Storing Yeast Products; Freezing Of Baked Yeast Products; Freezing Of Unbaked Yeast Products - Goldstar HB-036E Instructions & Cooking Manual

STORING YEAST PRODUCTS
• Freezing of Baked Yeast Products:
When freezing a baked yeast product, it is important to have it completely cooled before
wrapping to prevent moisture from making the product soggy.
Do not frost before freezing. Freeze cooled unwrapped product for one hour to harden. Remove
from freezer; wrap in plastic wrap or aluminum foil. Place in plastic bag and seal. Freeze for six
to eight weeks. To thaw, open wrappings partially to allow moisture to escape.
• Freezing of Unbaked Yeast Products:
Freezing dough for shaping and baking later is done after the dough is kneaded and before the
first rising. Divide dough into desired amounts and flatten into disks, one-inch thick. Place on
cookie sheet and put in freezer one hour to harden. Remove from freezer; wrap with plastic
wrap or aluminum foil. Place in plastic bag and seal. Dough can be kept in freezer up to four
weeks. To thaw, place covered dough in refrigerator overnight or for several hours. Place
uncovered dough on counter for fifteen to twenty minutes to bring dough to room temperature.
Punch down dough. Dough is now ready for shaping and second rising.
Dough can be frozen also, after being formed into the desired shape. Place shaped dough on
cookie sheet; put in freezer one hour to harden. Remove from freezer; wrap with plastic wrap or
aluminum foil. Place in plastic bag and seal. Dough can be kept in freezer up to four weeks.
Thaw the covered frozen dough slowly in your refrigerator overnight or for several hours.
Bring dough to room temperature partially unwrapped to allow moisture to escape. Let dough
rise to double before baking. Bake according to recipe instructions.
If an unbaked product needs to be frozen longer, add one half again as much yeast as called for
in recipe. Dough may be frozen up to six months.