tag:blogger.com,1999:blog-5196587026625438986.post7316342843651373133..comments2013-12-14T12:23:12.159-06:00Comments on A Little Chefette: Nanny Milly’s Bread Sarahttp://www.blogger.com/profile/11178345374120842191noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5196587026625438986.post-13673815567281106632013-12-14T12:23:12.159-06:002013-12-14T12:23:12.159-06:00This recipe is really forgiving, so you could alwa...This recipe is really forgiving, so you could always cut it in half to bake just a 2-loaf batch (or double/x5 it for a huge batch like I do offshore!). Freezing the unbaked dough would kill your lovely yeast, but you can however wrap up the unbaked loaf in plastic and pop it in the fridge for 1-2 days. When ready to bake, just set it on the counter to proof as normal (it'll take maybe 15-20 minutes longer since the dough started out cold) and bake from there. <br /><br />Or another idea that I do at home, is to take the extra dough you have leftover after you make however many loaves you need and use it to make toutons! Form the dough into patties, wrap in plastic wrap and chill till ready to fry up (In oodles of real brown butter of course!)Sarahttps://www.blogger.com/profile/11178345374120842191noreply@blogger.comtag:blogger.com,1999:blog-5196587026625438986.post-13764202399419899112013-12-13T12:39:35.014-06:002013-12-13T12:39:35.014-06:00Would it be possible to freeze an uncooked loaf so...Would it be possible to freeze an uncooked loaf so that I could thaw (and let it rise?) at a later date?<br />I'd love to have a fresh baked loaf more often then I would go through a full recipe.<br />Rohotsuhttps://www.blogger.com/profile/16010645664653003695noreply@blogger.com