Whole Tweet Bread (aka, Basic Bread)

Posted by: Site Administrator  :  Category: breads

no, this isn’t a birdseed bread – the recipe is simple enough to be tweeted. It’s very versatile and can be used as pizza dough, pita, rolls, sandwich bread, you name it.

This bread is brought to you by the number 3.

3 Cups liquid (some combination of water and milk, lukewarm, under 105°F)

3 Tablespoons sugar (or other sweetener such as honey, maple syrup, or molasses. Don’t use zero-calorie sweeteners here, this is to feed the yeasties, not to sweeten the bread – that’s what jam is for)

3 teaspoons yeast (1 Tablespoon – if using packets, 1 packet is just under a tablespoon and will do fine)

Stir together in a mixing bowl and let sit for a few minutes for the yeast to activate.


3 teaspoons salt (1 Tablespoon)

3 Tablespoons oil (canola, olive, or butter, any one will do – use less if you want a crispier crust)

3 Cups bread flour or other high-gluten flour

3 Cups whole wheat flour (or other grains in any combination you desire. half WW/half rye works well too. You can also use 3 more cups of bread flour for plain ol’ white bread)

If using a stand mixer, combine together with a dough hook and knead on low speed for 15 minutes (3 times 5!)

If doing this by hand, stir the ingredients together and knead for about 10 minutes until the dough is nice and stretchy.

Shape into two (not 3!) loaves (or lots of rolls!) and put in loaf pan

Cover with a towel and rise in a warm spot for an hour (3 times 20!) – you can turn your oven on low (usually 170°F) until heated, then turn the oven off and put the loaves in there to rise.

Bake at 350°F for half an hour (3 times 10!). If rising in the oven, you can just leave them there and turn it on. Start the timer when you turn the oven on)


Pita: Divide the dough into 16 pieces and shape into balls, and let rise . Roll them out and bake them on a stone for a few minutes on each side.

Pizza Crust: Just like pita, only with different sized dough balls. Add sauce and toppings and bake at 500°F.

Rolls: Like pita, but skip the part where you make them flat.

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