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when bread gets chilled or frozen something happens in the molecular makeup that makes the bread crystal harden to make the bread hard or stale after being frozen.
I get good result if I put the bread in paper towels to defrost, keeps it from getting to hard. |
I make 2 loaves a week. Always slice both and freeze 4 slice pks. No special treatment. Just put 4 slices in a baggie. Gently squeeze out as much air as possible, zip it shut & freeze. Take out a pkg. most morning for our lunch. Started this so we would be tempted to eat the whole loaf. LOL.
Originally Posted by Geri B
(Post 7433834)
I'm shaking my head, thinking how dense I have been! I eat white bread...not what I call amercan bread...the kind already sliced in the bag...like wonder, butternut or whatever. No, I like crusted French or Italian......but I don't eat it everyday, three meals a day, so because it has a short "shelf life" I have for several years now been either throwing "green" bread away,or giving it to the birds outside when hard.....can only make so much bread crumbs and bread pudding,.suddenly about a month ago, lightening struck! Why not slice it when I buy it fresh, put into a ziplock, suck air out with a straw and put into freezer. Then when I want toast or whatever...take out slices I want and it's crusty and "like fresh". Maybe this will enlighten someone else...
ps... Picked up one of those bread slicer/ tray at goodwill, which I think was what started my brain working...love how it cuts even slices.........just a thought |
Thank you for the tips, I will try this, never thought to do this
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I have a Tupperware bread box for the freezer and have been using it as long as I can remember. If I don't have room in the bread box, I double bag bread before putting in the freezer. It takes me weeks to use up a loaf of bread.
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