Can you freeze dough with yeast

If the dough is kept in the freezer for too long, it will not come back to life. I do this every week but with breakfast buns. I mix up my dough, do the kneading and first rise, then shape and freeze immediately. Then, every evening, I take the frozen shaped bun dough out of the freezer, put it in the baking pan, and let it rise overnight.

The next morning am , I bake it. I've been doing this for several years. It works great, but only for relatively fresh dough. Dough that's been in the freezer more than, say, two or three weeks takes longer to rise after the thaw. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group.

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Article Summary X Freezing bread dough is a great way to enjoy freshly baked bread while saving you preparation time in the future. Italiano: Congelare l'Impasto per il Pane. Deutsch: Brotteig einfrieren. Bahasa Indonesia: Membekukan Adonan Roti. Nederlands: Brooddeeg invriezen. Thanks to all authors for creating a page that has been read , times. I give the crew members a loaf of homemade bread for a "thank you" gift.

Each year there seems to be more people who join my crew. I just do not have the time to bake enough bread for everyone that week. Freezing some ahead will be a big help. Rated this article:. More reader stories Hide reader stories.

Did this article help you? Cookies make wikiHow better. Tip 1: Sourdough starter is much more sensitive than commercial yeast, so naturally leavened recipes are best baked without having been frozen. Tip 2: If a recipe yields two loaves but you only need one, consider halving the recipe instead of freezing the extra unbaked loaf. Simply divide all the ingredients in half, including the yeast and salt. See additional tips in our post on reducing a recipe.

Instead of freezing your dough, why not make a double batch, then freeze the baked loaves? That way, you only spend one day baking, but you can easily make bread for the whole month! At the end of the day, you may still want or need to freeze yeast dough. Perhaps the idea of not pulling freshly baked dinner rolls out of the oven on Thanksgiving will churn up more judgment from your relatives than we can fathom — you never know!

If you want to give it a try, our Blog Team is here to help: We have posts on how to freeze the shaped dough for no-knead bread , cinnamon buns , and rolls — and still end up with delicious, fresh-baked treats.

Cover photo by Erica Allen. She's the Associate Social Editor and spends her time off playing board and video games and dreaming of her next Disney adventure. I find par baking works best for yeast recipes bread, cinnamon rolls, etc, but not cakes and pies. Then you cool and freeze so you can finish the final bake on another day. I find this technique creates a fresher taste and a more moist end result. Any reason? Hi Rachel, We're glad to hear par baking works well for you, and we do use it in some of our recipes like freezing yeast rolls ahead of time for holiday baking.

It didn't really come up as a topic during this discussion, but perhaps we'll see about a par baking blog down the road some day. Thanks for the suggestion! Once a month, I bake loaves of various breads, plus burger buns, yeast rolls, etc. 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.

After the first rise, punch down dough. Shape the bread dough into loaves.