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Thread: Storing Home-made Bread

  1. #1
    Junior Member Sailorwoman's Avatar
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    Storing Home-made Bread

    Has anyone found a good way of storing plain, white home-made sandwich bread? My husband is the one who eats bread so one loaf doesn't go very fast in our house. I have found that after bread has been frozen, it doesn't slice very well but I haven't tried slicing it before freezing. I would prefer not to freeze it at all if there is a better solution. We live in a very humid climate. Any suggestions? Thanks

  2. #2
    Super Member helou's Avatar
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    I slice it before I freeze it! We eat some in the 24 first hours, then the next morning I slice it, put it in ziploc and freeze it. My husband is the one who eats bread more than I do. If I want to make a sandwich, even sliced before freezing, it is not the best tender soft bread but I have not found any other way either.

  3. #3
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    I keep all my store bought bread and buns in the fridge to prevent mold. I never have to worry about home made bread even getting stale in my house.

  4. #4
    Super Member maryel's Avatar
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    I also slice it before freezing it put in zip lock bags, and I don't know if it is the recipe I use or what but it's as good as fresh when I pull it out of the freezer.

  5. #5
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    Ditto Tartan. Living down here at the Gulf with all the humidity, bread molds fast (a/c or not). Doesn't take that long to thaw. Overnight works just fine. We go through a lot of bread. I've cut back. I was given a solid loaf around the holidays. The bread maker told me to go ahead and slice if I wanted before freezing. But always use a very sharp bread knife to cut. They're usually serrated.

  6. #6
    Junior Member dusty222's Avatar
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    Quote Originally Posted by maryel View Post
    I also slice it before freezing it put in zip lock bags, and I don't know if it is the recipe I use or what but it's as good as fresh when I pull it out of the freezer.
    We eat nothing but homemade bread. We also slice it and put it in a plastic bag (any plastic bag works) and store it in the freezer. It stays very fresh and we love it. We use the Betty Crocker Sour Dough Starter recipe from their web site and the bread takes about 5 minutes to get ready for the bread machine. A little time necessary to feed and keep the starter going. It's well worth it as the bread is fantastic.

  7. #7
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    jI am in Nebraska and I bake twice a week. I store a large loaf of bread this way. I wrap it in two large paper towels as soon as it comes out of the oven. Then I put it in a 2 gal. zip lock bag and keep it zipped. The paper towel will get pretty wet for the first day and then as the bread needs the moisture it wicks it back into the bread. We don't have stale hard bread and it doesn't mold in three or four days and by that time it's gone. If there is any left (which is rare)and it's time to bake again, I feed it to the birds.

  8. #8
    Super Member Girlfriend's Avatar
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    I make bread machine bread and have found using King Arthur bread bags help keep it fresh. They are thick and reusable, too.

    http://search.kingarthurflour.com/se...roducts&w=bags
    Creative clutter is better than idle neatness.

  9. #9
    Super Member purplefiend's Avatar
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    Quote Originally Posted by Girlfriend View Post
    I make bread machine bread and have found using King Arthur bread bags help keep it fresh. They are thick and reusable, too.

    http://search.kingarthurflour.com/se...roducts&w=bags
    I love using King Arthur flours.

  10. #10
    Senior Member Lynnc's Avatar
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    Tupperware. There are all different sizes and shapes of containers for every need.

  11. #11
    Senior Member Momo's Avatar
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    I like the King Arthur flours also. I've recently started making bread by hand, and it's a bad habit for me to form. It tastes wonderful and I tend to eat 2 days worth of it when it's fresh...yummm. Good. I have a very simple recipe from my grand daughter if anyone is interested.
    Abiding in the Vine

  12. #12
    Super Member sharin'Sharon's Avatar
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    Quote Originally Posted by Momo View Post
    I like the King Arthur flours also. I've recently started making bread by hand, and it's a bad habit for me to form. It tastes wonderful and I tend to eat 2 days worth of it when it's fresh...yummm. Good. I have a very simple recipe from my grand daughter if anyone is interested.
    I would appreciate your sharing the recipe with me. Thanks.

  13. #13
    Senior Member Momo's Avatar
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    Here is the bread recipe Sharon. I like "sharin" it.

    Rachael’s Bread Recipe

    2 ˝ Cups warm/hot water
    1 Tbs salt
    2 Tbs sugar
    1 Tbs oil
    2 Tbs yeast
    6 Cups Bread flour
    Mix all ingredients together. Knead until smooth or for 5 minutes. Cover and let rise for 1 hour. Separate and roll into loaves. Put on pan and let rise for 15 minutes. Bake in 400 degree oven for 15 to 20 minutes.

    I made ˝ of this recipe since I love it fresh, I get to make it more often than if I made the whole recipe. Let me know if you like it. I don't know where Rachael got the recipe, so I just call it hers. She is my beautiful 19 year old grand daughter.
    Abiding in the Vine

  14. #14
    Super Member mermaid's Avatar
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    I copied cause it sounds so much quicker than others..the 15-20 min to bake. Usually I use a bread maker, but sometimes it fails and you don' really know until it comes out of the pan. Thx for sharing.

  15. #15
    Senior Member Momo's Avatar
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    You are all welcome for Rachaels' bread recipe. It is quick and easy. The best part is that it is so delicious. Slathered with some good butter, it is a meal in itself for me. Enjoy and many blessins.

    Agree with you about the bread maker. Mine fails as often as not which is frustrating, not to mention embarrassing.
    Abiding in the Vine

  16. #16
    Super Member sharin'Sharon's Avatar
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    Quote Originally Posted by Momo View Post
    Here is the bread recipe Sharon. I like "sharin" it.

    Rachael’s Bread Recipe

    2 ˝ Cups warm/hot water
    1 Tbs salt
    2 Tbs sugar
    1 Tbs oil
    2 Tbs yeast
    6 Cups Bread flour
    Mix all ingredients together. Knead until smooth or for 5 minutes. Cover and let rise for 1 hour. Separate and roll into loaves. Put on pan and let rise for 15 minutes. Bake in 400 degree oven for 15 to 20 minutes.

    I made ˝ of this recipe since I love it fresh, I get to make it more often than if I made the whole recipe. Let me know if you like it. I don't know where Rachael got the recipe, so I just call it hers. She is my beautiful 19 year old grand daughter.
    I baked a loaf from this recipe yesterday. I did as you suggested....make one loaf..........did good until I got to the oil and forgot to HALVE it, so dough was pretty sticky; so had to add more flour but it turned out GREAT and TASTY anyway. Thanks for sharing the recipe. Definitely will do it again and AGAIN. I DID use the bread machine for the kneading, resting and kneading (45 minutes) then took it out and put it in a loaf pan to rise and bake. We don't like to bake the bread in the machine...too tough!!!

  17. #17
    Senior Member Momo's Avatar
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    Glad it turned out good for you. It's the simplest bread recipe I have ever made. Keep on sharin if you find a need to. I'm sure Rachael won't mind. She's a sweet kind GD who loves cooking.


    Quote Originally Posted by sharin'Sharon View Post
    I baked a loaf from this recipe yesterday. I did as you suggested....make one loaf..........did good until I got to the oil and forgot to HALVE it, so dough was pretty sticky; so had to add more flour but it turned out GREAT and TASTY anyway. Thanks for sharing the recipe. Definitely will do it again and AGAIN. I DID use the bread machine for the kneading, resting and kneading (45 minutes) then took it out and put it in a loaf pan to rise and bake. We don't like to bake the bread in the machine...too tough!!!
    Abiding in the Vine

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