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freezing bread dough

post #1 of 8
Thread Starter 
The title about says it all. I'm wondering if after I knead/rise the dough in the bread machine, but before I would put it in the loaf pans and let it rise once more, can I freeze the dough and then bring it out later to thaw, rise, and bake? I'd love to mix a 2 lb loaf, but then freeze it in, say, 1/2 lb "loaves" and bake fresh bread for lunch or dinner just when we need/want it?
post #2 of 8
It ought to work just fine...but you could also bake the small loaves all at once, and then freeze the extras. That way you'd only have to heat up the oven once. But I understand the appeal of baking it fresh and having that yummy smell waft through the house, too!

Either way, freezing is a great idea.

HTH!
~Nick
post #3 of 8
Thread Starter 
Thanks Nick! I think I'm going to try this on Sunday for next week.
post #4 of 8
Oooh, I would love to do this w/ rolls and breadsticks!
post #5 of 8
Let us know how it works out, y'all!

~Nick
post #6 of 8
I bake bread this way all the time! Just knead, rise and shape as you usually do then freeze. When solid, wrap well (I double wrap with film then into a heavy duty baggie). The night befor you want to bake it, take it out and unwrap it. If it isn't in a pan, put it on a sheet or in a pan and then spray with a little oil. (This keeps it from drying out.) cover loosely and the next morning heat the oven and do any egg wash or toppings and bake as normal. It works wonderfully!
post #7 of 8
This may be a silly question, mimid, but do you leave it out on the counter to thaw, or do you thaw it in the fridge?
post #8 of 8
I leave it on the counter but I suppose you could do it in the fridge. It would probably take longer to rise, though.
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