freezing dough?
Every 3rd sunday after service at our church we have a luncheon.Everybody brings food and we eat in the fellowship hall.Today my contribution was cinnamon buns and 3 different breads.Well,the ladies doing the preparating before we even had church ate most of the cinnamon buns and about half the bread so there wasn't much left after church when we had our luncheon.I'd made a triple batch of the buns (36 big ones) and 4 loaves of bread.Long story short,they liked the stuff I'd brought.Now they want me to supply a bunch of bread and buns for their church bazaar.My question.Can I make a bunch of the various doughs I would need ahead of time and freeze the dough till I'm ready to make the stuff?If I can do that,should it be frozen after it's completed or at an earlier stage?Thanks in advance.
Should be OK. Alternately, you can refrigerate immediately after mixing and it should hold for a couple days (the cold really slows down the yeast)
The best way is to part bake it, about 2/3 of the way to done. Let it cool and then freeze it. By that time, the little yeastbeasties have done their work and been killed off by the heat, the bread has risen and it can be frozen. When you want to finish it, thaw it and put it in a preheated oven until it looks right. That will be about half the normal baking time or less.
Why not just bake the bread and freeze it immediately after it's cooled? It will be just as good when thawed, and you won't be wasting all that energy (and $$$$) by having to fire up the oven a second time to finish the job.
hey,
I often make cinnamon buns and yeast doughs and freeze them right after I've formed them, and before the pre-bake rise. I like to put them in the freezer uncovered for about an hour or two and then wrap them well and freeze until I need them (that way they won't stick to the plastic wrap). When I'm ready to use them, I take them out, let them defrost and rise, and stick them in the oven. Et voila! fresh cinnamon buns.
Best of luck, Leah
OK,thanks everybody.