Even after a month in the freezer, this special dough will still rise.

To freeze the dough, don’t wait for it to rise. Cover each pan tightly with plastic wrap and put it in the freezer. When loaves are frozen, you can remove the pans so they won’t be stranded in the freezer for a month. Rewrap the bread.

To use, put loaf in a 9x5” pan, cover, and let thaw at room temperature for 4-5 hours. Don’t let it rise higher than a normal loaf or it may collapse in the oven. Check it frequently at the end of the thawing time because unsalted dough rises faster than salted dough. Bake at 350 degrees for 35 minutes.