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Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Wed Feb 19 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

2087.0. "Freezing cookies/breads" by PARITY::CAREY () Tue Nov 07 1989 11:23

    Hi,
    
    I would like very much to start baking breads and cookies for the
    holidays, however, I have no idea on how to freeze them.
    
    Any and all suggestions are welcomed.
    
    Thanks
    pat
T.RTitleUserPersonal
Name		DateLines
2087.1What I do...39409::SCHOFIELDTue Nov 07 1989 16:049
    Cookies: I stack them (neatly) - you could even put layers of wax
    paper between them - and them wrap them in foil. THEN, put them
    in a zip-lock FREEZER bag. Just make sure you've gotten all the
    air out. It does take up some space, but the cookies aren't stale
    or freezer burned.
    
    I would do the same for breads, etc.
    
    beth
2087.2Here's what I doPMROAD::JEFFRIESTue Nov 07 1989 16:0813
    I freeze all my breads by wrapping them tightly in plastic wrap and
    taping it closed. The secret is to be sure things are thoroughly
    cooled.  Cookies I freeze in both tupperware and tins, 1 flavor per
    container.  If the cookies have frosting or filling, don't frost or
    fill until you are ready to serve or use the cookies.  Most cookies
    will keep well for 4 to 6 weeks frozen. I say most because there are
    always exceptions. Some cookies improve with age, I have some that can
    be made up to a month in advance and kept at room temperature in a
    tightly closed container. 
    
    If you have any specific questions, please feel free to send me mail,
    I'll be more than happy to answer them.  I bake 40 to 50 kinds of
    cookies every Christmas season.
2087.3freezing fudge??ASABET::M_HAYESFri Nov 10 1989 18:458
    
    
    Hi,
    
    What about fudge?  I'd like to make some fudge for X-Mas, is it
    freezable?
    
    thanks
2087.4CSG001::SCHOFIELDFri Nov 10 1989 18:533
    definately.
    
    beth
2087.5freezing bread doughDNEAST::HOANG_DUNGWed Apr 18 1990 23:1710
    
    I have tried freezing yeast dough before baking, I let it rise
    first then beat it down, I put it in a plastic bag and froze it.
    When I wanted to bake bread from the dough it would not rise again.
    What I would like to know is the procedure for freezing dough,
    so that it will rise when I am ready to use it.
    
    thanks in advance
    Yung Hoang
2087.6some suggestionsFORTSC::WILDEAsk yourself..am I a happy cow?Fri Apr 20 1990 16:3621
mix the dough, knead it well, grease the ball of dough well with butter
or margarine.  Wrap extremely well, and freeze.  When you
want to bake the bread, remove the dough from the freezer, place in
refrigerator over night to defrost.  Remove from refrigerator and let
warm up and rise.....it will take a LOOOOOOOOONG time to rise.  The dough
must be WARM to the touch (room temperature or a little warmer) before
it will even begin to rise.  Once the bread is TOTALLY defrosted, it
rises.  At this point, you can punch down the dough, allow it to rise
again, and bake.  You can also bake it without the punch down....it
simply will have a slightly coarser texture.  When in doubt, don't go
to a second rising.

Your problems could have been impatience (how long did you wait? - it
might be 12 hours to get a good rise after dough is frozen), or you
might have used border-line yeast.  Make sure your yeast is fresh
and NOT fast-acting - The frug and I both agree it works fast, but
doesn't have the staying power of old fashioned yeast cubes or powder.
ALSO - make sure you add some sugar/honey/molasses to the dough for the
yeast to eat (it doesn't take much, but some is required).

		GOOD LUCK!