5 Tips for Feezing Bread
5 Tips for freezing Bread
I love to save money so when the local grocery store has a sale on bread I like to stock up. I realize that I can't use 10 loaves of bread before they get stale or mold, so I freeze bread. This is what I have found to be the best way to freeze bread and maintain the quality.
Tip #1 I leave the bread in its original packaging
Tip #2 I put the bread in a freezer bag
Tip #3 make sure that all of the air is pushed out of the bag
Tip #4 make sure that you store the bread on top, so it doesn't get smashed
Tip #5 freeze it! Try to use it within a month, quality diminishes the longer it is frozen.
Sometimes I make bread, and I like to freeze it, especially around the holidays. I recommend that you follow the above steps but freeze bread while it is still warm. Do not freeze it fresh out of the oven give it time to cool. It helps the bread to retain moisture if you freeze it while it is still warm. Make sure that you label your bread with the date and type.
Velzipmur aka Shelly Wyatt
Can you freeze bread dough?
Can you freeze bread dough? Absolutely! Bread dough can be frozen and enjoyed at a later date. I you are in the process of making bread, make a little extra and freeze it. Most bread dough will freeze well and will bake well after being frozen. It also will keep its flavor.
Tips for Freezing Bread
Gather your ingredients.
Mix together as instructed.
Let the dough rise once, do not let it rise a second time before freezing.
Shape the dough into the shape you want it.
Immediately put it in the freezer until solid.
Remove it when it is solid and seal in an airtight freezer bag or wrap in freezer grade aluminum foil.
Be sure to label your bread with the type and date it was made.
Return your bread to the freezer and bake within 3 months for the best results.
Why would you freeze bread?
Why would you freeze bread? Well there are several reasons to freeze bread.
To save time, bake just once a month!
You will always have fresh bread available.
Unbaked bread will save you freezer space, baked bread takes up more space.
Have it available to give as a gift to a friend or family member that does not bake.
Is it better to freeze bread dough or the baked loaf?
This is an excellent question. In my opinion it is better to freeze the dough. The reason that I feel this way is because freezing bread, no matter how well it is wrapped, compromises the quality. With bread dough, however, once you pull in out of the freezer and thaw it, it is baked “fresh.”
Amish White Bread Recipe
2 cups of warm water
2/3 cup white vinegar
1/2 tablespoons active dry yeast
11/2 teaspoons salt
1/4 cup vegetable oil
6 cups of bread flour
In a large bowl, dissolve the sugar in warm water (around 110 degrees F) then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into yeast. Mix in flour one cup at a time. Knead on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat, cover with a damp cloth and allow to rise until it has doubled in size, about one hour.
Then punch down the dough and knead for a few minutes, and divide in half. Shape into loaves and place in two 9x5 inch loaf pans. Allow to rise for 30 minutes or until dough has risen one inch above pans.
Bake at 350 degrees F for 30 minutes.
Whole Wheat Bread
3 cups warm water (110 degrees F/45degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
2 tablespoons butter, melted
3 1/2 cups whole wheat flour
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch
.4.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.
Velzipmur A.K.A. Shelly Wyatt
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