1. 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.
  2. Let the bread go through its first rise. Most yeast breads go through 2 rises. Let the dough do its first rise in a greased bowl as per recipe instructions.
  3. Shape the dough into loaves. After the first rise, punch down dough and knead. Shape the bread dough.
  4. Place onto/into greased bread pans and cover with greased plastic wrap to prevent sticking.
  5. Place pans in freezer and let dough freeze in pans for about 10 hours.
  6. After 10 hours, remove the bread dough from the pans, wrap in plastic wrap and bag.
  7. Date the bag of dough. Dough can be frozen for up to 4 weeks.
  8. Return to freezer immediately.
  9. To use frozen dough, remove desired quantity from the freezer the night before you want to bake it. Keep wrapped in plastic and let it thaw overnight in the refrigerator.
  10. After the dough has thawed, place it in/on a greased bread pan, cover, and let rise.
  11. Bake bread at the temperature and for the length of time as described in the recipe.


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