Wednesday, July 17, 2013

Frozen Bread Dough

If you haven’t tried this time-saving, convenient product – now’s the time! There are many national companies packaging frozen dough, but many grocery chains have their own “store-brand” product. The prices are reasonable, too. I hope you’ll try some of these ideas for using frozen dough and maybe get a bit creative yourself!

10 Things to Do with Frozen Bread Dough

Thaw as directed on package and…..

1. Just bake a delicious loaf of bread as directed on package. There's just nothing better than warm, fresh bread with butter!

2. Form into rolls, let rise and bake as directed on package. There are many shapes you can make, too. Simply roll into balls for plain rolls. For Parkerhouse rolls, flatten balls a bit, then fold over, bringing one half not quite fully across the other. For cloverleaf rolls, make balls of dough about 1” in diameter and place 3 into each greased muffin cup.

3. Deep Dish Pizza – press dough in bottom and up sides of lightly greased 9x13” pan. Top generously with your preferred toppings. Bake at 350 degrees for 25 to 35 minutes. 

4. Sloppy Joe Cups - simply break off balls of dough and press into lightly greased muffin cups. Fill with sloppy joe filling, top with cheese and bake at 350 degrees until dough cups are browned and cheese is melted, about 20 to 25 minutes.

5. Stromboli - roll dough on floured surface to approximately 9 x 13". Down center, layer your choice of sliced deli meats, cheeses, sliced onion, sliced green peppers. Spread pasta sauce over, then sprinkle with Italian herbs. “Wrap” dough across fillings, then close up the ends, sealing well. Place folded-side down on baking sheet. Brush with egg white and sprinkle with herbs of your choice. Bake at 400 degrees for 15 to 20 minutes, cool, then slice. A yummy sandwich!

6. Cinnamon Rolls - roll dough on floured surface to about 9 x 13". Spread with butter, then sprinkle with a mixture of cinnamon and sugar (use plenty!). Add chopped nuts if you’d like. Roll up, starting at the long side. Cut into 1” pieces and place in lightly greased baking dish. Bake at 350 degrees for 25 to 30 minutes, until browned. Remove and cool a bit, then drizzle with a mixture of confectioner’s sugar and water, with a bit of vanilla. Yum! (I’ve found that cutting with a knife will tend to flatten the dough, so a piece of kitchen twine or invisible thread works well. Just slide the thread under the dough and bring the 2 ends up and across each other to quickly cut through.)

7. Fancy Deli Sandwich – make dough into a log shape, about 18” long. Form into a circle, pressing ends together well. Place on lightly greased baking sheet. Bake at 350 degrees for 30 minutes. Cool and cut horizontally in half. Spread bottom with horseradish mayonnaise or your desired spread, then top with layers of deli meats, cheese, lettuce, onion, pickles – whatever you like. Add the top and cut into sections to serve. We call this one the "Big Sandwich"!

8. Garlic-Herb Foccacia – press thawed dough into lightly greased 9x13” pan. With end of wooden spoon handle or fingertip, press small indentations over dough. Drizzle with olive oil. Sprinkle with minced garlic and your choice of herbs. Italian Seasoning would work well. Bake at 350 degrees for 18 to 20 minutes.

9. Calzones – divide thawed dough into 6 portions and press or roll out to 1/2” thick rounds. On one half of dough, add your choice of pizza toppings, fold dough over toppings and seal well. Brush with egg white and sprinkle with sesame seeds or herbs. Bake at 350 degrees for 20 to 25 minutes, until browned and crisp.

10. Bread Bowls – divide thawed dough into 3 portions per pound of dough, roll into large ball shape and place on baking pan sprayed with cooking spray. Cover with a piece of sprayed plastic wrap and let rise in warm place until double. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. For brown and shiny outside, brush with egg white before baking. Cool, then cut off tops. Remove dough inside to form bowl shape (reserve dough for another use, such as bread crumbs or croutons), leaving a 1/2" thick shell. Use to serve thick soup, chowder, stew or chili.

“I would say to housewives, be not daunted by one failure, nor by twenty. Resolve that you will have good bread, and never cease striving after this result till you have effected it. If persons without brains can accomplish this, why cannot you?”
’Housekeeping In Old Virginia' Marion Cabell Tyree ed. (1878)

“Good bread is the great need in poor homes, and oftentimes the best appreciated luxury in the homes of the very rich.”
‘A Book for A Cook’, The Pillsbury Co. (1905)

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
James Beard (1903-1985)

Your comments and suggestions are always welcome. Thanks for reading!

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