Recipe: Freezer White Bread

Freezer White Bread
Recipe By: Fleishmann's Bake-It-Easy Yeast Book
Makes: 4 loaves

Amount Measure Ingredient Preparation Method
12 1/2 cups flour up to 13 1/2 cups
1/2 cup sugar
2 tablespoons salt
2/3 cup dry milk
4 packages active dry yeast
1/4 cup margarine softened
4 cups warm water 120 to 130 degrees F

In a large bowl thoroughly mix 4 cups flour, sugar, salt dry milk, and active dry yeast. Add margarine. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 1/2 cups flour. Beat high speed 2 minutes, scraping 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 pieces. Form each into a smooth round ball. Flatten each ball into a mound 6 inches in diameter. Place on greased baking sheets. Cover with plastic wrap. Freeze until firm. Transfer to plastic bags Freeze up to 4 weeks.

Remove from freezer; place on ungreased baking sheets. Cover; let stand at room temperature until fully thawed, about 4 hours.

Roll each ball to 12 x 8-inches. Shape into loaves. Place in greased 8 1/2-inch by 4 1/2-inch by 2 1/2-inch loaf pans. Let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.

Bake at 350 degrees F about 35 minutes, or until done. Remove from pans and let cool on wire racks.

To make round loaves: let thawed dough rise on ungreased baking sheets until doubled, about 1 hour. Bake as for loaves.