Hi Kathy, you could certainly try freezing the portion of bread dough you want to reserve for later. For best results, we recommend freezing the dough right after you've completed mixing and kneading, so you wouldn't want the dough to go through the entire dough cycle on your bread machine. You could allow the dough you want to bake to continue rising at room temperature, while freezing the portion you want to save for your next baking day. I would thaw out your dough overnight in the refrigerator, and then allow it to warm up/rise at room temperature or in your proofer, before shaping for the final rise in the pans. A few folds during the bulk rise will help even out the temperature of the dough as it warms up from the refrigerator. Another option would be to reduce your recipe by either 1/3 or 1/2, for your smaller bake day. Check out our article on Baker's Math for more information on how to do this. 

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