Ingredients for Frozen Bread Dough
- Bread Flour
- Sugar
- 2 teaspoons salt
- Instant Nonfat Dry Milk Powder
- Active Dry Yeast
- ½ cup (113g) unsalted butter, softened
- Water
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How to Make Frozen Bread Dough
- Activate Yeast: In a large bowl, sprinkle 2 teaspoons of active dry yeast over 4 cups (32 fl oz) of warm water (105-115°F). Add ½ cup (100g) granulated sugar and let stand for 5-10 minutes until foamy.
- Combine Dry Ingredients: In a separate large bowl, whisk together 1 cup (120g) powdered milk, 4 cups (500g) all-purpose flour, 2 teaspoons salt, and ½ cup (113g) unsalted butter, softened.
- Mix Wet and Dry: Add the activated yeast mixture to the dry ingredients. Mix with a wooden spoon or dough hook until just combined. Gradually add another 2-3 cups (250-375g) of flour, kneading until a stiff dough forms. Knead by hand on a lightly floured surface for 10-15 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rest for 15 minutes.
- Portion the Dough: Divide the dough into 4 equal portions.
- Shape and Wrap: Shape each portion into a smooth ball. Place the dough balls on a baking sheet, cover tightly with plastic wrap, and freeze until solid (at least 2 hours).
- Freeze for Later: Once frozen, transfer the dough balls to freezer-safe bags, removing as much air as possible. Label and freeze for up to 1 month.
- Thaw and Bake: To bake, remove a frozen dough ball from the freezer and leave it in the freezer bag or on a baking sheet covered with plastic wrap to thaw overnight in the refrigerator, or at room temperature for 4-6 hours. Ensure the dough is completely thawed before shaping.
- Shape and Rise: Shape the thawed dough into loaves, rolls, pizza crusts, or any desired form. Place on a baking sheet and let rise in a warm place until doubled in size (approximately 1-2 hours).
- Bake to Perfection: Preheat your oven to 350°F (175°C). For bread loaves, bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Egg Wash (Optional): For a richer crust, brush the baked bread with a beaten egg before returning it to the oven for the last 5 minutes of baking.
Nutrition Information (Approximate per serving)
Sodium
152 g
Sugar
127g
Fat
39g
Carbs
106g
