Last week I posted the recipe for my new favorite whole wheat bread recipe. One thing I love about the recipe is how versatile it is. It makes a fantastic loaf of bread, but it can be formed differently for so many other uses! Here are some of my favorites.
After you let the dough sit for 10 minutes, you can roll the dough flat to be used for pizza dough. Make sure that you still score the dough with a knife so that it will not puff up. If you’re making pizza, roll the dough flat and when you are ready to bake it, just put your toppings on it first and then put it in the oven. Reduce baking time to about 15 minutes.
Other uses for dough that has been rolled flat would be garlic bread sticks, cheese sticks, and cold veggie pizza. For these variations, bake your dough first (again reduce baking time to 15 minutes), then top with the appropriate toppings and cut to whatever size and shape you want!
I discovered this use on accident. The first time I rolled the dough flat to use for garlic bread sticks I didn’t think to score the bread and when I took it out of the oven it had puffed up into a dome! So if you want to stuff the bread to be used as a pita sandwich, just use small amounts of dough flattened into small rounds. This time, do not score the bread and make it for 15 minutes. When the bread comes out, let it cool for a few minutes and then cut in half with a large bread knife. I have stuffed these with lunch meat and toppings, and also chicken salad.
If you want to enjoy cinnamon bread or rolls, roll the dough out flat into a rectangle, similar to like you would for a pizza. Spread butter on the dough if you desire and sprinkle with cinnamon (and/or sugar, raisins, chopped nuts). Press the toppings down into the dough so everything stays where you want it. Next, starting with one of the long sides, gently and tightly roll the dough up into a log. If you want cinnamon bread, just tuck the ends underneath and bake seam side down for about 25 minutes. If you want cinnamon rolls, cut the log into about 1½ inch segments. Lay flat on the parchment lines baking sheet and bake for about 20 minutes. Top with frosting if you desire!
Of course you can also make rolls with this dough. Just follow the original recipe but only use a handful of dough. Form as many small rolls as you want and bake for about 20 minutes.
I have never done this last option, but you can always add ingredients to the dough when you originally make it. You can add your favorite herbs for herb bread. If you want raisin bread, first soak you raisins (or any dried fruit of your choice) in water for an hour or so. Then add then to the ingredients as you are mixing it all up.
I hope you enjoy some of these variations to my favorite bread dough. I’d love to hear if you have any other favorite ways or ideas how to use bread dough. As I was typing this up, I got a few new ideas of my own that I might just have to try out!