Ok I made my Sweet Monkey Bread for breakfast today from frozen dough. I didnt have time to make the dough so I did it in advance about 4 days ago.
I took it out to defrost last nite at 10pm.
This morning I went to knead it out and bake it and it smelled of alcohol. Looked as if it over proofed-risen too much.
I kneaded it down and baked it.
I was hoping it would bake off...
Well DP got a piece that tasted like 151 he said
So how do I make dough, freeze it, and defrost it, without it getting that sourdough smell?
This was a basic white dough recipe with a yeast packet:
3-4 cups of flour
2 cups of milk
3 tablespoons of sugar
2 tablespoons of butter
1 packet of active dry yeast
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Just in case anyone wanted to know
But how do I avoid the alcohol taste/aftertaste?