We have had the best success freezing yeasted dough when the bread is baked all the way through then allowed to cool completely before wrapping plastic wrap and storing in the freezer. Allow it to come to room temperature or it can thaw in the fridge overnight. To reheat, put it in a 300 degree oven for about 5-10 minutes or until it reaches the desired degree of warmth. When the dough is put into the freezer without being baked first, there is a chance that the yeast cells could burst as the water expands. This might yield a final product that does not rise quite as much once it goes into the oven. I hope this helps! Happy baking! Kye@KAF

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