SC - Freezing Bread Dough

[Suzanne Powell]

Greetings!

I'll be attending Gulf Wars again this year and, as in past years, I'll be 
baking bread onsite to go with each of our meals.  In the past, I've done 
all the preparation onsite.  Kneading the bread takes up a good part of my 
class time / shopping time and has caused some concern over whether our 
tables were sturdy enough to handle such pressure.  To try and circumvent 
these problems, I was considering prepping the dough (mixing, kneading, 
first rise) and then freezing it and taking the frozen bread dough to the 
event.

I know they sell frozen bread dough at the store, but I can't seem to find 
any guidelines in my cookbooks about how to do this -- what stage in the 
prepping process I can safely freeze the dough, whether I might need to add 
any extra yeast (in case some is killed during the freezing process), how 
long it will take to thaw...

Any suggestions will be greatly appreciated.  I'll even offer some fresh 
baked bread if you want to come by at dinner time.

Lady Suzanne de la Ferte'
Stargate, Ansteorra
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