Freezer White Bread Food

EASY HOMEMADE FREEZER BREAD

Steps:

• Pour warm 100-110 degree water and warm milk into a large bowl of a standup mixer. Stir sugar into warm water and milk then add yeast; let proof for five minutes or so, until the mixture bubbles and foams.
• Add salt and melted butter to yeast mixture; mix well.
• Mix in flour, 1-2 cups at a time.
• Using dough hook attachment, knead dough for 10 minutes.
• Place dough on floured surface and knead by hand for 7-10 minutes more, adding additional flour as necessary, until dough is smooth. (If kneading entirely by hand, skip step four and simply knead on floured surface until dough is smooth--approximately 15-20 minutes.)
• Place dough in bowl greased well with butter, and turn dough once to coat with butter. Cover with a damp towel and place in a warm spot to rise. Let rise until doubled--about 45 minutes to an hour.
• Punch down dough and divide into four equal portions. Wrap each portion in plastic wrap or freezer bag and freeze until needed.
• To use, thaw dough. For bread, place in greased bread pan and let rise to 1" above pan before baking. Dough can also be used to form dinner rolls--just shape into balls and let rise for 30 minutes--or as homemade pizza dough. Bake in a pre-heated oven at 350 for 30 minutes or until golden brown. If desired, brush top of hot loaf with melted butter before it cools.

FREEZER WHITE BREAD

Steps:

• 1. Spoon 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.
• 2. Basic white bread: 1 piece freezer white breadhttps://www.justapinch.com/recipes/bread/biscuits/homemade-freezer-dough.html --- 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.

WHITE CHOCOLATE ALMOND NUT CINNAMON ROLLS

Steps:

• Thaw frozen dough as directer in(Robin Hood Flour Freezer Yeast Dough). Roll dough into a 12x10-inch rectangle on lightly floured board. Spread with butter. Combine almonds, pudding mix (dry), chocolate chips and sugar.Mix well. Sprinkle evenly on dough. Roll up tightly beginning with 12-inch side. Cut into twelve 1-inch pieces. Place cut-side down in greased or sprayed 9-inch layer pan or 12 individual cup muffin tin, Brush dough lightly with melted butter or olive oil. Cover with plastic wrap loosely. Let rise in warm place for 30-40 minutes until doubled. Bake at 375^ for 20-25 minutes until dome. Remove from pan immediately. --- Combine powdered sugar milk, an d almond extract. Beat well Drizzle over warm rolls.