Divine Freezer Bread
Source of Recipe
Cook Now, Serve Later cookbook
List of Ingredients
2 packages active dry yeast
1 1/2 cups lukewarm water
1/2 cup sugar
2 teaspoons salt
1/4 cup unsalted butter, melted and cooled
4 eggs
7 cups sifted flour
1 egg yolk beaten with 2 tbl. heavy cream -- for glazeRecipe
In large bowl or electric mixer fitted with dough hook, sprinkle yeast over the water. Stir, let stand 5 minutes, then stir again until dissolved. Add the sugar, salt, butter, and eggs to yeast mixture and blend well. Gradually add 6 1/2 cups of flour, 1 cup at a time, mixing well after each addition.
On lightly floured board, or in mixer, knead the dough until smooth and elastic - about 3 minutes by hand, 1 1/2 minutes in mixer. Add flour as needed to keep dough from sticking. Transfer to large lightly greased bowl and turn to coat with grease; cover with a clean dry towel. Let rise in warm draft free place until doubled in bulk, about 1 hour. Punch dough down. On lightly floured surface, roll it out 1/2 inch thick, then shape into 2 oblong loaves or 2 round loaves.
At this point, dough can be stored. Place loaves on a baking sheet, cover with foil, and freeze. When frozen solid, about 8 hours, remove from the pan and rewrap tightly in foil. Label and freeze for up to 1 month. To bake frozen dough, remove foil and place dough on lightly greased baking sheet. Cover with clean dry towel and let rise until doubled in bulk, about 6 hours, in a warm place, or overnight in fridge. Bake and serve as below.
If not frozen, place loaves on lightly greased baking sheets, cover with clean towel, and let rise until doubled, 45 minutes. Preheat oven to 350ºF. Brush loaves with egg cream glaze (sprinkle with poppy seeds if desired). Bake one loaf at a time, on middle shelf of oven, until loaf is golden brown and sounds hollow when tapped on the bottom (about 45 minutes). Cut into 12 slices.
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