The holiday season can get hectic, and finding ways to save time in the kitchen can make all the difference, especially when it comes to preparing homemade baked goods for family and friends. One helpful strategy is to prepare dough ahead of time and freeze it for later use. This allows you to have the taste of freshly baked goods without the stress of starting from scratch on an already busy day.
Kansas State University food scientist Karen Blakeslee offers several tips for successfully freezing yeast bread dough. Start by increasing the yeast by ¼ to ½ teaspoon for every 3 cups of flour. This boosts the dough’s ability to rise after thawing and helps compensate for the natural slowdown that happens when dough is frozen, as cold temperatures can weaken yeast activity. Using bread flour is recommended because it provides added strength and structure, which helps the dough freeze and bake well. Recipes high in yeast and sugar, but lower in salt, tend to freeze the best. Yeast dough can be frozen after kneading and before the first rise, or after the first or second rise. Make sure you are freezing the dough in a freezer-safe container or bag. Yeast dough can be frozen for up to four weeks. When you are ready to use it, thaw the dough in the refrigerator or at room temperature. Once thawed, shape it, let it rise, and bake as directed for fresh rolls or loaves.
Cookie dough is another great make-ahead option for busy holiday baking. Drop cookie dough can be scooped onto a baking sheet and frozen. Once solid, transfer the frozen cookie dough balls to a freezersafe bag or container. This allows you to bake as many or as few cookies as you need at a time. Blakeslee reminds bakers to resist the temptation to snack on raw cookie dough due to the risk of foodborne illness from raw flour and eggs. After handling raw dough, remember to wash your hands thoroughly.
Another option, instead of freezing dough, is to bake the products first, allow them to cool completely, then tightly wrap them and freeze. Let them thaw in the wrapping before using. Rewarm baked goods in the microwave or oven before serving for that just-out-of-the-oven taste.
Information comes from Kansas State University Publications.
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