4 tablespoons (Bread dough with a large amount of sugar withstands freezing better.)
Skim milk powder
2 tablespoons (16 g)
2/3 teaspoon (4 g)
1 (minus 1 tablespoon)
Bread flour (high gluten is best)
80 g (Bread dough with a large amount of butter withstands freezing better.)
Break an egg, take out 1 tablespoon of the yolk and set aside for glazing.
In winter, use lukewarm (30℃) water, and in summer use cold water, and chill the flour and other ingredients.
Put the sugar, skim milk powder, salt, the rest of the egg, and water in the bread machine. Gently add the bread flour, cake flour and yeast, in that order.
Knead the dough for 10 minutes using the kneading course (No. 13 on the menu). Tip: Knead it longer than usual for a fluffier dough.
Add the butter and start it on the dough course. The dough will be ready in 2 hours. (This completes the first rising.)
Remove the dough to a work surface lightly dusted with bread flour, divide the dough into 50 g (or 40 g) portions with a bench scraper, and roll the dough into balls.
Put any dough you don't plan on baking right away in the freezer. ※ Do this quickly before the dough has a chance to rise!
Freezing tip # 1: Place the balls of dough in individual aluminum cups and put them directly in the freezer. There's no need to wrap in plastic wrap, as you want to work quickly as possible.
Freezing tip # 2: When the dough is frozen, take the dough balls out of the freezer, double wrap in ziplock bags and put back in the freezer.
For dough that's not frozen, cover with a damp cloth and let rise for 15-20 minutes, then proceed to bake.
Leave the frozen dough in ziplock bags and slowly thaw them for about half a day in the fridge. It's better to thaw them naturally, rather than thawing in the microwave.
Tip to make the dough last longer in the freezer: Use lots of butter (dough with butter withstands freezing better than dough with margarine.)
Dough with lots of sugar and milk withstands freezing better. Quick freezing is preferable, but if the temperature is under -35℃, the yeast will die.
Use high gluten flour. (Very strong bread flour seems to work well.) Knead the dough well. This helps activate the gluten.
Yeast is dormant before use and it starts to activate once it's kneaded into the dough, but it quickly loses its ability to withstand freezing.
Dough made with dry yeast should be used within two days. Dough made with semi-dry yeast is best used within a week.
Story Behind this Recipe
I bought a bread machine so I've been baking more bread at home.
The temperature of frozen dough is not even, so pay attention to the dough during the second rising. Adjust the rising time according to the temperature of the dough rising setting of your oven, and make sure the dough doesn't under or over-rise.