Freezer White Bread

• 11 to 12 c. all-purpose flour
• 4 pkg. active dry yeast
• 2/3 c. instant nonfat dry milk
• 1/2 c. sugar
• 2 Tbsp. salt (less salt)
• 1/4 c. soft butter or oleo
• 4 c. hot tap water

1. Spoon flour into measuring cup and level off; pour onto waxed paper.
2. Combine 4 cups flour, undissolved yeast, dry milk, sugar and salt in a large bowl.
3. Stir well to blend; add oleo, then add hot tap water.
4. Beat at medium speed for 2 minutes with electric mixer, scraping bowl occasionally.
5. Add 2 cups more flour; beat at high speed for 2 minutes or until thick and elastic.
6. Gradually stir in just enough remaining flour with a wooden spoon to make a soft dough which leaves sides of bowl.
7. Turn out on floured board. Knead 10 minutes or until dough is smooth and elastic.
8. Cover with plastic wrap, then a towel.
9. Let rest 15 minutes on board.
10. Punch down, divide dough into 4 equal parts, shape each part into a ball and flatten into 7-inch circles or shape into loaves.
11. Wrap tightly in plastic wrap and place circles on baking sheets and loaves in pans.
12. Freeze until firm.
13. Wrap plastic wrapped frozen dough in aluminum foil.
14. Freezer dough is best if it is baked within 4 weeks of freezing.

flour, active dry yeast, milk, sugar, salt, butter, hot tap water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=836413 (may not work)