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FREEZING BREAD OR OTHER YEASTED DOUGH

Most yeast dough freezes well. Exceptions are those filled with fresh dairy ingredients or with fresh fruit or vegetables. These ingredients do not freeze well and they release water when thawed.

Yeast bread dough can be frozen before shaping or after. Always freeze bread dough in a heavy-duty airtight bag for up to one month.

TO FREEZE BREAD DOUGH AFTER SHAPING

The best way to freeze any dough is right after it is shaped. As the dough thaws, it will also rise. This is also the best method to use when using Instant Active Dry Yeast.

To prepare the shaped dough for freezing:

If Using Instant Active Dry Yeast: Mix and knead dough, let rest for 10 minutes.

If Not using Instant Active Dry Yeast: Mix and knead dough. Let rise once then punch down dough and shape for baking. Do not let the dough rise for the second time.

Immediately freeze shaped dough.

WAYS TO FREEZE SHAPED DOUGH:

Place bread dough in a pan inside of a well-sealed plastic bag. Freeze overnight and then remove from pan to be wrapped in plastic and placed inside of a well-sealed bag, only to go back to the freezer.

If freezing bread rolls or individual shapes, first freeze on a cookie sheet so they won't stick together when placed with others in a plastic bag. Freeze for about an hour or until hard. Then put frozen rolls directly in an airtight bag to go back into the freezer.

Thawing times: (approximate) The ideal thawing and rising place is 75 to 85 degrees F. It can take awhile depending on the dough's thickness and the surrounding temperature.

REFRIGERATOR - loaf: 3 to 16 hours; rolls: 2 to 6 hours

ROOM TEMPERATURE - loaf: 2 to 8 hours; rolls: 1 to 3 hours

MICROWAVE OVEN - Microwave on LOW (10%) for 5 to 8 minutes. Rotate dough 1/4 turn. Let rest 10 minutes. Repeat 2 to 6 times or until dough is defrosted. Do NOT cook dough.

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