Transporting Bread Dough

[cjzimmer1]

The bake element went out on my stove yesterday. We were already in the process of picking out a new stove, but the one I want will go on sale next week (saving us close to $300). It will take a few weeks to get it ordered and installed.

 

In the meantime I'm going to my mom's next week (45 minutes away) to bake cookies I need for an event and bake up some bread. I will make up the cookie dough here and bake there but I'm undecided how best to do the bread dough. I'm really hoping to just take the dough and not my Bosch mixer and all the supplies. Should I mix up the dough and leave it in the mixer (and just transport the bowl) and put it in pans when I get there? Should I put it in the bread pans here and try to keep the pans flat while transporting? Will juggling it cause it to fall?

 

I need to make sandwich bread (whole wheat) for hubby's trip and not the artisan bread otherwise that would be simple to do.

 

So if you had to transport bread dough to a destination 45 minutes away before baking, how would you do it?

 

Thanks,

[Forget-Me-Not]

So if you had to transport bread dough to a destination 45 minutes away before baking, how would you do it?

 

I would do the shaping and the second rise at the baking site for sure. You don't want to risk knocking your loaves around and making them fall.

 

You could either make it up ahead of time, do the first rise then refrigerate it. Let it come to room temp during the drive, then shape and do the second rise on arrival.

 

OR, make it up immediately before driving and do the first rise during the trip.