Freezer Whole Wheat 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.

THE VERY BEST WHOLE WHEAT BREAD

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together 3 1/2 cups white whole wheat flour, vital wheat gluten, and quick-rise yeast until well combined.
• Add the water and mix for one minute, scraping down bowl halfway through. Cover the bowl with a clean kitchen towel and allow to rest for 10 minutes.
• Uncover the bowl and add the salt, oil, honey, and lemon juice. Beat for 1 minute.
• Add the remaining 2 1/2 cups of flour, one cup at a time, mixing well between each cup. Knead the dough in the mixer (still using the dough hook) until the dough pulls away from the sides of the bowl and feels smooth rather than sticky. This usually takes 10 to 15 minutes, but if your dough pulls away and loses its stickiness sooner, it could take as little as 5 minutes.
• Grease two nonstick bread pans measuring 8 1/2" x 4 1/2" x 2 1/2" to 9" x 5" x 3" each (or grease two regular bread pans and then line them with parchment paper). Preheat the oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute.
• Turn the dough onto a greased surface. Evenly divide it into two loaves. Form and place the dough into the prepared bread pans, gently pressing it into the corners.
• Place the pans in the warm oven and allow them to rise for 20 to 40 minutes, until the dough is nicely domed above the tops of the pans. Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 30 minutes. The bread is done when the tops are golden brown and the internal temperature reaches 190°F to 200°F on an instant-read thermometer. Once the loaves are baked, immediately remove the hot bread from the pans to cool on a rack.

FREEZER WHOLE WHEAT BREAD

Steps:

• Spoon all purpose flour into measuring cup and level off. Pour onto wax paper. Measure whole wheat flour as directed above. Combine 4 cups all purpose 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 1 1/2 cups more all purpose flour. Beat at high speed for 2 minutes or until thick and elastic. Stir in whole wheat flour with wooden spoon. Then gradually stir in just enough all purpose flour 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. 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 Robin Hood Flour "Rolled Dough", method. Wrap dough tightly in plastic wrap. Place circles on baking sheets or loaves in 8x4-inch loaf pans. Freeze until firm. Wrap plastic wrapped frozen dough in foil. Freeze up to 4 weeks. Follow shaping and baking directions in main page(Robin Hood Flour Freezer Yeast Dough), site.
• Basic Whole Wheat Bread 1 piece freezer whole wheat bread --- Thaw and let rise in pan as directed on the Robin Bake at 375^ for 35-40 minutes until done. Remove from pan immediately. Cool on rack. Makes 1 loaf.