Patricia, we'd go with either the first option of making the dough through the first rise, then freezing (possibly increasing the yeast by 1/4 to account for any that might die off in the freezer); or freezing a fully baked and cooled loaf. The first requires much less time up front and more before serving, while the latter requires the opposite - more up front, less before serving. Feel free to choose whichever method better fits your schedule. Mollie@KAF

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