I freeze bread dough frequently. Normally I make dough requiring two
rises, and freeze the dough after the first rise and after shaping.
For loaves I simply put the dough in the pan, cover it (right on the
dough) with plastic wrap, and put it into the freezer. After it's
frozen you can pop it out of the pan and put it into a plastic bag, or
just leave it in the pan. When you're ready to bake, just put the
frozen dough on the counter, covered with the plastic wrap, and let it
thaw, which will take two to four hours. When thawed, remove the
plastic wrap and put it out for its second rising. I have never needed
to adjust any recipe, and have had consistently good results!


"D.Currie" > wrote in message >...
> I've been baking a lot of bread lately, and what I've been doing is making a
> batch for 2 loaves, baking one, and putting the other half in the fridge
> after the first rise. Depending on when I bake the second loaf, I either
> bake it as is (it rises enough in the fridge to bake) or if it's been there
> a few days, I punch it down, re-shape, let it rise, and bake it. That's been
> working out fine.
>
> But now I'm thinking it would be ideal if I could lop off enough dough to
> make 2-4 rolls, and freeze them for later use. That way, if I just wanted a
> few rolls, I could take them out of the freezer and make them, without
> mixing up a whole batch of dough. Or I could make a whole variety of buns (I
> tend to make different types of bread each time) from whatever I have
> frozen.
>
> I know it's possible to freeze dough, since they sell frozen bread dough,
> but do they use "normal" yeast, or is mine going to freeze to death? How
> would I go about this for the best result? Freeze after I punch it down and
> form it? Let it rise a bit first? Freeze it right after I make it?
>
> And what about baking? Thaw, don't thaw?
>
> Any suggestions?