Freezer White Bread
Use Robin Hood All Purpose Flour.
- 11-12 c
- robin hood flour (rhf)
- 4 pkg
- active dry yeast
- 2/3 c
- instant nonfat dry milk
- 1/2 c
- granulated sugar
- 2 Tbsp
- 1/4 c
- softened butter or margarine
- 4 c
- hot tap water
How to Make Freezer White Bread
- 1Spoon flour into measuring cup and level off. Pour onto waxed paper. Combine 4 cups of flour, UNDISSOLVED yeast, dry milk, sugar and salt in large bowl. Stir well to blend add butter.
Add hot tap water, BEAT with electric mixer at medium speed for 2 minutes, scrape bowl occasionally. Add 2 cups more flour. Beat at high speed for 2 minutes or until thick and elastic.
Gradually stir in just enough of remaining flour with wooden spoon to make a soft dough which leaves sides of bowl. Turn out onto floured board.
Knead 10 minutes or until dough is smooth and elastic. Cover with plastic wrap then a towel. Let rest 15 minutes on board. Punch down. Divide dough into 4 equal pieces.
Shape each piece into a ball and flatten into 7 inch circles or shape into loaves using the "Rolled Dough Method"(found on header page). Wrap tightly in plastic wrap. Place circles on baking sheets and loaves in 8-inch loaf pans. Freeze until firm. Wrap plastic wrapped frozen dough in foil. Freeze up to 4 weeks. Follow shaping and baking directions for each recipe on header page.
- 2Basic white bread:
1 piece freezer white breadHomemade Freezer Dough
Thaw and let rise in pan as directed on header page. Bake at 375^ for 35-40 minutes until done. Remove from pan Immediately. Cool on rack.
Makes 1 loaf.