I'm making two more stuffed breads today. The broccoli, sauteed onions, ham, cheddar, mozzarella, mustard, parsley version and the other is pepperoni, mozzarella, a bit of pasta sauce, fresh basil, sauteed onion and mushrooms, oregano. The problem is that I was going to thaw one loaf of dough and make two loaves out of it, but that didnt work well, so now I have to thaw the other one, which will take a few hours. The quick thaw method is to set your oven to 175 degrees then turn it off, place the dough in a pan, and then place a pan of hot boiling water under that. So that takes 3 hours roughly, not so quick, but quicker than thawing it at room temperature which take six or more hours. Thanks Kadesma for the tip about baking the bread, cooling, then freezing!