There are many reasons why people freeze bread dough. The first reason is that it saves time. If you limit your dough making to once a month, you can prepare enough bread dough for the month, shape it into loaves and freeze it for whenever you want freshly baked bread.
Another popular reason for freezing bread dough is that the dough loaves take up less space in the freezer than a baked loaf. Other people freeze bread dough to give the frozen dough loaves away as gifts to family members who love freshly baked bread but are unable to prepare the dough themselves.
What You Need
- Bread dough
- Plastic wrap
- Bread pans
- Double the yeast. Use only active dry yeast -- not fast-acting yeast. Mix bread according to the recipe’s instructions but double the yeast amount. This is to compensate for the yeast that will die off in the freezing process.
- Let the bread go through its first rise. Most yeast bread goes through two rises. Let the dough do its first rise in a greased bowl as per recipe instructions.
- Shape the dough into loaves. After the first rise, punch down dough and knead. Shape the bread dough into loaves.
- Place loaves into greased bread pans and cover with greased plastic wrap to prevent sticking. This is done to make sure the dough loaves hold their shape when freezing.
- Place bread pans in the freezer and let dough freeze in pans for about 10 hours.
- After 10 hours, remove the bread dough from the pans, wrap in plastic wrap and bag.
- Date the bag of dough loaves. The dough can be frozen for up to 4 weeks.
- Return bagged and dated loaves to the freezer immediately.
- To use frozen dough loaves, remove a loaf from the freezer the night before you want to bake it. Keep the loaf wrapped in plastic and let it thaw overnight in the refrigerator.
- After the dough has thawed, place it in a greased bread pan, cover, and let rise.
- Bake bread at the temperature and for the length of time as described in the recipe.