Storing Yeast Products - Toastmaster Bread Box 1163 Use And Care 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 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, partially open wrappings to allow moisture to escape.
i FREEZING UNBAKED YEAST PRODUCTS:
Freezing dough for later shaping and baking 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 alu-
minum 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 also be frozen after being formed into a desired shape and before proofing. 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.