Frozen Bread Dough - cooking recipe

Ingredients

12 -13 cups bread flour (If I use some whole wheat flour, I use less flour)
1/2 cup sugar
2 tablespoons salt
2/3 cup instant nonfat dry milk powder (powdered milk)
4 packages active dry yeast (I use 4 tablespoons especially with wheat flour)
1/4 cup soft butter or 1/4 cup soft margarine
4 cups very warm water

Preparation

I sprinkle the yeast on the 4 cups water and add the 1/2 cup sugar and let the yeast work.
In a large bowl or bread mixer mix powdered milk, 4 cups flour, salt and butter.
Add the yeast water and mix (you can use an electric mixer) as you keep adding flour you will need to knead by hand (or use a bread mixer) Add flour until you get a stiff dough (you might not need all of flour, it depends on the moisture content of your flour) Knead for 15 minutes and then cover with a towel and let rest for 15 minutes.
Divide dough into 4 equal balls.
Smooth balls and place on a cookie sheet and cover with plastic wrap.
Freeze balls until firm and then transfer to freezer bags and store in freezer.
Recommended storage time 1 month.
To Bake: remove frozen dough from freezer, open freezer bag and leave dough in bag to thaw or place on a cookie sheet and cover with plastic wrap to thaw.
It is very important to have a plastic covering over dough to thaw (dough really dries out without the plastic covering).
(It usually takes about 4 hours to thaw) Shape into loaves or leave round or make pizza crust or rolls or whatever you do with freezer dough.
Let rise until doubled (1 1/2 hours) Bake regular bread loaves at 350 for 35 minutes.
I like to brush the bread loaf with 1 beaten egg and return it to the oven for 5 minutes.