Hi Mary, we've had best results freezing yeasted dough after it is baked all the way through and then allowed to cool completely. Bag up your loaves in freezer-safe bags and store for 1-6 months. (The sooner you eat your bread, the better the flavor will be.) When it's time to eat your perfect loaf, let the loaf thaw at room temperature in its wrapping so it can reabsorb the moisture that is released in the bag. If you would like to serve the loaf warm (like for a dinner party), put the unwrapped loaf into a 400F degree oven for 20 minutes--only use this hot-thawing method if you are going to eat the whole loaf as it can make the bread go stale faster. One other option is slicing the bread before freezing and then just popping individual slices right into the toaster. Freezing yeasted dough before it is baked runs the risk of killing some of the yeast cells and having a final loaf that doesn't rise quite as high or have as pleasant of a texture. If you are determined to give this method a try, increase the yeast by 25% before freezing the unbaked dough. Good luck and happy baking! Kye@KAF

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