Jeannie, you can freeze the dough if you like. I'd suggest kneading it, then refrigerate it for an hour or so, then gently deflate (if it's started to rise), shape it into a ball, wrap in plastic (not tightly, but securely), then put it in a plastic bag. Freeze for no longer than 3 weeks or so. When you want to bake it, unwrap, put in a greased bowl, and thaw in the fridge overnight. Let it rise at room temperature (it'll take awhile, since it's cold), then shape, rise, and bake as directed. If it were me, I'd bake the bread (rather than freeze the dough), then cut the bread into slices and freeze the slices, wrapping up packets of 4-5 slices and putting them in a plastic bag. Take out one packet at a time, leaving the remaining slices in the coldest part of the freezer; use them all within a month or so. I prefer doing it this way since there's less hassle with the long waits involved in baking bread from dough that's been frozen; and anyway, the baked/frozen slices, once thawed (and especially toasted), are indistinguishable from fresh. Good luck - PJH

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