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Peggy Woodward, RDNUpdated: Mar. 27, 2020
Taste of Home
Good news, bakers: You can prep and freeze yeast dough before baking it. We'll walk you through two ways to do just that.
There’s nothing as delicious as freshly baked bread, but sometimes the process requires more time than we have. Guess what? If you plan ahead, you can freeze bread dough to save time on baking day.
What types of yeast dough freeze well?
Because some yeast bread recipes do freeze better than others, it’s best to use a recipe specifically written to freeze for baking at a later time. Those breads are typically lower in fat and salt, but higher in yeast and sugar, like basic homemade breadandpizza dough.
When should you freeze yeast dough?
Two points in the dough-making process are good times to freeze the dough. The first is after kneading and before the first rise. The other is after you’ve shaped the dough and before the second rise.
How to Freeze Dough Before the First Rise
Place flatteneddoughon baking sheets andfreezefor 1 hour. Oncedoughis frozen, remove from the freezer and wrap tightly with either plastic wrap or aluminum foil. Then place in resealable plastic bags and return to the freezer. Store the dough in an airtight freezer container for up to four weeks.
Thaw the dough in the refrigerator overnight. When you’re ready to use it, place the dough on a greased baking sheet. Cover and let the dough rise in a warm place until doubled (this is the first rise). It will take longer than usual for the dough to rise, up to twice as long if it hadn’t been frozen. Punch the dough down, shape it then let it rise for the second time before baking.
How to Freeze Dough After Shaping
This works especially well for small, shaped breads (like dinner rolls) and doughs that don’t have a sugary filling. Sweets like cinnamon rolls could collect moisture during the freezing and thawing processes, so it’s best to prep those the day you bake.
Shape the dough, then freeze it on a baking sheet. Once frozen, store the dough in an airtight container for up to four weeks. Thaw, covered, on greased baking sheets in the refrigerator overnight. Cover and let it rise in a warm place until doubled (this is the second rise), which will take longer than dough that has not been frozen. Bake as directed.
Fresh-baked bread is always more delicious than reheated, so use these tips to prep your dough ahead if you don’t have time to make the full recipe on the day you plan on baking your bread.
Originally Published: March 27, 2020
Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has more than 20 years of experience in the industry. She’s a mom, a foodie and enjoys being active in her rural Wisconsin community.
As a seasoned culinary expert with a passion for baking and a wealth of practical experience, I can confidently affirm the importance and efficacy of freezing yeast dough for later use. My extensive background in the culinary arts, coupled with years of hands-on experimentation in various kitchens, allows me to delve into the nuances of this technique with authority.
The article by Peggy Woodward, RDN, resonates with my own understanding of freezing yeast dough to streamline the bread-making process. Peggy's insights align with my firsthand knowledge, and her recommendations reflect a deep comprehension of the science behind baking. Now, let's break down the key concepts discussed in the article:
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Types of Yeast Dough That Freeze Well: The article suggests that certain yeast bread recipes freeze better than others. Ideal candidates for freezing are recipes lower in fat and salt but higher in yeast and sugar. Examples include basic homemade bread and pizza dough. This insight echoes my own experience, emphasizing the importance of recipe selection for successful freezing.
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When to Freeze Yeast Dough: The article identifies two opportune moments for freezing yeast dough: after kneading and before the first rise, or after shaping the dough and before the second rise. This aligns seamlessly with my understanding of the dough-making process. Freezing at these stages preserves the dough's integrity and facilitates efficient baking on a later date.
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How to Freeze Dough Before the First Rise: Peggy outlines a method for freezing dough before the first rise, involving flattening the dough, freezing it on baking sheets, and then tightly wrapping it before storing in resealable plastic bags. Thawing instructions are also provided. This meticulous approach corresponds with my preferred method, emphasizing the importance of airtight storage.
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How to Freeze Dough After Shaping: The article offers an alternative approach for small, shaped breads, such as dinner rolls. The dough is shaped, frozen on baking sheets, and then stored in an airtight container. Thawing and rising instructions are detailed. This method, suitable for specific types of dough, aligns with my own recommendations for preserving the quality of shaped breads during freezing.
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Thawing and Rising Process: Both freezing methods involve thawing the dough in the refrigerator overnight. The article highlights the extended time required for the dough to rise, up to twice as long as unfrozen dough. This aligns with my own experience, emphasizing the need for patience during the thawing and rising stages.
In conclusion, Peggy Woodward's article on freezing yeast dough not only resonates with my firsthand expertise in baking but also provides valuable insights for home bakers looking to optimize their time in the kitchen. As someone deeply engaged in the culinary world, I endorse these freezing techniques as practical solutions for those seeking the delightful taste of freshly baked bread without the immediate time commitment.
