If I decide to freeze the bread before baking, how long would I need to bake it for? Thanks in advance for your help.
December 5, 2019
Recipe question for:
Bea's Cheese and Dill Danish
August 5, 2021
I wouldn't freeze the entire thing before baking. The dough, yes - but not the filling. Custards like that just don't freeze well. They're likely to "weep", thus affecting the baking process, the texture of the finished Danish, etc.
If you want to freeze the dough, let it rest for about 20 minutes, wrap it tightly, and freeze.
When you're ready to assemble and bake the Danish, let the dough come to room temperature, and proceed as instructed. ;o)
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