Bread Variations

Once you have mastered a basic bread dough such as the Country White Bread or the Whole Grain Bread, you can now make endless variations! If you make out a weekly menu, on baking day you could look at your menu for ideas on breads you could use during the week, such as hamburger buns, cinnamon bread, garlic bread, etc. I'm not that organized but maybe you are! Though I have separate recipes for many of these breads, sometimes it is just easier to use the bread dough you already have mixed up, especially if you make a large batch. Just be sure to mark the your tops of your loaves in some way, such as sprinkle cinnamon bread with some cinnamon sugar.

Just for fun, last week I made a batch of my whole grain bread, divided it into six loaves and brain stormed on all the different ways I could use the dough. Here is some of the variations I came up with!

Cinnamon Swirl Bread

Roll out your bread dough into a rectangle.

Spread with softened butter, sprinkle with cinnamon and brown sugar. If desired, sprinkle raisins, chopped nuts, craisins or other dry fruit. Roll the dough up beginning with the short side, squeezing tightly. Place in greased loaf pan.

Note: Bread made like this will separate but taste awesome. If you want a prettier slice, omit the butter and sugar so that it will "stick" together better.

Cinnamon Rolls

Roll out and spread with butter, cinnamon and sugar as above. Roll up the dough beginning with the long side. Cut into rolls and place in greased pans.

Monkey Bread

Pull dough into small balls. Dip into melted butter and roll in cinnamon sugar.

Place into greased bread pan. (Don't fill too full. I often have balls “hopping” out of the pan as it rises in the oven! Maybe the reason it is called monkey bread! This is the children's favorite and is usually consumed immediately out of the oven!)

(I didn't get a picture of the monkey bread before several "balls" were pulled off and consumed - but you get the idea!)

Dinner or Sandwich Rolls

Form into rolls of whatever size desired and place in greased pan or baking sheet.

Herb Cheese Bread

Roll dough into a large rectangle. Sprinkle with cheese and herbs as desired. I usually use mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, paprika, and poppy seeds.

Roll up dough beginning at long side, squeezing seam tightly. Place on greased baking sheet.

I often form a figure “eight”, tucking the ends into the center. Brush top with milk, sprinkle sesame seeds and slit the top.

Twist Top Bread

Take a one loaf portion of bread and divide into two. Form both pieces into a long thin strand. Twist the two together and place into a greased loaf pan. You also may use three pieces and braid the strands together.