Frozen Wheat Bread

When I make bread, I mix up two loaves & freeze one. The frozen dough became a hit when my freezer was overstocked & I had to give some away. Now that's all anyone wants for Christmas. I'm freezing it in aluminum bread pans & handing it out this year!

This recipe makes two loaves.

1 3/4 c warm water (140 degrees)
1 1/2 T butter, softened
1/3 c brown sugar
3 c wheat flour
1 c all-purpose flour
3 t rapid rise or breadmaker yeast

1. Warm your bowl with hot water & dry.
2. Add first three ingredients & mix well.
3. Mix flours & yeast together.
4. Add flour mix one cup at a time mixing & kneading between additions until smooth & elastic dough forms.
5. Shape dough into a ball & plop into a greased bowl, turning once to grease the top.
6. Let rise in your oven with the light on until double in size (about 45 min).
7. Remove dough, punch down, shape, & put in greased loaf pans.
8. Pop loaf pans into the freezer for about two hours or until dough is firm.
9. Remove from freezer & wrap tightly with plastic wrap or vacuum seal (you don't have to take it out of the pan, but you can if you want to).
10. Put the dough back in the freezer. It will keep for as much a 6 months if tightly wrapped.

To Cook

1. Let dough thaw in the oven or on the counter for 8 to 10 hours or overnight.
2. Pre-heat oven to 375 degrees with the bread inside.
3. Bake 50 to 60 minutes until bread is golden brown.
4. Remove bread from pan & let cool or serve it piping hot.

*Cook's Tip: Store bread in a plastic bag or airtight container for a soft crust or just on the countertop for a harder crust.*