Freeze Your Own Dough
For fresh-baked aroma anytime, freeze bread dough after mixing, kneading, or shaping. When mixing up the dough, you may optionally add a little more yeast to compensate for the freezing process. Oil the dough before placing it in a freezer bag (or baking pans if shaped). Allow room for expansion while the dough freezes solid; after the dough is firm, remove the excess air. When ready to use the dough, thaw at room temperature and continue where you left off. To freeze dinner rolls, shape and place on a baking sheet. Cover the sheet and freeze until solid. Then drop the balls of dough into a plastic bag to use as needed.
If your freezer has a fast freeze compartment, use it. There is less chance of killing the yeast rather than having it go dormant. I also use wet yeast in the little foil packets rather than dry.
If I am making dough on an ordinary day, I make an extra batch to freeze. That way there is some around for an impromptu trip.
The dough stays fairly inert in a Coleman Xtreme, surrounded by ice. To get it thawed and rising again, I place it in an oiled pan or on a sheet and cover it with a linen kitchen towel.
Thanks,
Tom
