This is amazing information!!! After reading the comments... Am I right that scones can go straight from the freezer to the oven (with extra baking time), and if I were to do a panatonne I would let fully rise shaped and ready for baking and then freeze, whereas non-sweet yeast breads (like sandwich bread) would be baked until set before freezing? Hoping I have that right. Corie, yes, scones can go right from the freezer to the oven. As for yeast breads, current thinking is to freeze shaped, but unrisen. When ready to bake, thaw in the fridge overnight, then leave yourself plenty of time for both coming to room temperature, and then rising before baking. Enjoy - PJH

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