Homemade Freezer Dough
Follow the recipes carefully for best results, since the ingredients and method differ from yeast doughs that are not to be frozen.You will like trying a variety of doughs in a lot of ways ;from breads and rolls to coffee cakes and main dishes.
Mixing:Use a bowl larger that the large mixer bowl.Either detach the mixer head or use a hand electric mixer or transfer the
- all these recipes for freezer yeast doughs are by robin hood all purpose flour, and consumer communications and international multifoods.
Do not thaw frozen dough in the refrigerator longer than overnight. If kept longer, it develops a strong aroma and "off" taste.
Unwrap the loaf and place in a greased 8x4-inch loaf pan. Cover the pan with plastic wrap. Thaw at room temperature about 2 hours or overnight in the refrigerator. Brush the dough lightly with oil, cover and let rise until the corners of the pan are filled and the dough is about 1 inch above the pan in the center.
Place wrapped frozen dough in the refrigerator to thaw 8 hours or overnight. Let the dough stand at room temperature about 15 minutes to warm slightly before shaping.
Use a lower oven rack for best results when baking,if the bread seems to be browning too quickly, cover loosely with foil last 5-10 minutes of baking. The bread is done if it sounds hollow when tapped with the finger on the bottom or side. For a softer crust, brush with butter or margarine just after baking.