Freezer Whole Wheat Bread
|Milk||1 1⁄2 Cup (24 tbs)|
|Light molasses||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (About 110 Degrees Fahrenheit)|
|Whole wheat flour||6 Cup (96 tbs), unsifted|
|Melted butter/Margarine||1 Tablespoon|
In a pan, combine milk, molasses, salt, and butter (cut in pieces).
Heat to about 110° (butter need not melt completely).
In a large bowl, dissolve yeast in water.
Stir in warm milk mixture.
Beat in about 5 cups of the flour, 1 cup at a time, to make a stiff dough.
Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Divide dough in half.
Shape into either standard or round loaves.
Place standard loaves in 2 well-greased 4 1//2 by 8 1/2 inch loaf pans; wrap and freeze immediately.
Place round loaves on a greased baking sheet; cover, freeze until solid, then wrap each loaf separately and return to freezer.
To bake, remove loaves from freezer (place round loaves on greased baking sheets).
Cover loaves with a cloth and let thaw at room temperature (about 2 hours).
Let rise, covered, in a warm place until almost doubled (about 2 more hours).
Brush loaves with melted butter and bake in a 375° oven for about 30 minutes or until loaves sound hollow when tapped.
Remove from pans and let cool on racks.