Patchwork Times by Judy Laquidara

My bread recipe makes 2 loaves.  Two big loaves.  With Chad gone, two loaves weren’t getting used before they grew weird fuzzy stuff!  I started freezing one ball of dough before I baked it but even then, half the time, the end of the one loaf was drying out before we used it, or worse . . getting moldy.

So, I ordered smaller bread pans and instead of making 2 loaves from the batch of bread dough, I now make 3 loaves.  They’re about 18 ounces each so they’re till plenty big enough.

See the difference in length of the two pans?  The width is the same . . though I think the one with the bread in it looks wider, but it isn’t.

A close to perfect loaf . . if I say so myself! 

To freeze the unbaked dough, here’s what I do.

My countertop kinda matches my bread dough, doesn’t it?  First step is to divide the dough into three close to equal sections.  If baking one loaf, that ball will be shaped into a log and placed in the greased pan to let rise and bake.  But for the sections going into the freezer, pull off a section of plastic wrap.  I don’t tear it yet because then it gets all stuck to itself and I hate it when that happens.

Spray the plastic wrap with cooking spray.  Stick a ball of dough on there.

Wrap the dough as much as you can and then tear the plastic wrap from the roll and complete the wrapping process.

I’m using a FoodSaver bag but whatever you’re using, label it.

Instead of putting the dough in two separate bags, I put it in one.  When it’s time to take one out, I’ll cut the bag, remove one ball of dough and then re-seal the bag.

Vacuumed and sealed.  Ready for the freezer.  Bread making will be easy this week!  Just take out a ball of dough, let it thaw and rise.  Bake.  Slather with butter and jam!