SC - Freezing Bread Dough
Suzanne Powell
scpowell at hotmail.com
Mon Feb 28 22:28:20 PST 2000
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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