When I was younger, I never could have imagined I would some day dream to be “that mom” who bakes her own breads, tries all these new recipes and cooks homemade meals daily… multiple times a day! Now, as a mother of two, my goal is to make everything from scratch. Yes there are definitely those weeks where nothing goes right or I am just plain too lazy to bake and we do store bought. Those weeks are also great for freezer meals!
Did you know you can freeze bread? I may eventually do a post on how to freeze all my favorite recipes but for now here is a handy tip for those who love to bake bread!! If you are freezing bread, make sure it cools completely. When it is cooled, place it in a bread bag and then a freezer safe bag and add a folded paper towel right underneath the loaf! That way, when it comes time to thaw, the bread doesn’t get tough or soggy! You just pull the loaf out of the bag and set it on the counter the night before. In the morning you will have a fresh loaf waiting!
Whether I store the bread on the counter or in the freezer, I first put them in bread bags that you can find here!
- 1 3/4 Tsp. Active Drive Yeast
- 1 3/4 C. Bread Flour
- 3 Tbsp. White Sugar
- 3/4 Tsp. Salt
- 2 Eggs Whole
- 1 Egg Yolk
- 1/4 C. Water
- 8 Tbsp. Unsalted Butter
Add all ingredients to your bread machine, except for the butter, and process on basic bread cycle.
Cut butter in tablespoon slices and let sit at room temperature.
About 10 minutes before the end of the first kneading cycle (first cycle), add butter one piece per minute. Do not put them all together.
Let machine finish processing and baking bread.
Once baked, let bread cool in open machine for roughly 15-20 minutes. This will keep the inside soft and form a great crust outside.