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Thoughts on Making Freezable Bread Dough
Thoughts on Making Freezable Bread Dough

Before you jump to Thoughts on Making Freezable Bread Dough recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Choosing to eat healthily provides incredible benefits and is becoming a more popular way of living. There are a lot of diseases related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. While we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that many people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, just making some minor changes can positively impact day-to-day eating habits.

The first change you can make is to pay more attention to what you purchase when you do your food shopping because it is likely that you are inclined to pick up many of the things without thinking. As an example, most probably you have never checked the box of your favorite cereal to see its sugar content. One wholesome substitute that can give you a healthy start to your day is oatmeal. Add fruits or spices to improve the flavor and now you have a breakfast that can be a normal part of your new healthy eating plan.

Evidently, it’s not difficult to begin incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to thoughts on making freezable bread dough recipe. To make thoughts on making freezable bread dough you need 8 ingredients and 16 steps. Here is how you achieve it.

The ingredients needed to cook Thoughts on Making Freezable Bread Dough:
  1. Use 280 ml Water (or lukewarm 30℃ water)
  2. Use 4 tbsp Sugar
  3. Get 2 tbsp Skim milk powder
  4. You need 2/3 tsp Salt
  5. Get 1 Eggs (large)
  6. You need 500 grams Bread flour (high gluten is best)
  7. Get 8 grams Dried yeast
  8. Get 80 grams Unsalted butter
Instructions to make Thoughts on Making Freezable Bread Dough:
  1. Break an egg, take out 1 tablespoon of the yolk and set aside for glazing.
  2. In winter, use lukewarm (30℃) water, and in summer use cold water, and chill the flour and other ingredients.
  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.
  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.
  5. Add the butter and start it on the dough course. The dough will be ready in 2 hours. (This completes the first rising.)
  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.
  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!
  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.
  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.
  10. For dough that's not frozen, cover with a damp cloth and let rise for 15-20 minutes, then proceed to bake.
  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.
  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.)
  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.
  14. Use high gluten flour. (Very strong bread flour seems to work well.) Knead the dough well. This helps activate the gluten.
  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.
  16. Dough made with dry yeast should be used within two days. Dough made with semi-dry yeast is best used within a week.

The goal for preshaping is to take each piece and form it into a loosely round shape with just enough tension on. Make your own clean eating Honey Wholemeal Pizza Dough at home with this recipe. Home » Family Meals » Easy & Freezable Honey Wholemeal Pizza Dough. There's nothing wrong with grabbing a ready made pizza every now and then but I thought it would be much better, not to. There are many ways to make Sourdough bread.

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