I always loved those rhodes frozen bread loaf dough. I usually make around the holidays. Can not find any this year. Bread is soft and makes great turkey sammies and toast. Anyone have recipe that would be close to to it?
Rhodes Frozen Bread Loaf Dough recipe?
- Thread starter BrianGSDTexoma
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voyager 663rd
Smoking Fanatic
Bread made with milk and butter/fat is going to come out soft-crusted if that's what you're looking for.
I only make bread using water and no fat--I like it crusty
I only make bread using water and no fat--I like it crusty
Maybe this is what I am looking for?Bread made with milk and butter/fat is going to come out soft-crusted if that's what you're looking for.
I only make bread using water and no fat--I like it crusty
Can't help with the recipe Brian, but that is so good! My wife just made some a few days ago.
Ryan
Ryan
Rhodes was showing a Mexican Market carried it so I went by to check. No bread but found the marinaded pork steaks in that red marinade I been looking for for long time now. Going on the grill tonight. Man that stuff smell good!
voyager 663rd
Smoking Fanatic
I doubt the frozen bread is on the same level as the recipe you posted. I would prefer your recipe over frozen dough but I understand the memories associated to a flavor profile.
My thoughts is to skip the eggs, up the oil, and more sugar
My thoughts is to skip the eggs, up the oil, and more sugar
Rhodes isn't a milk bread . It's a heavily yeasted bread . That's probably what you like about it .
There's bread that uses milk , and Japanese milk bread that starts with milk and flour cooked into a rue .
I'm no bread expert , but I've made both milk varieties . Japanese milk bread is fantastic , but it's not what Rhodes is , and just from doing , and tasting I don't think Rhodes has milk .
My opinion is that it's heavily yeasted . Probably AP flour , not bread flour .
I've sent you the food processor formula in the past , but you said it didn't work for you , but it's real close to Rhodes if you get it right .
There's bread that uses milk , and Japanese milk bread that starts with milk and flour cooked into a rue .
I'm no bread expert , but I've made both milk varieties . Japanese milk bread is fantastic , but it's not what Rhodes is , and just from doing , and tasting I don't think Rhodes has milk .
My opinion is that it's heavily yeasted . Probably AP flour , not bread flour .
I've sent you the food processor formula in the past , but you said it didn't work for you , but it's real close to Rhodes if you get it right .
Looked up the ingredients. You nailed it with no milk or dairy.
High yeast percentage with added malt and oils.
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