Frozen Bread Dough
Adapted from
Homemade Is Better
30 servings
| 2 1/2 c unbleached flour | 1/3 c granulated sugar | ||
| 2 tbsps dry yeast, 2 packages | 2 tsps salt | ||
| 2 c fat-free milk | 2 whole eggs | ||
| 3 tbsps light margarine, melted | 5 1/2 c unbleached flour |
In a mixing bowl, combine two and half cups flour and yeast. In a saucepan, heat milk, margarine, sugar, and salt just until warm, 115 to 120 degrees, stirring constantly until margarine almost melts. Add liquid to dry ingredients in mixing bowl along with eggs. Beat at low speed for half minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (six to eight minutes total). Divide dough into thirds. Shape each of two portions into loaves. Store in freezer container with a double thickness of waxed paper between. Divide remaining dough into 16 balls. Arrange balls one inch apart in a freezer container.
Yields: 3 1/2 pounds or 2 loaves and 16 balls.
| Calories | 147 | %CFF | 8 % | |
| Total Fat | 1 g | Saturated Fat | 0.2 mg | |
| Protein | 5 g | Cholesterol | 13 g | |
| Carbohydrates | 27 g | Sodium | 177 mg | |
| Sugars | 3 g | Fiber | 1 g | |
|
2.8 WW Points | ||||
  |
Rated by 0 users
|
 |
 |
 |
 |
Have an idea for a poll?
Please let me know!
Please let me know!