PJ, Do you have a rule of thumb concerning freezing dough? Can you freeze the dough before the final rise if the recipe contains eggs or yogurt or cottage cheese? How do you proceed when you are ready to bake the frozen dough? I just bought a new freezer, and I wouldn't mind storing a few loaves of dough for a rainy day. Yes, Mike, you can freeze dough with dairy; as you say, freeze once it's risen once. Wrap VERY WELL to avoid freezer burn and drying out. When you're ready to bake, stow it in the fridge overnight, to defrost slowly; then transfer to the counter, and when it's workable, shape it. Let rise (it'll take longer), then bake. You can also parbake - bake the bread up to the point where it's set, but not brown. Then cool, wrap, and freeze. Finish baking when you're ready to serve - either right from the freezer (better for thinner loaves like baguettes) or when thawed (fatter loaves). Also, a freezer with an automatic defroster won't work as well as a plain deep freeze; the constant warming and cooling doesn't do any favors, for dough or bread. I wouldn't freeze dough or bread longer than about 2 months. Hope this helps - PJH

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