Hi Carol, we think freezing after baking is a great option because then you can be sure your loaf will rise as it's supposed to. To do this, simply bake as the recipe describes, cool completely, and then wrap tightly in plastic. Store in the freezer for 1-2 months. To serve, let it thaw in the fridge overnight in the wrapping, and then without the wrapping at room temperature. Cover with foil and reheat for a few minutes in a 350 degree F oven if you'd like to serve it warm. To freeze before baking, we'll share the same instructions offered to a few other commenters: after the dough is fully kneaded, go straight to rolling out the dough and cutting circles from the dough. Once the loaf is prepared in the loaf pan, cover it with plastic wrap and freeze for up to 1-2 months. When you’re ready to bake, either let it thaw in the fridge overnight and then rise at room temperature for a few hours until it becomes puffy, or go straight to room temperature. Check out this blog about freezing and baking rolls for an example of how to use this method successfully. Happy baking! Kye@KAF

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