Is there anything better than the smell of fresh baked bread wafting from the oven? I swear my family loves me just a little more on those days! Even so, if I am going to go through all the effort of mixing and kneading and rising that yeast bread requires, I am going to make it count. That is why I love this recipe! It makes enough dough for four full-sized loaves that can be frozen until you need it.
If you have been reluctant to try your own yeast bread, I promise it is not difficult! There are just a couple of things to keep in mind. First, try to use the best bread flour you can find. I normally like to use King Arthur Bread Flour, but a whole wheat pastry flour (like I used for this recipe) will work too. Second, be sure to knead your dough for long enough. I like to knead it for 10 minutes using the dough hook on my stand mixer, and then for another 7-10 minutes by hand. It will be sticky when you take it out of the mixer, so be sure to have additional flour on hand (and on the counter) to work into the dough. Third, when you let it rise the first time, be sure to let it rise just until doubled and no longer. If you let it rise too much during the first rise, it won’t rise as much as a loaf.
Rest assured that your bread will still taste delicious no matter what, even if you “mess up” and let it rise too long (or not enough). Bread is one of those things that you sometimes have to tweak to get it just right for your specific conditions (altitude, humidity, etc.) but even the “mistakes” will be perfectly edible. Your family might not even know the difference!
Here is what you need:
3 cups warm water (110 degrees)
1 cup sugar
3 tablespoons active dry yeast
1 cup warm milk (110 degrees)
1 tablespoon salt
1/2 cup (1 stick) butter, melted
12 cups bread flour (King Arthur is the best, but others will work too.)
butter for greasing bowl
Step 1: Pour warm 100-110 degree water into a large bowl of stand mixer. Stir sugar into warm water and add yeast; let proof for five minutes or so, until the mixture bubbles and foams.
Step 2: Add salt and melted butter to yeast mixture; mix well.
Step 3: Mix in flour, 1-2 cups at a time.
Step 4: Using dough hook attachment, knead dough for 10 minutes.
Step 5: Place dough on well-floured surface and knead by hand for 7-10 minutes more, adding 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.)
Step 6: 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.
Step 7: Punch down dough and divide into four equal portions. Wrap each portion in plastic wrap or freezer bag and freeze until needed.
Step 8: 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.
Read more at http://www.livingwellspendingless.com/2014/04/30/easy-freezer-bread/#EikQABsQyyuaREoa.99
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