Rhodes Frozen Bread Loaf Dough recipe?

[chopsaw]

How did it turn out Rich?

Dense and dry . Great flavor . Not salty at all , and just slightly sweet .
Heavy , heavy loaf . Weird that it didn't want to temp out . Was in the oven for a long time , and I think that affected it some , but it didn't feel done ( because it wasn't ) , and temp was only 175 . I used a generic brand AP flour , that may have been some of it .
I'm used to the higher hydration " Sourdough " I do .
My thoughts are this is really meant to be balled up and frozen like Rhodes . That may improve results .

 

[BrianGSDTexoma]

Dense and dry . Great flavor . Not salty at all , and just slightly sweet .
Heavy , heavy loaf . Weird that it didn't want to temp out . Was in the oven for a long time , and I think that affected it some , but it didn't feel done ( because it wasn't ) , and temp was only 175 . I used a generic brand AP flour , that may have been some of it .
I'm used to the higher hydration " Sourdough " I do .
My thoughts are this is really meant to be balled up and frozen like Rhodes . That may improve results .
View attachment 727487

Thanks for trying it. I guess I will go down to HEB this morning if this heavy rain quits. Got to show some restraint when I in there! I been making these at Thanksgiving for many years and usually make a couple to give away.

 

[chopsaw]

The Rhodes is good stuff . I almost bought some Friday . No loaves , but had the regular rolls and another style that I've never seen before .
I bought a tray of the Texas roadhouse sweet dinner rolls instead .

Heck , you could gift that Peasant bread you make . That some good bread .

 

[chopsaw]

Thanks for trying it.

I'm going to check the weights of the volume and see where it was at .

Some of it was the way I did it , so no fault to the recipe . I didn't knead , and it really needed to be done .
It came together nice , and pulled away clean from the sides .

After the first rise , I knew it needed some work .
Should be smooth on the surface .

So I punched it down and did some folding .

It really needed a series of stretching and folding to get it going .
2 or 3 more times would have really help the structure to open up .

Also , it calls for the butter or shortening to be cut in , like biscuit dough .
That's part of the freezing advantage . I missed that part , and didn't do that .
My Son makes Killer biscuits . He freezes the butter and uses a box grater into the dough .
The moisture in the solid chunks of butter cause spring in the oven and opens it up some .

Don't give up on it . Give it a shot .