If you bake them until they are light golden but not fully baked- it's about 80% baked- you can bring them out and cool and freeze them. It's called parbaking, and it's fairly common. Thaw and finish the bake at 470 for about 10 minutes, or until the crust is crisp and dark gold. Alternately, you can fully bake the bread and cool, then portion and freeze. Thaw, then run it quickly under water to rehydrate it and bake until it is hot- about 5-7 minutes. Either way will work beautifully! Happy baking! Laurie@KAF

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