How To make Frozen Bread Dough
6 1/4 cups unbleached flour
2 packages dry yeast
2 cups skim milk
3 tablespoons reduced fat margarine
melted
1/3 cup granulated sugar
2 teaspoons salt
2 whole eggs :
slightly beaten
In a mixing bowl, combine 2 1/2 cups flour and yeast. In a saucepan, heat milk, margarine, sugar, and salt just until warm (115 to 120 degrees), stirring cons tantly until margarine almost melts. Add liquid to dry ingredients in mixing bo wl along with eggs. Beat at low speed for 1/2 minute, scraping sides of bowl co nstantly. Beat 3 minutes at high speed. Stir in remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough into thirds. Shape each of 2 portions into loaves. Store in freezer container with a double thickness of wax ed paper between. Divide remaining dough into 16 balls. Arrange balls 1" apart
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INGREDIENTS
Boneless chicken:1/2kg
Bread:6-7 slices
Laal mirch powder:1tsp
Kali mirch powder:1tsp
Namak:to taste or 1tsp
Chicken powder:1tbsp
Lehsan powder:1tsp
Andy:1 + as required for coating
Cornflour:as required for coating
Bread crumbs:as required for coating
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Easier and Amazingly Delicious Cinnamon Rolls with Frozen Bread Dough
Welcome to Greg's Kitchen / Greg Kantner
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Easier and Amazing Cinnamon Rolls
Mom is showing us how she makes her cinnamon rolls (sticky buns) using frozen bread dough instead of making it from scratch. It honestly is so much easier and you can barely tell the difference. I grew up on her homemade cinnamon rolls and it was always such a special treat when she made them for us. It brings back so many memories of the smell and taste I grew up with. Y'all are going to definately want to try these. Believe me, they will be done in no time and your family is going to love them. Let me know what you think about this version and y'all enjoy.
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Ingredients:
2 loaves frozen bread dough
1-2 sticks room temperature butter
1-2 cups brown sugar (use the amount you like)
3-4 tablespoons cinnamon
1 - 1 1/2 cups crushed walnuts.
Take the bread dough out of freezer and place in very large bowl and let thaw and rise overnight.
Roll out the risen dough to about 1/4 inch thickness.
Smear your butter all over the rolled out dough. Spread evenly.
Sprinkle the brown sugar evenly across the buttered dough. Use as much as you like on your rolls.
Sprinkle the cinnamon over the top evenly.
Start on one corner and start rolling evenly until you have a log rolled up.
Pour melted butter in bottom of your cookie sheet.
Sprinkle the butter with brown sugar (about 3/4 cup)
Now sprinkle with cinnamon and then the walnuts.
You will now cut the log into about 1 inch size.
Lay them on top of the mixture on your baking sheet. Leave an inch between rolls to let them rise.
Cover with a tea towel and let rise to double in size. (about 2 hours)
Baking in a preheated 375°F oven 10-14 minutes until baked and lightly golden brown.
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Greg Kantner / Greg's Kitchen
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Italian STROMBOLI ~Frozen Bread Dough Boli Recipe
If you have some frozen bread dough this is an easy
Stromboli / boli recipe. Can add the ingredients you like.
Enjoy.
How to Make Italian STROMBOLI ~Frozen Bread Dough Boli Recipe
INGREDIENTS:
2 loafs frozen bread dough
Coat bottom of bowl with oil , place loaves and cover.
Thaw and double overnight.
Place on flour surface and gently knead from the center out on
both sides. Roll to desired thickness with rolling pin.
1 cup Favorite pizza or marinara sauce
1 1/2 to 2 cups of shredded mozzarella cheese
1/4 cup grated parmesan cheese
green scallions
pepperoni slices - I am using Turkey pepperoni
egg wash
Ricotta cheese mixture:
1/2 cup ricotta cheese
1 egg
3 tbsp grated parmesan cheese
1 tbsp parsley
3/4 cup of mozzarella cheese from above -
reserve rest for topping
salt and pepper to taste
Preheat oven to 425 degrees
Spread a layer of pizza / marinara sauce in middle of rolled
out dough. Do not cover the edges as they will be sealed.
Sprinkle with grated parmesan. Sprinkle with scallions.
Add mozzarella cheese and pepperoni slices.
Brush edges with egg wash.
Gently and carefully fold over end making a half moon.
Press down the edges with your fingers and roll over and press
to seal.
Drizzle with olive oil and rub in with hands. Cut some 1/2 to
3/4 holes with knife on top to make vent holes.
Place on foiled bake sheet.
Bake at 425 degrees for 15 minutes, turn baking sheet 180 degrees, turn down heat to 375 degrees and bake for an additional 15 minutes.
Let rest for 10 minutes before cutting..
Enjoy.
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How To Make Glazed Donuts Using Frozen Bread Dough
Glazed Donuts
Kathy’s Southern Kitchen
1 Loaf of Thawed Frozen Bread Dough (I used Ready Dough)
1 Stick of Salted Butter
2 Cups of Powdered Sugar
4 – 5 Tbsp. of Heavy Cream or Condensed Milk
1 Tsp. of Vanilla
Peanut Oil for Frying
Roll out thawed bread dough on floured surface to ½ inch thick. Cut into desired shapes. Let donuts rest for about 10 minutes before frying.
In a large microwaveable bowl, melt butter. Add sugar to melted butter one cup at a time. Add heavy cream and vanilla and stir until smooth and no lumps appear. 1 Tbsp. of Cocoa Powder can be added to mixture for Chocolate Glazed Donuts.
In heavy bottom frying pan, heat peanut oil to a medium high heat. Add donuts two at a time and fry on both sides until cooked through and golden brown. Remove from oil and immediately dip donuts into the glaze. Continue this process until all your donuts are finished.
Left over glaze can be stored in the refrigerator for up to two weeks.
Enjoy!
Freezing Bread Dough- Is It Worth It?
Yes, my microwave is dirty DON'T JUDGE ME ????
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Freezing Potato Bun Dough Experiment How To Freeze Bread Dough
Freezing Potato Bun Dough Experiment - I get asked all the time if bread dough can be frozen, or if pizza dough can be frozen. I also get asked at what point in the process can you freeze bread dough? I know that bread dough can be frozen - I know where in the process you are supposed to freeze it. But when home baking we often don't use dough relaxers and other additives to protect the dough during freezing. Nor do we have ultra low temp flash freezing equipment to make the process smooth. Since I had a pile of dough 'leftover' from making the 1930's Potato Bun Recipe: I thought I'd just take the time to experiment and see what happens.
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