{"id":8602,"date":"2021-07-09T23:27:38","date_gmt":"2021-07-09T23:27:38","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=8602"},"modified":"2021-07-09T23:27:38","modified_gmt":"2021-07-09T23:27:38","slug":"sabm4grn8jywhc2-k6bdk-mzw6h-8dpxr-jmx3p-9je4k-9xbrp-2mbn8-df3km-wlgyt-5y93y-dcs2r-s5daa-732lk","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=8602","title":{"rendered":"Freezing Bread Dough"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">Even after a month in the freezer, this special dough will still rise.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">To freeze the dough, don\u2019t wait for it to rise.  Cover each pan tightly with plastic wrap and put it in the freezer.  When loaves are frozen, you can remove the pans so they won\u2019t be stranded in the freezer for a month.  Rewrap the bread.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">To use, put loaf in a 9&#215;5\u201d pan, cover, and let thaw at room temperature for 4-5 hours.  Don\u2019t let it rise higher than a normal loaf or it may collapse in the oven.  Check it frequently at the end of the thawing time because unsalted dough rises faster than salted dough.  Bake at 350 degrees for 35 minutes.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1625873216902-483VZUAU5HZSFZ54HDGG\/A+Lei+of+Recipes+-+Kauai+Extension+Homemakers+Council+%281%29+copy+2-023.jpg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Even after a month in the freezer, this special dough will still rise. To freeze the dough, don\u2019t wait for it to rise. Cover each pan tightly with plastic wrap and put it in the freezer. When loaves are frozen, you can remove the pans so they won\u2019t be stranded in the freezer for a&#8230;<\/p>\n","protected":false},"author":0,"featured_media":8603,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[11],"tags":[55],"class_list":["post-8602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breads","tag-a-lei-of-recipes-1985"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/8602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8602"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/8602\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/8603"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}