This simple but delicious basic freezer bread recipe makes enough dough for four loaves–just mix it, knead it, let it rise and freeze it until you need it.
What’s better than freshly baked bread? Fresh-baked bread that’s easy to make and delicious! This simple but delicious basic freezer bread recipe makes enough dough for four loaves—just mix it, knead it, let it rise and freeze it until you need it. It’s the perfect recipe to have on hand to make bread from scratch if stores are ever running low.
Is there anything better than the smell of fresh-baked bread wafting from the oven? I swear my family loves me just a little more on those days! Even so, if I am going to go through all the effort of mixing and kneading and rising that yeast bread requires, I am going to make it count. That is why I love this recipe! It makes enough dough for four full-sized loaves that can be frozen until you need it.
If you have been reluctant to try your own yeast bread, I promise it is not difficult! There are just a couple of things to keep in mind. First, try to use the best bread flour you can find. I normally like to use King Arthur Bread Flour, but a whole wheat pastry flour (like I used for this recipe) will work too. Second, be sure to knead your dough for long enough. I like to knead it for 10 minutes using the dough hook on my stand mixer, and then for another 7-10 minutes by hand. It will be sticky when you take it out of the mixer, so be sure to have additional flour on hand (and on the counter) to work into the dough. Third, when you let it rise the first time, be sure to let it rise just until doubled and no longer. If you let it rise too much during the first rise, it won’t rise as much as a loaf.
Rest assured that your bread will still taste delicious no matter what, even if you “mess up” and let it rise too long (or not enough). Bread is one of those things that you sometimes have to tweak to get it just right for your specific conditions (altitude, humidity, etc.) but even the “mistakes” will be perfectly edible. Your family might not even know the difference!
Here is what you need:
3 cups warm water (110 degrees) 1 cup sugar 3 tablespoons active dry yeast 1 cup warm milk (110 degrees) 1 tablespoon salt 1/2 cup (1 stick) butter, melted 12 cups bread flour (King Arthur is the best, but others will work too.) butter for greasing bowlStep 1: Pour warm 100-110 degree water and warm milk into a large bowl of stand mixer. Stir sugar into warm water and milk then add yeast; let proof for five minutes or so, until the mixture bubbles and foams.
Step 2: Add salt and melted butter to yeast mixture; mix well.
Step 3: Mix in flour, 1-2 cups at a time.
Step 4: Using dough hook attachment, knead dough for 10 minutes.
Step 5: Place dough on well-floured surface and knead by hand for 7-10 minutes more, adding flour as necessary, until dough is smooth. (If kneading entirely by hand, skip step four and simply knead on floured surface until dough is smooth–approximately 15-20 minutes.)
Step 6: Place dough in bowl greased well with butter, and turn dough once to coat with butter. Cover with a damp towel and place in a warm spot to rise. Let rise until doubled–about 45 minutes to an hour.
Step 7: Punch down dough and divide into four equal portions. Wrap each portion in plastic wrap or freezer bag and freeze until needed.
Step 8: To use, thaw dough. For bread, place in a greased bread pan and let rise to 1″ above pan before baking. The dough can also be used to form dinner rolls—just shape into balls and let rise for 30 minutes—or as homemade pizza dough. Bake in a pre-heated oven at 350 for 30 minutes or until golden brown. If desired, brush the top of the hot loaf with melted butter before it cools.
This super-easy bread recipe is so versatile. It can be made and stored in the freezer until needed to make dinner rolls, pizza dough or a loaf of bread!
Pour warm 100-110 degree water and warm milk into a large bowl of a standup mixer. Stir sugar into warm water and milk then add yeast; let proof for five minutes or so, until the mixture bubbles and foams.
Place dough on floured surface and knead by hand for 7-10 minutes more, adding additional flour as necessary, until dough is smooth. (If kneading entirely by hand, skip step four and simply knead on floured surface until dough is smooth--approximately 15-20 minutes.)
Place dough in bowl greased well with butter, and turn dough once to coat with butter. Cover with a damp towel and place in a warm spot to rise. Let rise until doubled--about 45 minutes to an hour.
Punch down dough and divide into four equal portions. Wrap each portion in plastic wrap or freezer bag and freeze until needed.
To use, thaw dough. For bread, place in greased bread pan and let rise to 1" above pan before baking. Dough can also be used to form dinner rolls--just shape into balls and let rise for 30 minutes--or as homemade pizza dough. Bake in a pre-heated oven at 350 for 30 minutes or until golden brown. If desired, brush top of hot loaf with melted butter before it cools.
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I just made this bread and it looks wonderful!! I put the other 3 loaves in the freezer. What a timesaver for me. I will bake a couple of the loaves and take them to the Thanksgiving dinner!
Just curious, how many rolls does one portion make?
Hi JoyMarie- You can make 4 loaves of bread or use this recipe for pizza dough of dinner rolls. It all depends on how you divide the dough.
Wondering about the milk? Want to try this recipe, but don't want to fail if I was supposed to add it.
I made this bread this weekend and it is delicious!
I do have to ask though - when is the milk supposed to be added? I'm just now realizing that it even called for milk, so needless to say I didn't add it and it turned out perfectly.
The milk and water are heated together and added to a bowl with sugar and yeast. I used half almond milk and half heavy cream for the milk and then just heated the water and milk in the microwave
Thanks for the recipe. I love that I can have dough in the freezer and take it out as needed. Can whole wheat bread flour be used in this recipe?
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When do you add in the 1C of warm milk?
Hi Jen
please see Instruction #1.
... Pour warm 100-110 degree water and warm milk into a large bowl of stand mixer. Stir sugar into warm water and milk then add yeast; let proof for five minutes or so, until the mixture bubbles and foams.
Love this idea! Pinning it now!
This is such a great idea! Thanks for it! How many loafs does it make? Can I cut the recipe in half to 6 cups of bread flour?
Read first paragraph
Mmm, there really is nothing better than fresh baked bread! I think this would be great on a busy to let thaw and rise in the fridge to bake right before dinner. If you serve it with a slow cooker meal, you could have a complete, homemade dinner, with almost no kitchen time at all!