Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

Ingredients Nutrition


  1. I sprinkle the yeast on the 4 cups water and add the 1/2 cup sugar and let the yeast work.
  2. In a large bowl or bread mixer mix powdered milk, 4 cups flour, salt and butter.
  3. Add the yeast water and mix (you can use an electric mixer) as you keep adding flour you will need to knead by hand (or use a bread mixer) Add flour until you get a stiff dough (you might not need all of flour, it depends on the moisture content of your flour) Knead for 15 minutes and then cover with a towel and let rest for 15 minutes.
  4. Divide dough into 4 equal balls.
  5. Smooth balls and place on a cookie sheet and cover with plastic wrap.
  6. Freeze balls until firm and then transfer to freezer bags and store in freezer.
  7. Recommended storage time 1 month.
  8. To Bake: remove frozen dough from freezer, open freezer bag and leave dough in bag to thaw or place on a cookie sheet and cover with plastic wrap to thaw.
  9. It is very important to have a plastic covering over dough to thaw (dough really dries out without the plastic covering).
  10. (It usually takes about 4 hours to thaw) Shape into loaves or leave round or make pizza crust or rolls or whatever you do with freezer dough.
  11. Let rise until doubled (1 1/2 hours) Bake regular bread loaves at 350 for 35 minutes.
  12. I like to brush the bread loaf with 1 beaten egg and return it to the oven for 5 minutes.


Most Helpful

I spent all week looking for the frozen bread dough at the local grocery stores and everyone was out or didn't carry it anymore. I found your recipe. I mixed this up by hand last night and wrapped each loaf and froze it. This morning took it out before church. When I came home I made stromboli with it and I should have taken a picture. It was picture perfect and tasted great too. Thanks for the recipe.

My Sweetie's Sweetheart February 06, 2011

This is just fantastic! Not having the right equipment, not even a big enough bowl, I sadly could only make half the recipe amount - which means I'll be making it again very, very soon! The bread was so soft - a really great texture. Used some of the dough to make Recipe #84491. Making this by hand, I must say, gives one a great upper-body workout - an added bonus!

Shazzie June 08, 2008

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