Guest guest Posted January 13, 2004 Report Share Posted January 13, 2004 I want to make bread and freeze so that I can use just a little at a time, maybe small beget size. If I make a full recipe and divide it, do I let it rise once before dividing, then freeze and thaw and let rise before baking. Or do I not let it rise at all? Let it rise twice and then divide. Even bake and freeze? Or will I have reasonable results with any method? A new effort for me, so appreciate any suggestions. Eric Quote Link to comment Share on other sites More sharing options...
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