Can you freeze cheese bread made with Ricotta and sour cream?

It's best to avoid freezing ricotta and sour cream cheese bread. Here's why:

* Texture Changes: Ricotta and sour cream have a high moisture content. When frozen, the water in these ingredients expands and forms ice crystals, which can cause the bread to become soggy and crumbly upon thawing.

* Separation: Freezing can cause the ricotta and sour cream to separate, leading to an uneven texture and potentially a watery consistency in the bread after thawing.

What you can do instead:

* Bake fresh: Ricotta and sour cream bread is best enjoyed fresh. If you're making a large batch, bake only what you need for the day and store the rest in the refrigerator for a few days.

* Freeze the dough: If you want to make ahead, consider freezing the unbaked dough. This will preserve the texture better.

Freezing Unbaked Dough:

1. Shape the dough into loaves or rolls.

2. Wrap them tightly in plastic wrap, then in aluminum foil.

3. Freeze for up to 3 months.

4. To bake, thaw the dough overnight in the refrigerator, then bake according to your recipe.

Remember to adjust baking time accordingly, as frozen dough may take longer to cook.