I think that's what I have heard too. I would just let your bread come to room temp, knead a little and then let rise again. If it doesn't rise very well, go ahead and bake it and then put it through your food processor or blender for breadcrumbs.
Originally posted by Kathy B
I haven't ever frozen dough before, but I thought you DID let it rise ONCE, then punch it down, shape it and freeze it before the second rise.
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