Bread lovers know the first bite of fresh, warm focaccia or loaf of bread straight from the oven is the best bite. The anticipation of sinking your teeth into a crunchy exterior and hitting a pillowy warm interior is indescribable. Yet, it can be difficult to preserve this food for future noshing. Freeze it too soon and your bread gets soggy; wait too long and your bread won't taste as delicious when you thaw it. If you plan on freezing a loaf of bread, albeit homemade or store-bought, you want to start with a loaf or a few leftover slices when they are at peak freshness. However, that doesn't mean taking it from oven to freezer either.
The best way to keep bread freshstarts with letting it cool. This goes for bakery bread or homemade. You should plan to let it sit for two hours before you cut into or prep it for freezing. This is because as bread cools, it releases moisture and if you were wrap it up and put that hot loaf into a freezer safe bag, the moisture will become trapped, making the bread soggy before it even hits the colder elements. But not allowing the bread to properly cool has another consequence; it is also going to give you a gummy texture that is not on par with your mouth's expectation.
When it comes to prepping your bread to store it in the freezer, you first want to bundle it in some plastic wrap; this is true for homemade or store-bought. One layer is good, two is better. Then break out your favorite brand of freezer-safe storage bags and place the double plastic-wrapped bread inside, push out any excess air, and seal. This should ensure your bread is free from the elements that can cause it to get soggy as it freezes. It will also protect it from stinky odors and the dreaded freezer burn. This storage technique works for both homemade bread as well as store-bought.
Some breads freeze better than others. Baguettes and crusty breads can be tricky. It's often recommended you slice them up into individual portions before you do so, and definitely be prepared to warm them up to help regain their texture. Additionally, traditional breads that are made with water, flour, and salt are easy to freeze. If it contains any dairy, you may want to forgo freezing because it just won't taste the same thawed.
When you thaw your bread, let it set on the counter until it is room temperature. Then to give it that fresh, just-baked taste, you can put it in the oven at 350 F and crisp it up, butter, and eat. Stored properly in the freezer, you can expect your bread to maintain its quality for about three months.
How to Freeze Loaves of Bread. Both store-bought and homemade bread should freeze well, says Lisa Brooks, the chef and owner of Heart & Soul, a personal chef service. Her go-to method involves wrapping the bread in two layers of plastic wrap and then storing the loaf in a resealable plastic freezer bag before freezing.
It's best to defrost bread in microwave ovens by covering it in large kitchen towels, like Plenty The Extra Big One, to absorb any moisture. This will prevent the bread from going soggy. This will help to stop your bread from going all soggy – no one likes wet bread.
It's best to defrost frozen bread with heat rather than at room temperature according to tests done by Cook's Illustrated. Place the unwrapped frozen loaf in the oven at 325°F for 20-30 minutes.
Storing your bread in plastic will soften the crust. To recrisp, follow directions below. Freeze (up to 3 months) in a plastic bag with the air squeezed out as much as possible. Thaw in the unopened plastic bag at room temperature (bread will reabsorb the ice crystals).
Wrap the loaf tightly in plastic wrap, then wrap it again in foil or freezer paper. Label with the date and freeze for up to six months. Tip: Slice your bread before you freeze it. That way, you won't have to thaw and refreeze the entire loaf every time you want a slice or two.
You should plan to let it sit for two hours before you cut into or prep it for freezing. This is because as bread cools, it releases moisture and if you were wrap it up and put that hot loaf into a freezer safe bag, the moisture will become trapped, making the bread soggy before it even hits the colder elements.
Remove the number of slices you need from the freezer and microwave them on high power until softened, 15 to 25 seconds." If you'd rather skip the microwave, you can also bake slices on a rimmed baking sheet at 325°F for about 5 minutes.
Freezing bread is easy and helpful, but you may notice some downsides. For example, frozen bread can develop freezer burn, discoloration, or changes to taste and texture. This usually occurs when your bread's been stored for longer than 6 months or if it hadn't been not stored correctly.
To freeze fresh bread, just put it in a freezer bag and push out as much air as possible before you seal it (this will help prevent freezer burn). Then pop the bag in the freezer. When you're ready to eat, take it out and put it in the oven to revive it.
Just about any other bread is freezer eligible, though, including sandwich loaves, old-world boules, yeasted coffee cakes, and you can also freeze bread like dinner rolls. And he says it's possible to freeze these carb-y goodies and enjoy them later in a not-rock-hard state.
Preheat the oven to 320°F/300ºF fan oven. Wrap the loaf in a piece of aluminum foil (i.e: Reynold's wrap on Amazon), put it on a baking tray (like these Wilton sheet pans on Amazon), and bake for 25 to 30 minutes. If defrosting individual slices, line them out and bake for five to 10 minutes.
You can freeze bread at any time. Simply place it in its original packaging or wrap it tightly in a freezer bag before freezing. This keeps it from drying out. You can freeze on the day you buy or any time up until the best before date.
Store airtight with the two cut halves facing each other and pressed together. Wrapping bread to retain moisture keeps it soft, though it robs crusty artisan bread of its crispy crust. Wrapping in plastic (or foil) rather than cloth keeps bread soft longer.
Freeze it too soon and your bread gets soggy; wait too long and your bread won't taste as delicious when you thaw it. If you plan on freezing a loaf of bread, albeit homemade or store-bought, you want to start with a loaf or a few leftover slices when they are at peak freshness.
Packaged bread from the supermarket often benefits from being toasted. To prevent your sandwich from getting soggy, try lightly toasting just one side of the bread in your toaster oven, and let that toasted side serve as the inside of your sandwich.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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