Why the Frozen Bread Dough Is a Must-make
If you’ve ever craved fresh bread but found yourself short on time, making frozen bread dough is a game-changer.
I love having this dough ready in my freezer; it’s my secret weapon for spontaneous dinners or cozy weekends. The best part? I can customize it, using whole wheat flour for added nutrition.
Thawing and shaping the dough takes minimal effort, and the smell of baking bread fills my home with warmth. Plus, I can whip up anything from loaves to pizza crusts.
Trust me, once you try it, you won’t want to go back to store-bought again!
Ingredients of Frozen Bread Dough
When it comes to whipping up a batch of frozen whole wheat bread dough, having the right ingredients on hand is key. Not only do they come together to create that delightful aroma of freshly baked bread wafting through your home, but they also provide the foundation for countless meals.
You don’t need to be a professional baker to make this dough; just gather your pantry staples and get ready to create something wonderful. So, let’s explore the ingredients you’ll need for this tasty adventure.
Here’s the list of ingredients for your frozen whole wheat bread dough:
- 12-13 cups bread flour (you can substitute some with whole wheat flour, just use a little less)
- 1/2 cup sugar
- 2 tablespoons salt
- 2/3 cup instant nonfat dry milk powder (that powdered milk we all have lurking in the back of the pantry)
- 4 packages active dry yeast (or about 4 tablespoons if you’re feeling adventurous with measurement)
- 1/4 cup soft butter or margarine (whatever spreads best for you)
- 4 cups very warm water (not boiling, just warm enough to activate that yeast)
Now, let’s chat a bit about these ingredients. The beauty of this recipe is its flexibility; you can mix and match flours or even play with the sugar levels if you prefer a less sweet dough.
Whole wheat flour not only adds a lovely nutty flavor but also ups the nutritional ante, making your bread a bit healthier. Just keep in mind that whole wheat can absorb more moisture, so you might need to adjust your flour amounts accordingly.
And don’t skimp on that warm water; it’s essential for waking up the yeast. If you’re like me and have a habit of tossing things into the bowl without measuring, take a breath and slow down.
Baking is a science, and getting these ingredients just right will yield a fantastic dough you can’t wait to bake. Happy baking!
How to Make Frozen Bread Dough
Making your own frozen whole wheat bread dough isn’t only satisfying but also surprisingly easy. You start by gathering your ingredients: 12-13 cups of bread flour (feel free to mix in some whole wheat flour, just remember to use a bit less), 1/2 cup sugar, 2 tablespoons salt, 2/3 cup instant nonfat dry milk powder, 4 packages of active dry yeast (or 4 tablespoons if you’re counting in tablespoons), 1/4 cup soft butter or margarine, and 4 cups of very warm water. The water should be just warm enough to coax the yeast into action, not boiling hot—unless you want to make a scientific experiment rather than bread dough.
Now, the fun begins. Start by sprinkling those 4 packages of yeast into the 4 cups of warm water, along with that sweet 1/2 cup of sugar. Let it sit for a few minutes while the yeast bubbles and gets all frothy—this means it’s alive and ready to party.
In a large bowl (or a bread mixer, if you’re fancy), combine the dry ingredients: your powdered milk, 4 cups of flour, 2 tablespoons of salt, and the soft butter. Stir it all together, and then pour in that yeasty water mixture. As you mix, start adding more flour until you get a stiff dough that’s not too sticky. You mightn’t need all 12-13 cups, so keep an eye on the texture.
Once you reach that perfect consistency, knead the dough for about 15 minutes. If you’re like me, this is the part where you might wonder why you didn’t sign up for a gym membership instead. But the kneading is essential—it develops the gluten and gives your bread that lovely chewy texture.
After all that hard work, let the dough take a little break. Cover it with a towel and let it rest for 15 minutes. Then, divide your dough into 4 equal balls, making sure to smooth them out nicely. Place these balls on a cookie sheet and cover them with plastic wrap to keep them from drying out (because nobody wants crusty dough).
Pop that cookie sheet in the freezer until the dough is firm, which usually takes a couple of hours. Once solid, transfer the dough balls to freezer bags for storage—these guys can hang out in the freezer for about a month.
When you’re finally ready to bake, just pull out a frozen dough ball, let it thaw (in the bag or covered with plastic wrap), shape it however you please, let it rise until doubled, and then bake at 350°F for around 35 minutes. Trust me, nothing beats the smell of fresh bread filling your home, and with this frozen dough at your fingertips, you’ll always be just a few hours away from that comforting treat.
Frozen Bread Dough Substitutions & Variations
Having your frozen whole wheat bread dough on hand opens up a world of possibilities for customization.
You can easily swap out whole wheat flour for all-purpose flour if you prefer a lighter loaf. Adding herbs like rosemary or thyme gives it a delightful flavor twist.
Want a bit of sweetness? Mix in honey or maple syrup. You can even fold in ingredients like cheese, nuts, or dried fruits for added texture and taste.
If you’re feeling adventurous, try shaping it into rolls or flatbreads. The options are endless, and each variation brings something unique to your table!
What to Serve with Frozen Bread Dough
Serving frozen bread dough opens up a delightful array of meal possibilities. I love using it for fresh, warm loaves that pair perfectly with soups and salads.
You can also shape it into rolls to complement a holiday dinner or transform it into a pizza crust for a fun family night. For breakfast, consider making cinnamon rolls drizzled with icing.
If you’re feeling adventurous, try crafting breadsticks for dipping in marinara sauce. The versatility of frozen bread dough allows me to create delicious accompaniments for any meal, making it a staple in my kitchen.
Enjoy experimenting with your favorites!
Additional Tips & Notes
When it comes to working with frozen bread dough, a few tips can enhance your baking experience and results.
First, always make sure your dough is covered during thawing to prevent it from drying out. If you want a softer crust, try brushing the loaves with melted butter right after baking.
I also recommend experimenting with different add-ins, like herbs or cheese, to elevate the flavor.
Finally, remember that every oven behaves differently—keeping an eye on your bread as it bakes can help prevent over-baking.
Enjoy the process, and don’t hesitate to adjust the recipe to fit your taste!