While it is never ideal to freeze yeasted dough for later it can be done, Gail.  To make this recipe suitable for freezing, increase the yeast called for by one quarter. This will offset any yeast that is killed by the cold temperatures. Once the dough is kneaded, allow it to rise until doubled. Then deflate the dough – dividing it or shaping it if you want - and place it into plastic freezer-storage bags. Double-bagging is even better. If you want to vacuum seal the dough you must freeze the dough solid first and then vacuum seal it. The dough may be stored in the freezer for about 4–8 weeks. If yeast is exposed to very cold temperatures it will die; for this reason it is best not to freeze dough below 20°F.

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