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FREEZING OF BAKED YEAST
PRODUCTS:
When freezing a baked yeast product, it is important to have it completely cooled befo r e
w ra p p i n g to prevent moisture from making the product soggy. Do not frost before freezing.
Freeze cooled unwrapped product one hour to harden. Remove from freezer; wrap in plastic
wrap or aluminum foil.Place in plastic bag and seal.Freeze for up to six to eight weeks.To thaw,
partially open wrappings to allow moisture to escape.
FREEZING UNBAKED YEAST
PRODUCTS:
Freezing dough for later shaping and baking is done after the dough is finished kneading and
before the first rise. Divide dough into desired amounts and flatten into disks, one-inch thick.
Place on cookie sheet and put in freezer one hour to harden. Remove from freezer; wrap with
plastic wrap or aluminum foil.Place in plastic bag and seal.Dough can be kept in freezer for up
to four weeks.To thaw, place covered dough in refrigerator overnight or for several hours. Place
uncovered dough on counter for fifteen to twenty minutes to bring dough to room temperature.
Punch down dough.Dough is now ready for shaping and second rising.
Dough can also be frozen after being formed into desired shape and before rising. Place
shaped dough on cookie sheet; put in freezer one hour to harden.Remove from freezer; wrap
with plastic wrap or aluminum foil.Place in plastic bag and seal. Dough can be kept in freezer
for up to four weeks. Thaw the covered frozen dough slowly in your refrigerator overnight or for
several hours. Bring dough to room temperature partially unwrapped to allow moisture to
escape. Let dough rise to double in size before baking.Bake according to recipe instructions.
Dough may be frozen for up to six months. If an unbaked product needs to be frozen longer,
add one half again as much yeast as called for in recipe.
SUBSTITUTES
In our test kitchen, we experimented with several ingredient substitutions. We have found the
following substitutions to be acceptable, but caution that your results may vary significantly from
ours.
Milk
Coffee Creamer may be substituted for dry milk in equal proportions.
Liquid milk may be substituted for water in up to equal proportions. The dry milk may be
eliminated altogether.The loaf will be slightly smaller. The crust will be much softer.
Lemon Juice
Vinegar may be substituted for lemon juice in equal proportions.