Doctor Dough Recipes

Traditional Round Loaf

Coat a round pan (pie plate or cake pan, about 8”) with oil or a non-stick spray. Place frozen dough in center of pan. Cover the exposed portion of dough with the bag. Thaw dough (about 3-8 hours) until soft to touch. Let rise (1-4 hours more) until dough springs back to original shape when gently touched. Preheat oven to 375° F. Remove plastic. Make a few deep slashes in top of loaf. Bake in fully preheated oven for about 45-55 minutes. Cool for 10 minutes before slicing (if you can hold back)! Store sliced bread in the freezer to maintain freshness.

Sourdough Loaf—“Good for Gluten Sensitivity”

Follow loaf recipe above with the exception of the thawing and leavening time. Thaw and let rise in a cool environment (basement or coolest room of the house) for about 24 hours.

Pita Bread

2 lbs. Naturally Leavened Bread Dough, thawed*

Preheat oven to 500° F (a hot pizza stone works best). Cut dough into 6 sections for large or 8 sections for smaller pitas. Roll to about 1/8-1/4” thick rounds. There is no need to let these raise! Bake in a fully preheated oven for approximately 6-10 minutes until the dough puffs up or is golden brown. Allow to cool enough to handle. Cut in half and slice through middle as needed. Fill with sandwich fixings, chili, honey, etc. To maintain freshness, store pitas in the freezer.

Focaccia Bread

2 lbs. of Naturally Leavened Bread Dough, thawed*

¼ C. Olive Oil (or less)

½ tsp. coarse salt

3 Tbsp. fresh rosemary (or 1 Tbsp. dried rosemary)

Spray a 12” x 18” baking sheet with sides. Roll out Naturally Leavened Bread Dough to size of the pan. Place the dough on the baking sheet. Press evenly across pan and into corners. Add olive oil, salt, and rosemary. Let rise until almost doubled in size**. Cut into squares with a pizza cutter. Bake at 425° F for 9-11 minutes. Enjoy hot! Store leftover focaccia in the freezer to preserve freshness.

Cinnamon Bread

2 lb. Naturally Leavened Bread Dough, thawed*

1/3 C. butter

¼ C. sweetener (brown sugar, turbanado sugar, agave, or xylitol)

1 tsp. cinnamon

¼ C. nuts, chopped

Roll out 2 pounds of dough in to a rectangular shape the size of the baking sheet. Melt butter into a 12” x 18” baking sheet with sides. Place dough in melted butter. Flip dough to cover both sides with hot butter. Press in to corners. Sprinkle sweetener, cinnamon, and nuts over the dough much like a cinnamon roll (but don’t roll it). Cover and let rise until doubled in size**. Bake at 425°F for 7-10 minutes. Enjoy warm from the oven. To preserve freshness, store leftover Cinnamon Bread in the freezer.

*Let dough thaw in refrigerator overnight or on counter top for approximately 3-8 hours depending on air temperature.

** If your home is cool and your dough needs “help” rising, place in an oven that has been pre-heated to 170°F and then turned off. Monitor bread closely while leavening in the oven, it may raise quickly if dough and pan are already warm.