Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Pour warm water into the bowl of a stand mixer and sprinkle the yeast over top. Let sit 3-5 minutes until bubbly.
2. 6969475 Upgrade to a paid membership 79912 to unlock all instructions 60804
3. 6421935 Upgrade to a paid membership 76631 to unlock all instructions 50052
4. 9156186 Upgrade to a paid membership 31573 to unlock all instructions 59038
5. 3730077 Upgrade to a paid membership 31834 to unlock all instructions 96761
6. 8900921 Upgrade to a paid membership 18992 to unlock all instructions 33019
7. 6510749 Upgrade to a paid membership 22137 to unlock all instructions 46822
8. 1858599 Upgrade to a paid membership 24505 to unlock all instructions 70921
9. 9077417 Upgrade to a paid membership 65756 to unlock all instructions 1758
10. 4574238 Upgrade to a paid membership 25351 to unlock all instructions 54271
11. 8114851 Upgrade to a paid membership 46989 to unlock all instructions 10472
12. 9366119 Upgrade to a paid membership 69777 to unlock all instructions 65808
13. 6632628 Upgrade to a paid membership 15427 to unlock all instructions 85920
14. 768401 Upgrade to a paid membership 88791 to unlock all instructions 27442

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. 6563010 Upgrade to a paid membership 4959 to unlock all instructions 157

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Pour warm water into the bowl of a stand mixer and sprinkle the yeast over top. Let sit 3-5 minutes until bubbly.
2. Turn on the paddle attachment and add white sugar, brown sugar, vegetable oil #1, eggs #1, and salt. Mix until combined.
3. Remove paddle attachment and replace with dough hook.
4. Mix on low speed and add flour one cup at a time, scraping down the sides as needed. Mix with dough hook until smooth to the touch (not sticky) and elastic.
5. Grease a large mixing bowl (preferably glass) with vegetable oil #2, place dough in the bowl. Dampen a clean cloth with warm water and place over the bowl.
6. Allow dough to rise in a draft free location for 1.5 hours or until the dough doubles in size.
7. Turn out the risen dough onto a well floured surface. Divide dough in half and knead each half about five minutes, adding flour as needed to keep smooth.
8. Divide two pieces in half again, so that you have four pieces total.
9. Take one piece of dough and divide again into pieces for braiding. See recipe post for links to instructional videos and braid according to the instructions you have chosen. Repeat with remaining pieces of dough.
10. Repeat with remaining pieces of dough. Place braided loaves onto a greased baking sheet. Cover again with a towel and allow to rise 30-40 minutes.
11. Beat egg #2 and brush onto the risen loaves using a pastry brush or paper towel, being sure to reach into all the cracks.
12. Bake loaves at 350 degrees for 40 minutes or until golden brown and crisp on the outside. (Each oven, pan, loaf size, etc. will cause differences in cooking time, so be sure to check your loaves carefully.)
13. Cool loaves on a wire rack for about an hour before slicing.