Freezer Bread

1. 1

   In a large bowl, combine 4 cups flour with all of the remaining ingredients (except the water). Gradually beat in 4 cups hot water (120-130 degrees F) until just blended.

2. 2

   Beat 2 minutes occasionally scraping bowl. Gradually beat in 2 cups flour or enough to make thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (5 to 6 cups) to make soft dough.

3. 3

   Turn dough onto lightly floured surface and knead until smooth and elastic adding flour as needed, about 10 minutes.

4. 4

   If you are freezing this . . . Cut dough into 4 pieces; shape each piece into ball. Place balls on greased cookie sheets; cover with plastic wrap and freeze until firm. When firm, remove balls from cookie sheets; freezer wrap and return to freezer.

5. 5

   If you are baking the same day . . . Cover the dough loosely with a towel and let rise in warm place until slightly more than doubled, about an hour.

6. 6

   Shape into loaves and place into greased loaf pan or shape into rolls and place on a baking sheet. Cover, let rise until rolls have doubled or loaves come an inch above the loaf pan.

7. 7

   Bake in preheated oven at 350F for 35 minutes or until loaf sounds hollow and internal temperature is at least 195. Remove from cookie sheet/pan immediately; brush top with butter and cool on wire rack

8. 8

   If dough is frozen . . . About 6 hours before serving, remove as many dough disks from the freezer as needed. Unwrap; place on greased cookie sheet and let stand at room temperature, loosely covered with wax paper, until completely thawed, about 2 to 3 hours. Then let rise in a warm place (80-85 degrees) until slightly more that doubled, about 2 hours. Then bake as above.

9. 9

   Will make 4 loaves or 24 large rolls.

* Per serving · 4 servings · Values may vary.