Freezer White Bread

Instructions

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 the 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.