Kate Connally wrote:


> Yes, you can let it rise once, punch it down, shape it
> to fit whatever pan you will be using or just shape it
> to whatever shape you would for a free-form loaf (round,
> long, braided, etc.) and freeze. Then you have to let it
> thaw and rise before you can bake it. That takes a while.
> I sometimes by Rhodes frozen roll dough as a time-saver
> but it takes most of the day to thaw and rise before I
> can bake them so it's not so much a time-saver as a labor-
> saver. Anyway, it can be done.
>
> Kate

We'd been keeping loaves of "you have to bake it" Italian bread in the
freezer (I think made by Cobblestone?) but they stopped making this
bread. It was decent bread and very convenient to just pop it (frozen)
into a hot oven and bake 20 min. to go with soups and such. Ideally I'd
like to be able do this with my own homemade bread.
Goomba