie sheet.  Cover with a tea towel.

Set in a warm place and allow the dough to rise/rest for ~20 minutes.

Then, bake at 425 for 8-10 minutes until lightly browned.

Cool on a wire cooling rack for 5ish minutes.

Then, transfer to a bread basket until you're ready to eat!

Give them a try – surely one will go well with dinner tonight, right?!



  1. OK - yummolicious! I am putting both of these recipes in my "Must Try Soon" stack.

    BTW - I think it's more fun to poke the focaccia holes with my fingers :)

  2. I get our yeast at Costco too. You can't beat the price!!!!! :)

  3. Do the hamburger buns freeze well? Since there are only 2 of us, 9 rolls is alot - but I'd love to make ahead!

  4. @ LivingABonaFideLife - Yes they do! Actually, both recipes freeze well. We freeze the rolls often - I love having them in the freezer.

  5. I would like to confirm that the bun recipe calls for 1 1/2 Tbs of yeast? That seems like a lot. The bread recipe only has 2 1/4 tsp. Thank you

    1. Yes, the bun recipe does call for that much yeast. It helps the dough rise quickly. If you have more time and want to take 1-3 hours to make these rolls as you would a bread recipe, then you'd be fine using 2 1/4 tsp. We make these almost weekly during the summer, and do use the 1 1/2 T yeast. Hope that helps.


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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