Rhodes Frozen Bread Loaf Dough recipe?

[BrianGSDTexoma]

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?

 

[voyager 663rd]

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

 

[BrianGSDTexoma]

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

Maybe this is what I am looking for?

 

[Brokenhandle]

Can't help with the recipe Brian, but that is so good! My wife just made some a few days ago.

Ryan

 

[BrianGSDTexoma]

Can't help with the recipe Brian, but that is so good! My wife just made some a few days ago.

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!

 

[h8that4u]

my local wally world sells them.

 

[BrianGSDTexoma]

my local wally world sells them.

They dont have around here this year. Just the rolls.

 

[voyager 663rd]

Maybe this is what I am looking for?

View attachment 727287

Not for me BUT: that should be perfect for what you're looking for.

 

[Fueling Around]

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

 

[chopsaw]

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 .

 

[Fueling Around]

Rhodes isn't a milk bread . It's a heavily yeasted bread . That's probably what you like about it .
...

Looked up the ingredients. You nailed it with no milk or dairy.
High yeast percentage with added malt and oils.

 

[BrianGSDTexoma]

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 .

Yeah I struggle with most breads. I like that no kneed one I been doing for breakfast toast. I think I going to try this one. Will be using mixer to kneed. Probably need to cut time in halve or could just use bread machine. Will have to use instant yeast as that all I have. May cut sugar in half.

 

[chopsaw]

I struggle with most breads.

Not the easiest thing to do . Comes down to the flour , water , and the weather that day .

Probably need to cut time in half

The instant yeast will shorten the time some , but don't rush it .
It takes what it takes .
Instant yeast can be mixed in with the dry , active dry should be proofed first .
I proof both , but the instant should give you a shorter rise time .

The 1 1/2 TBL of yeast in the recipe support my thoughts on being heavy on the yeast .
A normal yeast packet is 2 1/2 tsp . I 1/2 TBL = 3 1/2 tsp

May cut sugar in half.

I wouldn't . Make it as listed or you have no baseline .
Also ,
Sugar is not there just to sweeten the bread .
It acts to soften the bread and it also retains moisture in the loaf .
Higher amounts of sugar will slow down the rise , so if it seems like it's not reacting , keep that in mind and give it time .

Don't over knead . If it's not done right , too much / not enough it can give bad results .
Use your stand mixer , add the wet and dry .
Spin it up to combine to a shaggy dough .
Remove the hook
Cover with a towel for 10 to 15 minutes .
Then mix until it pulls away from the sides .
Let it rise .
Punch it down , and shape , go into your bread pan .
Second rise , the bake it off . Sounds hollow when tapped on the bottom ,
or 195 to 210 internal is what I look for .

Edit : If it's sticky after the second rise , don't start adding flour . Wet or flour your hands . Use a dough scraper or something to get it transferred and shaped .

Spray your loaf pan , or rub it with butter and add some flour . Roll that around the pan , then dump the rest out . Add the dough .

 

[BrianGSDTexoma]

The instant yeast will shorten the time some , but don't rush it .
It takes what it takes .
Instant yeast can be mixed in with the dry , active dry should be proofed first .
I proof both , but the instant should give you a shorter rise time .

Thanks for the detailed response Rich.

 

[chopsaw]

Just pulled these out of the oven . Single batch of " My sourdough " split and baked off .
Same dough , same treatment . Just split in two before a final rise .
Left one was done in my 4 qt. D.O.
Right one was done in my bread oven .
Ice cubes added to both , then lidded up .
Better spring out of the one on the right . Same dough , and cooked at the same time .
Same time on the counter , same temp in the oven , same length of cook time .
Slightly different results .

I'm thinking while I'm in that mode ( also have SS in the smoker I'm watching )
That I'll mix up a batch of the Rhodes copy cat you posted and see what it wants to do .

 

[BrianGSDTexoma]

Just pulled these out of the oven . Single batch of " My sourdough " split and baked off .

Those some good looking boule's. I made my Peasant Bread today as I was out. Really like that recipe. Start to finish in less than 2 hours and taste great.

 

[chopsaw]

made my Peasant Bread today as I was out. Really like that recipe.

It's a good one for sure . Looks great Brian .

I have that Rhodes in the oven . Smells pretty good .

I'm hoping that 2 1/2 tsp of salt is to even out the sugar . I normally use 1 1/4 tsp per 500 grams flour .
Also , that 400 degree temp is for doing rolls . If you do this and make it as a loaf use 350 .