The Perfect Homemade Freezer Bread Recipe
With everything going on in the world currently and grocery shelves being cleared out I was on a mission to make some homemade bread this week. This super easy make ahead french bread is perfect to make as a dinner side to have with our Loaded Baked Potato Soup and Baked Spaghetti or to use for smaller loaves to make our Easy French Dip Sandwiches. The bonus of this recipe is the ends make delicious rolls to have with soup and it pairs great with our Strawberry Freezer Jam!
Preparation
You’ll want to start with gathering your ingredients.
Begin your baking process with heating your warm water to between 90 and 110 degrees Fahrenheit. I have found it does work better if the water is closer to 110 degrees when starting. Then add in your yeast to dissolve and let it set for 7 minutes to poof while you are preparing the rest of your bread ingredients.
In a medium sized bowl add in your hot water, sugar, salt, and oil. Then mix in 1/2 of the flour mixture (3 1/4 cups). Once this is mixed well, slowly add in the yeast mixture and the other 1/2 of your flour mixture while kneading your dough. Your dough will still be slightly sticky, but easily pull away from the side of the bowl.
Set the dough aside covered with a towel to rise for 15 minutes before moving on with the next step.
Then continue with separating the dough into 2-3 sections depending on how large you want your loaves to be. Since I was only making dinner for a few of us tonight I made 3 loaves.
For each loaf, roll out into an oblong almost rectangle shape. Then roll the dough into a loaf shape. Use flour to keep the dough from sticking to your rolling pin and rolling surface. Cut your ends that are uneven and then fold ends in and underneath the rolled dough. The cut off ends make perfect small rolls. place them on your baking sheet along side your bread, but watch your baking time.
Then cut slits in the loaf approx every inch with a sharp knife.
Use your beaten egg to coat all the loaves with the egg wash. The egg wash will help your bread to have more of the crispy outside that French bread traditionally has.
Now for the part that makes this recipe the Make Ahead French Bread! Place the loaves you would like to use later on a cookie sheet in the freezer for 2 hours prior to transferring to a freezer zip lock bag for storing. The frozen dough can be stored in the freezer for up to 3 months.
If you are planning on baking the bread today, let the bread rise in a warm area uncovered for 30 minutes.
Baking
Once your bread has risen bake at 350° for approximately 20 minutes, watch for your bread to turn golden brown. Watch your ends you made into rolls, they will likely only take approximately 15 minutes to bake.
If you are baking bread from frozen, set out your frozen loaf to thaw and rise in a warm place for 3-5 hours. Then bake at 350° for approximately 20 minutes or until golden brown.
Ingredients For Make Ahead French Bread
1 Packet Of Yeast (approx 2 1/4 Tablespoons)
1/2 Cup Warm Water (90-110°)
2 Cups Hot Water
3 1/2 Tablespoons Granulated White Sugar
3 Teaspoons Salt
1/3 Cup Oil
6 1/2 Cups Flour
1 Egg (beaten)
Easy Make Ahead French Bread
Ingredients
- 1 Packet Dry Yeast Approx 2 1/4 Tablespoons
- ½ Cup Warm Water Approx 90-110°
- 2 Cups Hot Water
- 3½ Tablespoons Granulated White Sugar
- 3 Tablespoons Salt
- ⅓ Cup Oil
- 6½ Cups Flour
- 1 Egg Beaten
Instructions
- Dissolve your yeast in the warm water. Mix gently, let sit for approx 7 minutes for the yeast to poof.
- While the yeast is sitting, combine the hot water, sugar, salt and oil.
- Mix in ½ of the flour mixture (approx 3¼ cups).
- Once dough is mixed well, add in the yeast mixture and the remaining flour
- Knead well until dough is well mixed together. Dough will be slightly sticky.
- Set aside in a warm place to rise for 15 minutes.
- Once dough has risen, split dough in to 2 or 3 even parts.
- Roll dough into an oblong, rectangle like shape.
- Roll the dough into a loaf, cut off the ends to even your loaf.
- Tuck in the ends. Use the cut off ends as rolls.
- Repeat these steps with your remaining loaves.
- Brush the beaten egg over all the loaves and the rolls.
- Set the dough in a warm place to rise for 30 minutes, or place on a sheet pan in the freezer for 2 hours if planning on using later. Transfer to a freezer safe bag after 2 hours.
- Bake at 350° for approximately 20 minutes or until golden brown.
- If you froze your loaves for later use, let your loaves thaw and rise in a warm place for 3-5 hours prior to baking at 350° for approximately 20 minutes or until golden brown.
