Bread-Bakers v112.n031.2

Sounds good...but don't thaw in the fridge. Refrigerators are at the 
precise temperature that makes bread go stale the fastest. So thaw at 
room temperature. (And never store bread in the fridge either.)

Allen
SHB
San Francisco




From: Reggie Dwork <reggie@jeff-and-reggie.com>
Subject: Freezer-Friendly Bread
Date: Tue, 14 Aug 2012 17:18:26 -0700



* Exported from MasterCook *

                            Bread, Freezer-Friendly

Baking homemade breads ahead of time and freezing makes pulling together a
wholesome meal easier and faster.

First, prepare the bread according to recipe directions, remove from the
oven, and allow to cool. Store cooled rolls in a heavy-duty, zip-top plastic
bag or wrap breads in heavy-duty foil. Most breads can be frozen for up to
one month.

When you're ready to use them, allow the bread to thaw in the refrigerator.
Remove from bag and loosely rewrap the rolls in fresh foil. If desired,
reheat in a preheated 300F oven for five minutes or until warm.

Source:
     "cookinglight.com"