Does anyone have that recipe......................!


Question: for white bread you can make up and then put in freezer until you are ready to use it?


Answers: for white bread you can make up and then put in freezer until you are ready to use it?

Freezer White Bread
Makes 4 loaves
12 ? to 13 ? cups all- purpose flour, divided
? cup sugar
2 tablespoons salt
2/3 cup instant nonfat dry milk
4 envelopes active dry yeast
? cup butter, softened
4 cups very warm water (120 to 130 degrees) Thoroughly combine four cups of the flour with the sugar, salt, dry milk powder and undissolved yeast; add the butter. Gradually add the water and beat for two minutes with an electric mixer on medium speed, scraping bowl occasionally. Add 1 ? cups of the flour; beat at high speed for two minutes, scraping bowl occasionally. Stir in enough of the remaining flour to make a stiff dough. Turn the dough out onto a lightly floured board. Knead until smooth and elastic, 10 to 15 minutes. Cover with a damp towel and let rest for 15 minutes. Divide dough into four equal parts. Form each piece into a smooth ball; then flatten it into round about six inches in diameter. Place on greased baking sheets, cover with plastic wrap and freeze until firm. Transfer to zip-top freezer bags. Freeze for up to four weeks. When ready to bake, remove a round from the freezer. Take it out of the freezer bag, place it on an ungreased baking sheet, cover it with a damp towel, and let it stand at room temperature until fully thawed, about four hours. For a regular loaf: Roll the dough into a rectangle, 12-by-8 inches. Starting at the short end, roll it up tightly and turn the ends under, pinching the seam to seal it. Place it, seam side down, in a greased 8 ?-by-4 ?-inch loaf pan. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 ? hours. Bake in a preheated 350-degree oven for 35 minutes, or until the bread sounds hollow when tapped. Remove from the pan and cool on a wire rack. For a round loaf: Leave the thawed round of dough to rise on the ungreased baking sheet in a warm place, free from drafts, until doubled in bulk, about one hour. Bake in a preheated 350-degree oven for 35 minutes, or until the bread sounds hollow when tapped. Remove from the pan and cool on a wire rack.

nfd?

you can put in the freezer every white bread,,, especially if it's homemade. just take it out from the oven 4/5 minutes before, freeze it and when you need it 350F for 8/10 minutes....
that's it!
bye!

Here's the thing on recipe's until you trust the author of the recipe or become so capable that you can see the mistakesin any recipe ,you should regard all recipes with extreme caution.
See that big recipe up there that fishineasy provided, it has so many huge mistakes in it that if you tried it you would almost surely fail

Mr Danger is correct, you can do it with any bread recipe - just be sure and let it do it's last rise before freezing because the yeast cells are killed with the cold and you won't get much rise after it thaws.

Whenever I visit with my parents, I always make 8-10 batches of Cinnamon Rolls and put them in aluminum containers and freeze them so they can have them long after I have gone.





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