It's best to freeze a second loaf AFTER baking. Don't overbake, let it cool to room temp, use a freezer-weight zipperlock bag. Thaw in the fridge overnight (or on counter for an hour) and glaze after thawing. You can wrap the thawed loaf in foil to reheat gently in a low oven to serve warm. I have done this many times with jam fillings, poppyseed/almond paste fillings, and prune/fruit butter fillings. I have never frozen chesse fillings. The best way to freeze unbaked sweet dough is in balls of one loaf's worth. When I plan to do this, I double the yeast up front, and then freeze that whole batch of dough. It kind of gives you insurance if the yeast croaks in the freezer. Thanks for sharing the freezing tips. Somehow, I manage to eat all my bread first! :) ~ MaryJane

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