Traveling with dough
OK - Crazy question, but I know that I will get some great feedback so here goes. I will be traveling by plane to Miami Beach, Florida from Baltimore, Maryland on Christmas day (Hooray!). I would love to bake my challah for my family and friends down there on Friday, but I dont want to mess up my host's kitchen and/or bring all my little helpful tools. I was thinking that I could bake the bread at home on Tuesday and carry it on the plane (though that would be bulky) OR - is there a way to make the dough, freeze it and then take it with me?
I figure that I will be in transit for about 6 hours all told - what if I make my dough and then put it in a garbage bag and freeze it over night and then put the bag in my checked luggage? Then when I get there leave it out all night to come to room temp and rise and shape and bake?
Anyone have any experience traveling with raw dough? Would love some advice.
Sharon