Frozen Bread Dough
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 ¼ | cups |
unbleached all-purpose flour
|
|
| 2 | packages |
yeast, active dry
|
|
| 2 | cups |
milk, skim
|
|
| 3 | tablespoons |
margarine
reduced fat, melted |
|
| ⅓ | cup |
sugar
granulated |
|
| 2 | teaspoons |
salt
|
|
| 2 | whole |
eggs
slightly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | l |
unbleached all-purpose flour
|
|
| 2 | packages |
yeast, active dry
|
|
| 473 | ml |
milk, skim
|
|
| 45 | ml |
margarine
reduced fat, melted |
|
| 79 | ml |
sugar
granulated |
|
| 1E+1 | ml |
salt
|
|
| 2 | whole |
eggs
slightly beaten |
*
|
Directions
1 inch apart In a mixing bowl, combine 2½ cups flour and yeast.
In a saucepan, heat milk, margarine, sugar, and salt just until warm (115 to 120 degrees), stirring cons tantly until margarine almost melts.
Add liquid to dry ingredients in mixing bo wl along with eggs.
Beat at low speed for ½ minute, scraping sides of bowl co nstantly.
Beat 3 minutes at high speed.
Stir in remaining flour as you can mix in with a spoon.
Turn out onto a lightly floured surface.
Knead in enough flour to make a stiff dough that is smooth and elastic (6 to 8 minutes total).
Divide dough into thirds.
Shape each of 2 portions into loaves.
Store in freezer container with a double thickness of waxed paper between.
Divide remaining dough into 16 balls.
Arrange balls 1 inch apart
