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How to freeze bread dough

How to Freeze Bread Dough

Freezing bread dough is a great way to save money in the kitchen. With the rising costs of food every dollar saved helps. And although we know that homemade bread is cheaper and healthier for our families many people don’t make bread at home because it is so time consuming.

But by freezing bread dough you can make make large batches all at once and bake loaves when your ready.The key to success is planning ahead.

Because thawing the dough, waiting for it to rise and then baking takes a fair amount of time and varies based on the temperature in your kitchen, I suggest you try your first batch on a weekend or a night when you have some extra time so you are not rushed.

<b> Steps For Freezing Bread Dough</b>

1) Make the dough according to your recipe. Use regular action yeast, not a fast or rapid rise yeast because regular yeast holds up better in the freezer. I also like to round up from one packet or 2.5 teaspoons to a whole tablespoon of yeast. A flour with a high protein content is also ideal for freezing bread dough.

2) Let the dough rise once then punch it down and prepare to freeze.

3) Put dough in the freezer at a maximum temperature of 0 degrees Farenheit and ideally lower for an hour or two. I use a parchment or waxed paper lined cookie sheet or loaf pan. Do not wrap the dough yet because it will continue to rise.

4) After 1 to 2 hours feel the dough to see if it’s frozen solid. When solid remove from the freezer and wrap for storage. Use freezer quality materials and remove as much air as possible for best results. I recommend plastic wrap and heavy duty tin foil or plastic freezer bags. Freezer paper would also work well.

Remember to label and date your frozen dough. If you want add the cooking instructions to the label as well.

5) Use your frozen bread dough within 2-3 months for best results. Yeast dough frozen longer that that can start to lose it’s ability to rise or develop freezer burn which will cause it to rise unevenly.

6) Put bread dough on the counter or in the oven with only the dome light on (no heat!) to thaw and rise. Once the dough is doubled in size from when when you punched it down in step 2 bake as directed by the recipe.

For more information on freezing bread dough, including suggestions on how to shape dough before freezing, visit http://www.favoritefreezerfoods.com/freezing-bread-dough.html

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