Hi Suzanne! Freezing bread dough creates some problems as the yeast tends to die in the freezer, giving you a dense loaf when you get to baking it. While you could freeze some dough for up to a week, beyond that, things get pretty risky. If you'd like to experiment using the week-long freeze method, increase the yeast by 25% and freeze the loaves after you've shaped them but before they've risen. Happy baking! Annabelle@KAF

• Reply