Bread Dough

Bread Dough

I visited a friend one day to find her surrounded by bread dough. Wondering how much bread one family could eat I had to ask what she was going to do with all of this. Her answer surprised me. She simply didn’t like making bread but her family loved her freshly cooked loaves straight from the oven. She simply made the batch in bulk and froze it until required.

Preparation

You can do this 2 ways.

Method 1:

Make the dough and knead but do not allow to rise.

Method 2:

Make the dough and put in a large greased freezer bag. Seal this at the top to allow for rising. When risen, remove from the bag, knock out the air by kneading.

Packaging

Method 1 and 2:

Place in large greased freezer bag and seal this tightly. Remember to label and date the bag.

Thawing

Method 1:

Remove from freezer. Re-seal the bag at the top and leave to rise at room temperature for 5 hours or overnight in the fridge. Remove from bag and continue with your original recipe.

Method 2:

Thaw and continue with original recipe.

Storage Time

Method 1:

1 month.

Method 2:

2 weeks.