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CategoryBread

Page history last edited by PBworks 14 years, 6 months ago

Storing fresh bread

It keeps well in the freezer, slice before freezing then you can take out just what you need and either thaw or toast. You can toast straight out of the freezer, works fine.

 

If you like French Toast, it works well to take the frozen slices out and let them thaw in the open air. They get a bit stale while they thaw and soak up the egg better. Also works for bread pudding, the drier the better.

 

If you don't eat the ends (I don't) you can save them in the freezer until you have a critical mass then put in the blender to make bread crumbs. Store in an airtight bag in the freezer and use in meatloaf, casseroles, etc. (Also very good sauteed in olive oil and tossed with garlic and fresh parsley and spaghetti -- I know it sounds like a total poverty meal but it's really good.)


Oh, and you eat far too little bread! For most of us, one loaf often does not see another sunrise. That's what fresh warm bread is for. But if it does, for the first day or so, I keep hearth loaves in a paper bag or on the cutting board (can't do that with thieving pets anymore) cut side down. The crust stays firm and the middle will not dry out too much. If it will be longer, you can sacrifice the crust and throw it in a ziploc or other bag, but not in the fridge. It gets strangely stiff in the cold. If you do store it in the cold, best to use it for toast. I don't think the pan breads have much of a crust (not THAT kind, anyway) so they can be bagged almost right away.

 

For longer term storage, the freezer is best. Wrap tightly in foil or a freezer bag, and when you remove it from the freezer, thaw completely in its bag/foil, and then pop it into a 300 degree oven (unwrapped now) for 20-30 minutes. No one will believe you didn't just bake it yourself. Again, this is probably applicable only to hearth loaves. - R

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