Good thinking, Sue. This method doesn't work quite as well with full loaves of bread as it does with rolls. Because rolls are small, they don't need a lot of structure or support to rise high. Loaves, on the other hand, may be comprised if they skip the first rise (the bulk fermentation) and are then frozen. They'll lack flavor and texture. If you have no other option, you're welcome to give it a try, but you may find that the final loaf of bread is a bit flat. If you'd like to have bread on hand, consider freezing the baked loaf instead for best results. Kindly, Kye@KAF

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