Whenever I bake a challah I usually cut the recipe in half to make a smaller loaf, but I was wondering if the dough can be frozen after the first rise, before it's shaped? Or after the second rise? Ideally I'd like to freeze half of the recipe so I can maybe bake it the week after, instead of baking both loaves (I have a tiny oven). Help!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)