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Frozen Bread Dough Recipe

Some readers have asked for a frozen bread dough recipe, so here it is.

I can't say this recipe will save you any time, but it does shine when it comes to convenience. You make your dough when you have time to spare, then freeze it.

Later, when you're busy as a bee in summertime, you pull the dough out of the freezer, let it thaw and rise for six hours or so, then stick it in the oven to bake.

Frozen Bread Dough Recipe

1/4 cup warm water (first amount)
1 tsp sugar (first amount)
1 tablespoon granular yeast
2 tablespoons sugar (second amount)
3/4 cup plus 1 tablespoon warm water (second amount)
1 1/3 cup all purpose flour
1/4 cup skin milk powder
1 cup warm water (third amount)
1 2/3 teaspoon salt
3 tablespoon soft shortening
2 2/3 cup all purpose flour for dough
about 1 cup flour for board

Measure the 1/4 cup warm water and 1 tsp. sugar into a large bowl. Spinkle yeast evenly over top and let stand for ten minutes until bubbly. Then add the two tablespoons sugar, 1 1/3 cup flour, skim milk powder and the 3/4 cup plus 1 tablespoon warm water. Beat the sponge with beaters or a dough hook. Cover and let rise until doubled and bubbly. This takes about 40 minutes. Then add the 1 cup warm water, salt, shortening, 2 2/3 cup flour and beat for five minutes. Sprinkle board with 2/3 cup flour and knead for five minutes. Return to scraped down bowl, cover and let rise 2 hours. Punch down dough and knead in an additional 1/4 to 1/3 cup flour on board, turning dough over in flour before starting to knead for five minutes.

Next cut the dough in half. Flatten each half on a plate and chill in refrigerator for 30 minutes. This completely checks rising when you put the raw dough in the freezer in the next step. Working quickly shape chilled dough into 2 loaves and ut in oiled loaf pans. Immediately slip pans into double plastic bags, sealing with twists and freeze.

Early on the day you need the bread, take your frozen bread dough from freezer, unwrap and stand it on counter to thaw and rise above rims of pans. This takes about 6 hours. Bake at 425 ° for 15 minutes then reduce heat to 350 ° for 15 minutes longer.


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