Once you’ve shaped the dough into rolls or put it in a loaf pan, put it in the freezer immediately so it won’t have time to start rising again. Then, leave the dough in the freezer until it’s completely frozen into your chosen shape. Allowing the dough to rise a second time could make it too hard and tough to freeze. Therefore, it’s important that you freeze it as soon as you’ve finished shaping it. Use a permanent marker to write the date on the plastic. That way, you’ll know when you made and packaged the dough so you’ll know it needs to be thawed and baked. Return the dough to the freezer immediately so it doesn’t start to thaw. Thaw and bake the bread dough within 2 to 6 months. While the dough may stay fresh in the freezer for up to 6 months, keep in mind that the longer it’s stored, the greater the chance it’ll develop freezer burn. Therefore, you may want to plan to thaw and bake the bread sooner, within 2 to 3 months. Before baking the frozen bread dough, remove it from the freezer. If you froze the dough into rolls, let them thaw for about an hour in the plastic and then separate them onto a piece of parchment paper to finish thawing. If you froze the dough in a loaf pan, leave the dough in the pan and set the pan out to thaw.  Thawing time will depend on how you froze the dough and how warm the room is. Therefore, start checking the dough after about 4 hours. Some recipes call for the dough to rise a second time after it’s thawed. If this is the case, set the dough in a lightly greased bowl or on parchment paper for about 45 minutes after it’s completely thawed to let it rise again. In most cases, thawed bread dough will bake as normal. Therefore, after it’s thawed and risen again (if required), follow the instructions for the recipe you used to make the dough.  In some cases, thawed bread dough may take a bit longer to bake. Therefore, if the bread isn’t quite done after the instructed baking time, add another 10 to 15 minutes to the baking time. Once the bread dough is thawed, you can use it to make fresh-tasting rolls or a delicious loaf.
انقلي عجينة الخبز إلى المجمد دون تغطيتها لمدة ساعة إلى ساعتين. اكتبي التاريخ على الغلاف البلاستيكي حتى تعرفي متى تستخدمين العجينة. أعيدي العجينة إلى المجمد واتركيها فترة تصل إلى 6 أشهر. اتركي الثلج يذوب عن العجينة لأربع ساعات على الأقل في درجة حرارة الغرفة. أعدي عجينة الخبز وفقًا لتعليمات الوصفة.