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1
I sprinkle the yeast on the 4 cups water and add the 1/2 cup sugar and let the yeast work.
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2
In a large bowl or bread mixer mix powdered milk, 4 cups flour, salt and butter.
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3
Add the yeast water and mix (you can use an electric mixer) as you keep adding flour you will need to knead by hand (or use a bread mixer) Add flour until you get a stiff dough (you might not need all of flour, it depends on the moisture content of your flour) Knead for 15 minutes and then cover with a towel and let rest for 15 minutes.
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4
Divide dough into 4 equal balls.
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5
Smooth balls and place on a cookie sheet and cover with plastic wrap.
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6
Freeze balls until firm and then transfer to freezer bags and store in freezer.
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7
Recommended storage time 1 month.
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8
To Bake: remove frozen dough from freezer, open freezer bag and leave dough in bag to thaw or place on a cookie sheet and cover with plastic wrap to thaw.
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9
It is very important to have a plastic covering over dough to thaw (dough really dries out without the plastic covering).
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10
(It usually takes about 4 hours to thaw) Shape into loaves or leave round or make pizza crust or rolls or whatever you do with freezer dough.
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11
Let rise until doubled (1 1/2 hours) Bake regular bread loaves at 350 for 35 minutes.
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12
I like to brush the bread loaf with 1 beaten egg and return it to the oven for 5 minutes.
