This will probably sound like a pretty silly question to all of you out
there in bread-baking land but I'm gonna ask it anyway:
What have you found to be the best way to store bread? After my bread
has cooled, I slice
it and freeze it in baggies. When I want some,
I take it out, let it thaw for a while, and then either toast it (for
breakfast) or heat it in the oven wrapped in foil (for dinner). That
worked very well for me until I made some english muffins recently. I
let them cool, fork-split 'em,
and popped them into the freezer (in a baggie).
When I went to get some out for breakfast, I found that my fat muffins
had shrunk into hockey pucks! Whaddaya think, guys? Am
I making a mistake in freezing the muffins as
I do the bread? I knead your help so please
rise to the occasion. Thanks, Bob
P.S. Maybe I shouldn't fork-split 'em before I
freeze 'em?