Although making bread takes time, you don't have to do it from start to finish on the same day. There are several options.
Bake either yeast or quick breads completely, then freeze for later enjoyment. After baking and cooling, wrap airtight in plastic wrap. Then wrap in aluminum foil, seal in a heavy-duty freezer bag, or store in a plastic freezer container and freeze for 4 to 6 months.
For yeast breads, prepare dough through kneading and before the first rise; divide into recipe portions, and wrap as shown in Step 1. Freeze up to 1 month, then thaw at room temperature and shape. Or, slow the rise by refrigerating, covered, for up to 1 day. Bring to room temperature, then shape.
For quick breads and muffins, choose a batter that can be made ahead, like Refrigerator Apple Muffins (see our recipe). Or, prepare a rich, moist loaf that improves in flavor and slices more easily a day after baking, such as Toasted Coconut-Banana Bread (see our recipe).
Freezing Bread dough
After kneading, divide dough and flatten into 1-inch-thick disks. Set on a baking sheet, freeze 1 hour to harden, then wrap airtight in plastic wrap. Seal in a plastic bag, then freeze.