Make several loaves of bread at once and freeze the dough for later use.
To store unbaked yeast breads, you must freeze them. The dough will freeze well if you package and freeze it at the right time during the bread making process. Thawing the dough and its second rise occur simultaneously when you are ready to bake your bread. Correctly done, the freezing will not affect the yeast function in raising the bread and the dough will remain useable in the freezer for up to three months. Add this to my Recipe Box.
Instructions
1. Prepare the bread dough as directed in your recipe and allow it to rise once.
2. Line the inside of the baking pan you will use for cooking the bread with wax paper.
3. Punch down the risen dough and shape it into the desired shape to fit into the bread pan.
4. Place the dough into the pan and freeze it for two hours or until it is solid.
5. Lift the frozen dough from the baking pan by pulling up the wax paper.
Transfer the dough to a freezer bag and return it to the freezer for up to three months.
6. Lightly coat the inside of the baking pan with cooking oil and flour.
7. Remove the frozen dough from the freezer bag and place it into the greased and floured pan.
8. Let the dough thaw and rise until doubled in bulk for two to three hours. Bake the bread as directed by your recipe.
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