Weekend Bread


By jeffmackinnon

I have been making all the bread for the house for the last couple weeks, and this weekend was no exception. This weekend I also made a triple batch of pan pizza dough for the freezer.

Basic White Bread

The recipe that I have been using for the last couple of years is this one here, like all recipes, you have to scroll and scroll (blame google, not these bloggers, but to make it easy, here are the basic steps.

Bread after rising.


  • 8 cups all-purpose flour
  • 2 teaspoons salt
  • 1 1/2 tablespoons yeast
  • 1/4 cup honey
  • 3 1/2 cups water (I start with 3c and add as needed)
  • 2 tablespoons butter melted for brushing on top (not in the bowl)


For detailed instructions head to the website. The summary if you have made bread before, mix together, knead till it looks right, rise, put in pans, proof, bake at 375F for 25min, brush with melted butter, and finally bake for another 5-10min.

Since I use regular (vs instant) yeast, I need to wake them up, so I use warm water and then put the yeast in there for a few minutes while I get everything else ready.


The rise and proof take about 1h each in the winter.

Finished Product

I always make it into bum bread so I can split and freeze them. This way we don't bread on the counter for more than a couple days.

Pan Pizza Dough

This is even easier that the bread. I have been using the Serious Eats Foolproof pan pizza recipe and it works great.

I make a big batch and then freeze after the initial rise/ferment stage. Then we take it out around lunch of the day we want to have pan pizza for dinner and thaw/proof all afternoon.

Bubbly poan pizza dough


These are the ingredients for a single batch, enough for two 10" cast iron pan pizzas.

  • 400g bread flour (14 ounces; about 2 1/2 cups), plus more for dusting
  • 10g kosher salt (0.35 ounces; about 2 teaspoons), plus more for sprinkling
  • 4g instant yeast (0.15 ounces; about 1 teaspoon), such as SAF Instant Yeast
  • 275g water (9.5 ounces; about 1 cup plus 3 tablespoons)
  • 8g extra-virgin olive oil (0.25 ounces; about 2 teaspoons), plus more to coat pans and for drizzling


Mix everything in a big bowl, when well mixed cover to prevent drafts and let it sit for 8-24h. Then on a floured surface punch down and form into loose balls.

At this stage is when I freeze them, but if you are having it that day place in a oiled cast iron pan an cover for a couple hours before spreading and making your pizza. There are directions for that part on the website linked above.

Ready for the freezer

This weekend I mixed the bowl late morning on Saturday, and pacakged it for the freezer after coffee Sunday morning.

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