(Freezer) Fresh Bread

We have a love affair with bread and know many others who also do. Our problem is that store-bought bread just does not cut it. It's too soft,dry,squishy and leaves much to be desired. So we decided why not make a bread recipe that can easily be frozen and whenever you get a craving, simply thaw it out and bake it. So here it is! Might we say, it's pretty delicious as well.

Ingredients

1 1/2 cup all purpose flour

1 1/2 cup cake flour

1 1/2 tsp yeast

1/2 cup almond milk

1/2 water

2 tsp oil

1/3 tsp salt

1 tbsp flax meal

1 tbsp sugar

Hardware

knife

rolling pin*

baking pat

measuring cup, tbsp and tsp

loaf pan of perferred baking dish

zip top bag

large mixing bowl

small mixing bowl

Small pot

Thermometer

Stand mixer or handheld mixer
Cooling rack

Time 2 hours 30 minutes

Prep 1 hour 55 minutes*

Cooking 20-30 mintues*

Yield 2 small loaves or one medium size loaf (24 slices)

Time to Get Cooking!!!

In small pot mix almond milk, water, oil, salt and sugar on medium low heat

Stir occasionally until thermometer reads between 120 degree to 130 degrees

Combine 2 1/2 cups of the flour mixture with the yeast and flax, combine with fork

Pour wet mixture into flour mixture and mix, scraping down the sides 
Once incorporated add remaining flour

Turn dough out onto a floured baking mat or surface

Knead for 8-10 minutes until dough is smooth

Shape the dough into a ball

Transfer dough ball into greased small mixing bowl, turning over to grease the ball all over

Cover and let rise in a warm area for 60 minutes.

• Heat your microwave for 1 minute then put it in covered with a warm damp paper towel works best

After 60 minutes punch dough down and turn onto a floured surface

Divide the ball in half, cover again and let rest for 10 minutes

If you are planning on baking, now would be the time to grease your preferred loaf pan(s)

• If you are planning on freezing for later, acquire zip top bag, wrap each dough ball in a dry paper towel and store side by side, make sure to get all the air out of the bag before closing and putting into freezer. When it comes times to bake the bread, let thaw completely and follow the rest of the instructions.

After the 10 minutes shape into ball into a loaf shape, there are 2 different ways.

Way 1: Pat dough into loaf shape and pinch, place the dough seam down into the baking dish

Way 2: acquire rolling pin and roll out into a thick square. Tightly roll up, starting at the smaller end. Pinch seam and place into baking dish seam down.

Way One

Way Two

• If you choose Way 2, you can also add mixtures of herbs and spices like you would cinnamon rolls for a flavoured and fun bread. 

Let rise for 30 minutes

Pre-heat oven to 375 degrees

Bake for 20 minutes. 

Check bread by knocking on it with the thermometer if the sound is hollow its done! If you dont hear the sound, stick the thermometer in the thickest part, if it goes in with no resistance and comes out clean it is also done.

If the bread needs to go longer, leave for 5 mintues an check again. 
Don't let it go for longer than 30 mintues.

Let cool for 20 mintues on a wire rack. 

Serving

Serve as you would any other bread

1 slice is one serving from medium size loaf 2 slices from smaller loaves

Storing and Reheating 

Freeze in a zip-top bag with all the air pressed out for 3-4 weeks

Take out and thaw completely, let rise and then bake as you would fresh dough.

Nutritional Facts

Per Serving

Calories 59

Fat <1

Carbs 12

Protein 2

Compared to a popular used product

Calories 70

Fat 1

Carbs 13

Protein 2

Nutritional Difference (our recipe)

Calories -11
Fat -1g
Carbs -1g
Proteins 0g

Cost

Recipe Cost: $1.11

Cost Per Serving: $0.05

Compared to a popular used product

Product Cost on average: $2.18

Product Cost on average per serving: $0.08

You save on average: $0.03

Tricks

-Way 1 of forming your beard results in a lighter and fluffier loaf. Way 2 makes your bread a little more dense and chewy. So this is also a consideration when deciding on which way to use.

-Take out of baking dish half way through the cooling/resting time so the entire outside can develop a flakey crust