12 1/2 to 13 1/2 cups unsifted flour
4 pkg active dry yeast
1/2 cup sugar
1/4 cup softened butter or margarine
2 tbsp salt
4 cups very warm water (120*-130*)
2/3 cup instant nonfat dry milk solids
In a large bowl thoroughly mix 4 cups flour, sugar, salt, dry milk solids and undissolved active dry yeast. Add butter.
Gradually add water to dry ingredients and beat 2 mins at medium speed of electric mixer, scraping bowl occasionally. Add 1 1/2 cup flour. Beat at high speed 2 mins. scrapping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board, knead until smooth and elastic, about 15 minutes. Cover with a towel; let rest 15 minutes.
Divide dough into 4 equal parts. Form each piece into a smooth round ball. Flatten each ball into a mound 6" in diameter. Place in greased baking sheets. Cover with plastic wrap. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks.
Remove from freezer; place on greased baking sheets. Cover; let stand at room temperature until fully thawed about 4 hours. Roll each ball to 12x8" Shape into loaves. Place in greased 8 1/2x4 1/2x2 1/2" loaf pans. Let rise in warm place, free from draft, until double in bulk, about 1 1/2 hours.
Bake at 350* about 35 minutes, or until done. Remove from pans and cool on wire rack.
Baking Instructions -
(From Rhodes Frozen Bread)
Natural Method - Place well-greased bread dough in greased loaf pan. Let dough set at room temperature until dough rises above bread pan. (3 to 6 hours) Bake in pre-heated 350* oven for 30 minutes or until golden brown.
Speed Method - Place well-greased bread dough in greased loaf pan. Pre-heat oven to 200*; turn off. Place dough in oven, also place pan of hot water in oven. Let dough rise 1 1/2" above pan (1 to 3 hours) TAKE BREAD OUT OF OVEN WHILE HEATING TO BAKING TEMPERATURE. Bake in pre-heated 350* oven for 35 minutes or until golden brown.
4 pkg active dry yeast
1/2 cup sugar
1/4 cup softened butter or margarine
2 tbsp salt
4 cups very warm water (120*-130*)
2/3 cup instant nonfat dry milk solids
In a large bowl thoroughly mix 4 cups flour, sugar, salt, dry milk solids and undissolved active dry yeast. Add butter.
Gradually add water to dry ingredients and beat 2 mins at medium speed of electric mixer, scraping bowl occasionally. Add 1 1/2 cup flour. Beat at high speed 2 mins. scrapping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board, knead until smooth and elastic, about 15 minutes. Cover with a towel; let rest 15 minutes.
Divide dough into 4 equal parts. Form each piece into a smooth round ball. Flatten each ball into a mound 6" in diameter. Place in greased baking sheets. Cover with plastic wrap. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks.
Remove from freezer; place on greased baking sheets. Cover; let stand at room temperature until fully thawed about 4 hours. Roll each ball to 12x8" Shape into loaves. Place in greased 8 1/2x4 1/2x2 1/2" loaf pans. Let rise in warm place, free from draft, until double in bulk, about 1 1/2 hours.
Bake at 350* about 35 minutes, or until done. Remove from pans and cool on wire rack.
Baking Instructions -
(From Rhodes Frozen Bread)
Natural Method - Place well-greased bread dough in greased loaf pan. Let dough set at room temperature until dough rises above bread pan. (3 to 6 hours) Bake in pre-heated 350* oven for 30 minutes or until golden brown.
Speed Method - Place well-greased bread dough in greased loaf pan. Pre-heat oven to 200*; turn off. Place dough in oven, also place pan of hot water in oven. Let dough rise 1 1/2" above pan (1 to 3 hours) TAKE BREAD OUT OF OVEN WHILE HEATING TO BAKING TEMPERATURE. Bake in pre-heated 350* oven for 35 minutes or until golden brown.
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