Hello from eastern Canada. I switched from making bread maker bread about months ago and it’s so much better and lasts longer I find, and you and I also have the exact same recipe for bread. So here is my question, and please remember I’m a retired army guy and I’m. It familiar with baking terms so here goes. Once I pull the dough out of the freezer, do I let it thaw than shape it into my bread pan and proceed like normal? Or can it go into the oven right away? Thank you again. And I have subscribed
I would let it thaw for several hours, if I wanted the bread for dinner I would get it out and in the pan first thing in the morning and let it sit until that evening. After you have put it in the freezer you want it to get back to a similar state that it was in when you put it in the freezer so you want to make sure its totally thawed!
I heard somewhere I need to is slow rise yeast? Is that correct? Or am I good to make the recipe as it’s listed with instant yeast, and freeze it after it rises.
For this recipe you can do exactly as I did in the video. Some people like to let the yeast bloom first and some people do it this way. It may take some experimentation for you to figure out what works best for you.
Hi, thank you for the recipe! I’ll have a new bread dough recipe to try now and I’m really becoming a bit obsessed with finding new recipes and ways to use them. Question I have (similar to another in the comments), I did a bread dough and let rise. Knocked it down then rolled it into the shape of the pan I generally use-put it in that shape into a good freezer bag. Now, I’m wondering approximately how long it takes to thaw and do I refrigerate it while it’s thawing? After thawing, can I then decide to make rolls rather than a loaf? Sorry, two questions I suppose. Thank you for the video :)
If you refrigerate the whole thing you could do rolls or a loaf after it thaws out. And you can thaw it by putting it in the fridge or on the counter it just depends on how much time you have. If you have more than 24 hours the fridge will work just fine, if you have less then I would just set it on the counter first thing in the morning and cook it later that evening. Im not sure about the actual time it takes but more than 24 hours is my general rule for thawing in the fridge.
I have been curious about freezing dough. Do you let it rise, form the loaf then freeze and when it defrosts and you have the second rise before baking so it can thaw and rise in the baking pan?
Sorry, one more question...when defrosting do I take the dough from the freezer and take it out of the bag-refrigerate then reshape once it seems to be defrosted and workable? Thank you again for the video :)
You can either defrost it in the fridge if you are wanting to do a slow defrost ( if you have more than 24 hours to defrost) or you can take it out of the freezer and let it defrost on the counter (if you have less time, but it will still take the better part of a day to defrost that way). Either way, once the dough is thawed out and can be manipulated like it would have been if you had just made the dough then it's good to go! Also, you can leave it in the bag for either, but taking it out before it's fully thawed would probably be easier because then the dough won't be sticking to the bag.
Thank you for your prompt reply, I appreciate your time in answering. I’m excited to both try your recipe and glad to know how to safely defrost any extra dough I make. Much love from Canada 🇨🇦 Diana
I am not personally, in many cooking facebook groups. Loaves and Dishes has a facebook group if you would like to join it. When I am looking a groups to join I will search and join several and then over a week or so remove myself from ones that I don't find helpful!
How abt making balls and freezing them in a plate and just storing them In a freezer bag ? I wd thaw the balls 3 hrs before meal time .. reshape and bake as usual ..
This will be great for Thanksgiving. Makes you rolls ahead of time and take out of the freezer before going to bed the night before thanksgiving.
Great idea!
Hello from eastern Canada. I switched from making bread maker bread about months ago and it’s so much better and lasts longer I find, and you and I also have the exact same recipe for bread. So here is my question, and please remember I’m a retired army guy and I’m. It familiar with baking terms so here goes. Once I pull the dough out of the freezer, do I let it thaw than shape it into my bread pan and proceed like normal? Or can it go into the oven right away? Thank you again. And I have subscribed
I would let it thaw for several hours, if I wanted the bread for dinner I would get it out and in the pan first thing in the morning and let it sit until that evening. After you have put it in the freezer you want it to get back to a similar state that it was in when you put it in the freezer so you want to make sure its totally thawed!
Temperatures and time to bake please . Beginner here..thank you this helps.
This is good can you please show us how to freeze scones dough
The process would be very similar but we can do that!
I heard somewhere I need to is slow rise yeast? Is that correct? Or am I good to make the recipe as it’s listed with instant yeast, and freeze it after it rises.
For this recipe you can do exactly as I did in the video. Some people like to let the yeast bloom first and some people do it this way. It may take some experimentation for you to figure out what works best for you.
Hi, thank you for the recipe! I’ll have a new bread dough recipe to try now and I’m really becoming a bit obsessed with finding new recipes and ways to use them.
Question I have (similar to another in the comments), I did a bread dough and let rise. Knocked it down then rolled it into the shape of the pan I generally use-put it in that shape into a good freezer bag. Now, I’m wondering approximately how long it takes to thaw and do I refrigerate it while it’s thawing?
After thawing, can I then decide to make rolls rather than a loaf? Sorry, two questions I suppose. Thank you for the video :)
If you refrigerate the whole thing you could do rolls or a loaf after it thaws out. And you can thaw it by putting it in the fridge or on the counter it just depends on how much time you have. If you have more than 24 hours the fridge will work just fine, if you have less then I would just set it on the counter first thing in the morning and cook it later that evening. Im not sure about the actual time it takes but more than 24 hours is my general rule for thawing in the fridge.
I have been curious about freezing dough. Do you let it rise, form the loaf then freeze and when it defrosts and you have the second rise before baking so it can thaw and rise in the baking pan?
Oh, I re watched and see you did allow the first rise. Thanks.
Your Welcome!
Sorry, one more question...when defrosting do I take the dough from the freezer and take it out of the bag-refrigerate then reshape once it seems to be defrosted and workable? Thank you again for the video :)
You can either defrost it in the fridge if you are wanting to do a slow defrost ( if you have more than 24 hours to defrost) or you can take it out of the freezer and let it defrost on the counter (if you have less time, but it will still take the better part of a day to defrost that way). Either way, once the dough is thawed out and can be manipulated like it would have been if you had just made the dough then it's good to go! Also, you can leave it in the bag for either, but taking it out before it's fully thawed would probably be easier because then the dough won't be sticking to the bag.
Thank you for your prompt reply, I appreciate your time in answering. I’m excited to both try your recipe and glad to know how to safely defrost any extra dough I make. Much love from Canada 🇨🇦
Diana
I’m new to bread making and loving it. Was wondering about freezing dough. What Facebook group(s) would you recommend?
I am not personally, in many cooking facebook groups. Loaves and Dishes has a facebook group if you would like to join it. When I am looking a groups to join I will search and join several and then over a week or so remove myself from ones that I don't find helpful!
You can also spray the inside of the freezer bag with some oil of your choice and it will keep the dough from sticking to the inside of the bag.
That's a great idea!
@@loavesanddishes I happened to see it on another video so I can’t take credit.
Another blogger said freezing kills the yeast. Would be great if you could show how you bake dough taken out of freezer, to see if it really works
Thank you! I will have to do that, I have never had any issue with freezing dough before.
I freeze dough and it doesn’t seem to do anything to the yeast whatsoever
After kneading I wrap it before putting it in aplastic bag.
Thats a good idea!
Can i freeze dough (without yeast ) like samosa dough ??
I have never made dough without yeast before but I don't see any reason why you wouldn't be able to!
How abt making balls and freezing them in a plate and just storing them In a freezer bag ?
I wd thaw the balls 3 hrs before meal time .. reshape and bake as usual ..
Great idea! You can absolutely do it that way if you prefer!
U have my letters
S.A.B.
Sharon Arleen B my last name starts with B
Nice!! :)