| Goomba38 |
I'm on a mission to learn to make bread. Nice solid loaves. I have some
questions-
Can you make the dough, letting it rise and shaping it, up to a certain
particular point then put it in the freezer to finish baking another
day? My goal is to have hot freshly baked bread on demand.
Or do I need to bake it first? Do I bake it all the way or partially?
"Enquirering Minds Want to Know!"
Goomba
|
|
|
| Bubba |
Goomba38 wrote:
> I'm on a mission to learn to make bread. Nice solid loaves. I have
> some questions-
>
> Can you make the dough, letting it rise and shaping it, up to a
> certain particular point then put it in the freezer to finish baking
> another day? My goal is to have hot freshly baked bread on demand.
> Or do I need to bake it first? Do I bake it all the way or partially?
>
> "Enquirering Minds Want to Know!"
>
> Goomba
I've frozen the dough after it's been punched down, and it worked great
after thawing and letting rise, but something tells me freezing a risen
loaf isn't going to work....just guessing, though!
Try it....all you can be is wrong, and wrong ain't so bad every now and
then!
Bubba
--
You wanna measure, or you wanna cook?
|
|
|
| Dimitri |
"Goomba38" <goomba38@comcast.net> wrote in message
news:nICdnSMCf6stpwvfRVn-3w@comcast.com...
> I'm on a mission to learn to make bread. Nice solid loaves. I have some
> questions-
>
> Can you make the dough, letting it rise and shaping it, up to a certain
> particular point then put it in the freezer to finish baking another day? My
> goal is to have hot freshly baked bread on demand.
> Or do I need to bake it first? Do I bake it all the way or partially?
>
> "Enquirering Minds Want to Know!"
>
> Goomba
Try this:
* Exported from MasterCook *
Potato Refrigerator Dough
Recipe By : Betty Crocker's Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits & Rolls Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1 1/2 cups warm water -- (105-115 degrees)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes
all -purpose flour -- (7-7 1/2 cups)
Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs,
potatoes and 4 cups of the flour. Beat until smooth. Mix in enough
remaining flour to make dough easy to handle. Turn dough onto lightly
floured surface; knead until smooth and elastic, about 5 minutes. Place in
greased bowl; turn greased side up. Cover bowl tightly; refrigerate at
least 8 hours or until ready to use. (Dough can be kept in the
refrigerator up to 5 days at 45 degrees or below. Keep covered.) When
ready to use, punch down dough. Shape into 1" balls. Place into lightly
greased round cake pans. Brush with butter. Bake at 400F for 20 minutes.
|
|
|
| Goomba38 |
Dimitri wrote:
> Try this:
>
> * Exported from MasterCook *
>
> Potato Refrigerator Dough
>
> Recipe By : Betty Crocker's Cookbook
> Serving Size : 1 Preparation Time :0:00
> Categories : Biscuits & Rolls Breads
>
>
Thanks for the recipe. I see it has eggs and those potatoes in it so it
must be a softer, richer dough than I was in mind for at first? But that
I could make it in advance and bake when needed is a big plus. I'll try it!!
Goomba
|
|
|
| Goomba38 |
Bubba wrote:
> I've frozen the dough after it's been punched down, and it worked great
> after thawing and letting rise, but something tells me freezing a risen
> loaf isn't going to work....just guessing, though!
> Try it....all you can be is wrong, and wrong ain't so bad every now and
> then!
>
> Bubba
I just found the King Arthur flour site and they say it can be done, but
to double the yeast. I'll have to try it at various stages.
My mom used to make the best italian bread..and I being stupid, ignored
the whole process. <sigh> What a shame, huh? My boyfriends did always
know to come calling about the time it was coming out of the oven
though. Smart boys! LOL
Goomba
|
|
|
| Dimitri |
"Goomba38" <goomba38@comcast.net> wrote in message
news:j5idnZpUMcZI2gvfRVn-qw@comcast.com...
> Dimitri wrote:
>
>
>> Try this:
>>
>> * Exported from MasterCook *
>>
>> Potato Refrigerator Dough
>>
>> Recipe By : Betty Crocker's Cookbook
>> Serving Size : 1 Preparation Time :0:00
>> Categories : Biscuits & Rolls Breads
>>
>
> Thanks for the recipe. I see it has eggs and those potatoes in it so it must
> be a softer, richer dough than I was in mind for at first? But that I could
> make it in advance and bake when needed is a big plus. I'll try it!!
> Goomba
Yup you're right on it is more for rolls than bread -
Dimitri
|
|
|
| Sheldon |
Goomba38 wrote:
> Bubba wrote:
>
>
> > I've frozen the dough after it's been punched down, and it worked great
> > after thawing and letting rise, but something tells me freezing a risen
> > loaf isn't going to work....just guessing, though!
> > Try it....all you can be is wrong, and wrong ain't so bad every now and
> > then!
> >
> > Bubba
>
> I just found the King Arthur flour site and they say it can be done, but
> to double the yeast. I'll have to try it at various stages.
> My mom used to make the best italian bread..and I being stupid, ignored
> the whole process. <sigh> What a shame, huh? My boyfriends did always
> know to come calling about the time it was coming out of the oven
> though. Smart boys! LOL
Came around just in time to reload your oven. LOL
Sheldon
|
|
|
| Kate Connally |
Bubba wrote:
>
> Goomba38 wrote:
>
> > I'm on a mission to learn to make bread. Nice solid loaves. I have
> > some questions-
> >
> > Can you make the dough, letting it rise and shaping it, up to a
> > certain particular point then put it in the freezer to finish baking
> > another day? My goal is to have hot freshly baked bread on demand.
> > Or do I need to bake it first? Do I bake it all the way or partially?
> >
> > "Enquirering Minds Want to Know!"
> >
> > Goomba
>
> I've frozen the dough after it's been punched down, and it worked great
> after thawing and letting rise, but something tells me freezing a risen
> loaf isn't going to work....just guessing, though!
> Try it....all you can be is wrong, and wrong ain't so bad every now and
> then!
Yes, you can let it rise once, punch it down, shape it
to fit whatever pan you will be using or just shape it
to whatever shape you would for a free-form loaf (round,
long, braided, etc.) and freeze. Then you have to let it
thaw and rise before you can bake it. That takes a while.
I sometimes by Rhodes frozen roll dough as a time-saver
but it takes most of the day to thaw and rise before I
can bake them so it's not so much a time-saver as a labor-
saver. Anyway, it can be done.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
|
|
|
| Leila |
Goomba38 wrote:
> I'm on a mission to learn to make bread. Nice solid loaves. I have some
> questions-
>
> Can you make the dough, letting it rise and shaping it, up to a certain
> particular point then put it in the freezer to finish baking another
> day? My goal is to have hot freshly baked bread on demand.
> Or do I need to bake it first? Do I bake it all the way or partially?
>
> "Enquirering Minds Want to Know!"
>
> Goomba
Look up bread baking in Mark Bittman's "How to Cook Everything" - he
describes how he freezes bread dough, defrosts it and bakes it at a
later date. You'll find answers to your questions there.
Leila
|
|
|
| Goomba38 |
Leila wrote:
> Look up bread baking in Mark Bittman's "How to Cook Everything" - he
> describes how he freezes bread dough, defrosts it and bakes it at a
> later date. You'll find answers to your questions there.
>
> Leila
Thank you. :)
I just saw him on a very late night PBS show cooking with another chef,
in a very relaxed format. Then they drank :) I have never heard of this
show before, and why it was running at 2 AM...?
I'll check his book out.
Goomba
|
|
|
| Goomba38 |
Kate Connally wrote:
> Yes, you can let it rise once, punch it down, shape it
> to fit whatever pan you will be using or just shape it
> to whatever shape you would for a free-form loaf (round,
> long, braided, etc.) and freeze. Then you have to let it
> thaw and rise before you can bake it. That takes a while.
> I sometimes by Rhodes frozen roll dough as a time-saver
> but it takes most of the day to thaw and rise before I
> can bake them so it's not so much a time-saver as a labor-
> saver. Anyway, it can be done.
>
> Kate
We'd been keeping loaves of "you have to bake it" Italian bread in the
freezer (I think made by Cobblestone?) but they stopped making this
bread. It was decent bread and very convenient to just pop it (frozen)
into a hot oven and bake 20 min. to go with soups and such. Ideally I'd
like to be able do this with my own homemade bread.
Goomba
|
|
|
| Kate Connally |
Goomba38 wrote:
>
> Kate Connally wrote:
>
> > Yes, you can let it rise once, punch it down, shape it
> > to fit whatever pan you will be using or just shape it
> > to whatever shape you would for a free-form loaf (round,
> > long, braided, etc.) and freeze. Then you have to let it
> > thaw and rise before you can bake it. That takes a while.
> > I sometimes by Rhodes frozen roll dough as a time-saver
> > but it takes most of the day to thaw and rise before I
> > can bake them so it's not so much a time-saver as a labor-
> > saver. Anyway, it can be done.
> >
> > Kate
>
> We'd been keeping loaves of "you have to bake it" Italian bread in the
> freezer (I think made by Cobblestone?) but they stopped making this
> bread. It was decent bread and very convenient to just pop it (frozen)
> into a hot oven and bake 20 min. to go with soups and such. Ideally I'd
> like to be able do this with my own homemade bread.
> Goomba
Sounds like it was allowed to rise before being frozen.
Or it was a type of bread that doesn't have to rise
before being baked. My one-rise Tuscan bread doesn't
rise a 2nd time (after the loaf is formed and before
being baked). But it seems to me that if you put it
into the oven while still frozen it would rise in the
oven properly. So, I would think you would have to
allow bread to rise and then freeze it if you're going
to put it into the oven while still frozen. Also it may
actually be "par-baked" - in other words baked enough to
get it to rise in the oven but removed without allowing
it to brown. Is it pretty much the same size before you
put it in the oven and after you take it out? Seems to
me that I may have seen something like that years ago.
Anyway, all the frozen bread dough I've ever used (that
I can recall, at any rate) has required thawing and rising
before baking.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
|
|
|
|
