Homemade bread always felt like a “weekend project” to me—something that required planning, time, and a quiet kitchen. Then yesterday I stumbled across a recipe for a simple bread dough you can make once and keep in the fridge for up to two weeks… and suddenly, fresh bread on a random Tuesday night didn’t feel impossible anymore.
I love the idea of homemade bread, but the time it takes usually means it just doesn’t happen. This recipe changes everything.
You mix up one big batch, pop it in the fridge, and use it whenever you need it. Want fresh dinner rolls on Monday? Grab a handful. Flatbread on Thursday? Easy. A simple loaf next Wednesday? Done. It’s the perfect dough for anyone who wants homemade bread without the daily effort.
The Dough
Just combine:
- 3 cups warm water
- 2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 6 cups flour
Mix everything until well combined. Cover the container and set it aside in a warm place for about an hour. After that, you can transfer it to the refrigerator and keep it there for up to two weeks.
This recipe is great for flatbread, dinner rolls or just a small loaf of bread.
Notes:
- When handling the dough for future recipes, start with wet hands.
- Let the dough rest on the counter for about 1 to 1 1/2 hours before baking.
Flatbread Instructions
To make flatbread, take a grapefruit-sized ball of dough and place it on a cookie sheet lined with parchment paper. Stretch it out to fit the pan. As you press it out, don’t worry about the little finger divots—they’ll bake out beautifully.
Drizzle the dough lightly with olive oil and brush it around to coat the entire surface. Then sprinkle with Italian seasoning and a bit of salt.
Bake until golden brown and cooked through.
