Frozen Bread Dough
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The amount of yeast used in this recipe is equal to three (0.25-ounce) packages.
Hands-on: 30 minutesTotal: 1 hour 55 minutes
- 1 cup water
- 1 cup whole milk
- ⅓ cup sugar
- ⅓ cup butter, melted
- 2 Tbsp. plus ¾ tsp. active dry yeast
- 2 tsp. salt
- 6½ to 7½ cups bread flour
- In small saucepan, heat water, milk, sugar, and butter, stirring until sugar dissolves and butter melts. Pour into large bowl and let cool 15 minutes.
- When mixture is lukewarm, add yeast, salt, and 1 cup flour and beat well. Gradually add the remaining flour, stirring and beating well, until a soft dough forms. Knead dough 10 minutes on floured surface.
- Place in greased bowl, turning to grease top. Cover and let rise 1 hour. Punch down dough.
- Grease two 9" × 5" loaf pans with unsalted butter. Divide dough in half, let rest 10 minutes, then press evenly into each pan. Cover and freeze immediately until firm. Place in freezer bags in freezer up to 2 months.
- To use, let stand, covered, overnight in the refrigerator. Or you can let the loaf stand at room temperature 3 to 4 hours until risen. Then bake, or use in recipes as directed.