"All" > wrote in message
...
> Hi
> Two questions.
> First I've just gone back to making bread, I used to have some info' about
> freezing dough but can't find it.
> At what stage can you freeze dough. Basically my kids like fresh bread and
I
> want the minimum time cook it in the morning. No I don't have and would
> prefer not to have a bread maker...Got enough gadgets.
> Second we make Jamacan Patties, sometimes, but unlike the real ones they
end
> up very dry in the pastry. What can I do to change this?
> Any help appreciated.
> B Bear

You can pretty much adapt bread making to your schedule. The bread can be
put in the freezer after mixing, after the first rise, or after it has been
made up and given a final rise. You may consider just putting it in the
refrigerator and letting it rise. It should keep for a week or so depending
on what's in the dough. Looking at recipes for Jamaican Patties, it looks
like a meatloaf mix. You can increase the moistness by increasing the fat
(use meat with more fat), you can add oil (like olive oil), and you can
increase the binder and liquid. I think that increasing the liquid could be
a problem though because it could made the pastry soggy.