I like to make several large batches of dough at once, but I'm having a hard time with freezing. I've tried freezing before the first rise and after and niether way will it rise again after it's thawed. What am I doing wrong? I'm using a basic ww recipe.

Sorry... I can't be of help. I always bake and then freeze. I'm sure someone else will answers for you.

Found a couple links for you

http://www.breadmachinedigest.com/library/freezing_dough.html

http://experts.about.com/q/746/1227624.htm

http://freeweeklyrecipes.com/BreadsFreezing.html

Hope that helps. For me, I thaw the dough in the fridge first, then set it out in a warm area to rise again.

Thaks for the links Amy! I guess I'll just have to experiment more

I think the recipe has to have enough sugar in it to "feed" the yeast for long enough in the freezer as well as for the final rise before the oven.

Wow thmom, your baby looks just like mine, minus the chin dimple. :smirk:

I just asked this question on another forum, lol! Here is the link to that thread: http://homesteadingtoday.com/vb/showthread.php?t=91400

I'm going to try what they said today, I hope it works out! :D

cool thread on the other forum, thanks for the link.

I've been making 4 loaves at a time and freezing three. After kneading the dough I let it rise for about 30 minutes and then separate into 4 loaves. i shape three into pan shaped oblongs, wrap them with room to grow a bit in saran wrap and freeze. I usually take out one loaf before I go to bed and loosen the ends of the wrap to let it rise a bit in the fridge, but I think i'll start plopping the frozen loaf into a pan in the fridge and let it rise in the right shape with a cover over it. should work out better than trying to carefully flop it into the pan without letting it "fall"

hmmm... so I wonder if my problem is that I'm using honey as a sweetner? I use a WW recipe that only uses like a 1/4c honey... I joined the other forum, awaiting approval :D

hmmm... so I wonder if my problem is that I'm using honey as a sweetner? I use a WW recipe that only uses like a 1/4c honey... I joined the other forum, awaiting approval

I use all ww and only honey as my sweetener also. Hmm... are you letting it rise long enough? The people in the other thread said it took a long time.

I hope you like that other forum. They have alot of neat advice and help. Plus, there are alot of experienced people there :D

well the few times that it actually seemed to rise it tasted yeasty... like beer yeasty kwim... but most of the time it just thaws, bubbles a little at the top and then goes flat. I'v left it sit on my counter for 24hrs :dunno