HOW TO FREEZE YEAST
- 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.
- 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.
- Shape the dough into loaves.
After the first rise, punch down dough and knead. Shape the bread dough.
- Place onto/into greased bread
pans and cover with greased plastic wrap to prevent sticking.
- Place pans in freezer and let
dough freeze in pans for about 10 hours.
- After 10 hours, remove the
bread dough from the pans, wrap in plastic wrap and bag.
- Date the bag of dough. Dough
can be frozen for up to 4 weeks.
- Return to freezer
- 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.
- After the dough has thawed,
place it in/on a greased bread pan, cover, and let rise.
- Bake bread at the temperature
and for the length of time as described in the recipe.
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