Best 4 Freezer White Bread Recipes

EASY HOMEMADE FREEZER BREAD

Steps:

• Pour warm 100-110 degree water and warm milk into a large bowl of a standup mixer. Stir sugar into warm water and milk then add yeast; let proof for five minutes or so, until the mixture bubbles and foams.
• Add salt and melted butter to yeast mixture; mix well.
• Mix in flour, 1-2 cups at a time.
• Using dough hook attachment, knead dough for 10 minutes.
• Place dough on floured surface and knead by hand for 7-10 minutes more, adding additional flour as necessary, until dough is smooth. (If kneading entirely by hand, skip step four and simply knead on floured surface until dough is smooth--approximately 15-20 minutes.)
• Place dough in bowl greased well with butter, and turn dough once to coat with butter. Cover with a damp towel and place in a warm spot to rise. Let rise until doubled--about 45 minutes to an hour.
• Punch down dough and divide into four equal portions. Wrap each portion in plastic wrap or freezer bag and freeze until needed.
• To use, thaw dough. For bread, place in greased bread pan and let rise to 1" above pan before baking. Dough can also be used to form dinner rolls--just shape into balls and let rise for 30 minutes--or as homemade pizza dough. Bake in a pre-heated oven at 350 for 30 minutes or until golden brown. If desired, brush top of hot loaf with melted butter before it cools.

TRADITIONAL WHITE BREAD

Steps:

• Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
• Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
• Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
• Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

"SOFT AS WONDER" WHITE BREAD

Steps:

• Add ingredients in order given (this is for my machine, your's maybe different).
• Select dough cycle.
• When done, take out dough and on a floured surface, shape into loaf and place in loaf pan. (I try to work it as little as possible).
• Let rise in a warm place for approximately 40 minutes until doubled in size.
• Bake on centre rack of preheated 350 degree oven for 25-30 minutes.
• Cool on wire rack before slicing.

EXCELLENT WHITE BREAD

Steps:

• In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
• Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
• When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
• Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
• Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
• Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.