Can I successfully bake previously-frozen bread dough? I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it does not rise well before baking. I've tried thawing it entirely in the refrigerator and then letting it rise on the counter, but that did not seem to work. Does anyone have a good technique or suggestion for this?
Traditional dough will not freeze well.  You have to par-bake it.

In the US, the &ldquo;freshly baked&rdquo; bread sold in most supermarkets is par-baked dough.   This is risen dough, which is then baked for 70 to 80% of the usual baking time, cooled, frozen, and shipped to the supermarket, where it is baked again until golden.  You could do the same.

A par-baked baugette is a bit denser than a traditional one.  Freezing the dough before baking it kills most of the yeast preventing it from working during the first stages of baking.