Freezing Dough & Bread
Bread dough can be frozen prior to baking, either before or after it has been shaped. Freezing won’t kill the yeast, but it does subdue it somewhat, so double the amount called for in the recipe.

Finished breads can be frozen very successfully in heavy, airtight plastic bags in a non-self-defrosting freezer. If you get them into the freezer as soon as they are completely cool, they will taste just as if they had come right out of the oven when they’re thawed.