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Thoughts On Making Freezable Bread Dough Recipe

Thoughts on Making Freezable Bread Dough Recipe
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Serving : 20
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Prepare the ingredients before making Thoughts on Making Freezable Bread Dough in your home. Then, follow these steps below to serve Thoughts on Making Freezable Bread Dough for your family or friends.

Ingredients: Thoughts on Making Freezable Bread Dough

  • 280 ml Water (or lukewarm 30℃ water)
  • 4 tbsp Sugar
  • 2 tbsp Skim milk powder
  • 2/3 tsp Salt
  • 1 Eggs (large)
  • 500 grams Bread flour (high gluten is best)
  • 8 grams Dried yeast
  • 80 grams Unsalted butter

How to Make Thoughts on Making Freezable Bread Dough

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Thoughts on Making Freezable Bread Dough in your home by yourself.

    Step 1
  • Break an egg, take out 1 tablespoon of the yolk and set aside for glazing.
  • Step 2
  • In winter, use lukewarm (30℃) water, and in summer use cold water, and chill the flour and other ingredients.
  • Step 3
  • Put the sugar, skim milk powder, salt, the rest of the egg, and water in the bread machine. Gently add the bread flour, cake flour and yeast, in that order.
  • Step 4
  • Knead the dough for 10 minutes using the kneading course (No. 13 on the menu). Tip: Knead it longer than usual for a fluffier dough.
  • Step 5
  • Add the butter and start it on the dough course. The dough will be ready in 2 hours. (This completes the first rising.)
  • Step 6
  • Remove the dough to a work surface lightly dusted with bread flour, divide the dough into 50 g (or 40 g) portions with a bench scraper, and roll the dough into balls.
  • Step 7
  • Put any dough you don't plan on baking right away in the freezer. ※ Do this quickly before the dough has a chance to rise!
  • Step 8
  • Freezing tip # 1: Place the balls of dough in individual aluminum cups and put them directly in the freezer. There's no need to wrap in plastic wrap, as you want to work quickly as possible.
  • Step 9
  • Freezing tip # 2: When the dough is frozen, take the dough balls out of the freezer, double wrap in ziplock bags and put back in the freezer.
  • Step 10
  • For dough that's not frozen, cover with a damp cloth and let rise for 15-20 minutes, then proceed to bake.
  • Step 11
  • Leave the frozen dough in ziplock bags and slowly thaw them for about half a day in the fridge. It's better to thaw them naturally, rather than thawing in the microwave.
  • Step 12
  • Tip to make the dough last longer in the freezer: Use lots of butter (dough with butter withstands freezing better than dough with margarine.)
  • Step 13
  • Dough with lots of sugar and milk withstands freezing better. Quick freezing is preferable, but if the temperature is under -35℃, the yeast will die.
  • Step 14
  • Use high gluten flour. (Very strong bread flour seems to work well.) Knead the dough well. This helps activate the gluten.
  • Step 15
  • Yeast is dormant before use and it starts to activate once it's kneaded into the dough, but it quickly loses its ability to withstand freezing.
  • Step 16
  • Dough made with dry yeast should be used within two days. Dough made with semi-dry yeast is best used within a week.
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