Re: freezing dough

I found this on the web. I hope it helps.


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Freezing Baked Goods

Date: May 1989 (Revised April 1995)

Source: NDSU Extension Service Nutrition Specialists

You can freeze baked goods, but package them carefully to maintain the quality or freshness the food had before freezing.

Package food tightly in heavy-duty foil, airtight plastic wrap, freezer wrap or water-tight containers.

Baked yeast bread and rolls maintain quality in the freezer only up to 6 months. They are better if you use them within 3
months. Use partially baked rolls which are at the brown and serve stage in six to eight months.

Use unbaked yeast bread dough within one month. Sometimes this is too long a storage time in the freezer. More yeast is
needed than the recipe calls for when you plan to freeze unbaked dough, because freezing will damage some yeast cells.

Most baked quick breads freeze well, but use them within three months. Unfrosted cakes freeze well, but storage time varies.
Store angel food, chiffon or sponge cake 2 months. Store cheesecake 2 to 3 months, chocolate 4 months, and fruit cake up to
12 months. Yellow or pound cake will stay good for 6 months.

Put baked cookies in a plastic bag and/or rigid container. They will keep 8 to 12 months. Any freezable pie, such as a fruit, will
keep well if you freeze it no more than 2 months. Unbaked fruit pies will stay as long as 8 to 9 months. Some cookie doughs
will stay good for 6 months. Nuts also freeze well; salted nuts from 6 to 8 months and unsalted from 9 to 12 months.