Workbasket Recipes: This issue (March, 1979) has a large article entitled "Bread: From Freezer To Oven". I thought the breads looked interesting, so I am posting them, but each is fairly long, and will probably have its own mailing.

In a large bowl, thoroughly mix 1 cup flour, 1/2 cup sugar, salt and undissolved yeast.

Combine milk, water and margarine in a saucepan. Heat over low heat until liquids are very warm. Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, lemon extract and 1 cup flour. Beat at high speed 2 minutes scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto heavily floured board; knead lightly to form ball. Cover with a towel; let rest 15 minutes.

Divide dough in half. Divide each half into 3 equal pieces. Form each piece into a roll, 12 inches long. Braid 3 rolls together; pinch ends to seal. Repeat with remaining 3 rolls. Place on large greased baking sheet. Cover tightly with plastic wrap; freeze until firm. Transfer to plastic bags. Keep frozen up to 4 weeks.

Remove from freezer; unwrap and place on ungreased baking sheets. Let stand covered loosely with plastic wrap at room temperature until fully thawed, about 3 hours. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour and 15 minutes.

Combine egg white and remaining 1 tbs sugar; brush mixture on bread. Bake at 350 about 25 minutes or until done. Remove from baking sheet and cool on wire rack. Makes 2 braids.