I want to put my bread dough in the frig and bake it in a day or two. The instructions I have seem to say to mix dough and store without rising. Then take it out and let rise and bake. My recipe says let it rise and then punch down and shape and rise again. So do I need to let it rise only once if it is stored in the frig? Or do I let it rise, shape into loaf then put in the frig and do the final rising just before baking? Thanks for your help. Susan

-- Susan (mdefran@cei.net), January 23, 2001

Answers

Well, when I freeze dough I let it rise, punch it down, and shape it more or less into tubes about the right size, then I double wrap with plastic and foil. I'd guess it might be about the same for fridge. Just wrap it well, so that the dough doesn't dry. If you freeze it, be careful to put it into a very cold spot, like where you'd put ice cream, so that it stays solidly frozen.

If you mix several loaves at a time, it sure is convenient to simply take a loaf out of the freezer the night before you need to bake it, and saves on dirty mixing bowls.

-- Marty (Mrs.Puck@Excite.com), January 23, 2001.

I haven't tried this with loaf bread, but I have a roll recipe which I use that allows me to let the dough rise, roll it out (this is for crescent rolls), make the rolls and then freeze them. When I take them out, I put them on a cookie sheet. Leave them for a few hours to thaw and rise again, then bake.

-- mary,texas (marylgarcia@aol.com), January 23, 2001.

Mary -- could I get that recipe??? I'd love to make the crescent rolls.

-- Tracy (trimmer@westzone.com), January 23, 2001.

Susan, I have often made up some bread dough early to bake later or the next day. The dough will rise in the refr. but very slowly, so I don't have to be there to punch it down to keep it from 'over- proofing.' Later, I take it out, punch down as needed, shape and let rise on the counter. This rise takes a little longer than usual as the dough is chilled. Don't worry if the dough rises three or more times - the bread will be all the tenderer. Check out The Tassajara Bread Book, by Edward Espe Brown. It's my favorite bread resource book. Happy baking!

-- Nina in E TX (nchick4997@aol.com), January 23, 2001.

I let the dough rise once and then toss it in the refrigerator for later or the freezer for much later..I also coat the inside of the bread bag with oil since the dough tends to stick to the wrapping when it warms up (or defrosts)..God bless.

-- Lesley (martchas@bellsouth.net), January 23, 2001.

Here's my roll recipe. I like it because you dont have to kneed, and they have a nice taste. First, start 1 T of yeast in 1/4 cup of warm water. Heat to scald 3/4 cup of milk with 1/2 cup(1 stick) butter or margarine. In a separate bowl,Mix 1/2 cup sugar with 3 eggs, then pour the scalded milk and butter into, stirring as you go so that you don't get scrambled eggs. Now you might need to let it sit for a minute or two before you dump in the yeast/water. You want it still warm, but not hot enough to kill the yeast. Now add a pinch of salt and 4 1/2 cups of flour. Mix it up good and you're ready to let it rise.( I sit the bowl in the oven with the light on--gives just enough warmth for the yeast) After it rises good, divide into two balls and roll each out, spread with butter and cut pizza fashion. (Each ball makes 16 rolls.) Roll from wide end to pointed end, loosely, put on cookie sheet and let rise again before baking, or freeze to bake another day. If freezing, let them freeze on the cookie sheet and then bag. I bake at 350. I dont know the exact time--til they start to gold, about 15 or 20 minutes. hope you enjoy them, mary

-- mary, texas (marylgarcia@aol.com), January 24, 2001.