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Old 12-29-2004, 08:58 PM   #1
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Does anyone freeze their bread?

I would like to make more then 1 loaf at a time but was wondering if freezing homemade bread is just as ok as freezing store bought bread?
I usually use my bread machine to knead it etc but then I take it out and let it rise again and bake it in the oven myself.
We are having tons of family over this wknd and would like to make 2 loaves just for this wknd w/o it going bad. Is it ok to store in the fridge? how long?
Thanks for any tips!

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Old 12-29-2004, 09:18 PM   #2
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Hi Christina -
I do freeze my bread.
It's not as good as fresh, but it's pretty good.

I'm thinking that if you're having tons of family over,
they'll be thrilled that you baked for them & will
fawn over the bread, fresh or frozen!

Good luck with the big party!
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Old 12-29-2004, 09:28 PM   #3
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Ok thanks! I wanted to make sure it wouldn't ruin it in any other way.
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Old 12-29-2004, 09:38 PM   #4
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I'm with jkath here. Fresh bread seems to freeze well and thaws pretty quickly at room temp as long as the bread has been sealed tightly. The bread won't have the fresh baked taste, obviously, but it still works fine.
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Old 12-31-2004, 04:57 PM   #5
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I never liked freezing homemade bread because I thought it dried it out. That was whole wheat bread, so maybe that was why. :?:
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Old 12-31-2004, 05:04 PM   #6
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I am only making white right now. When I get used to making a loaf every couple of days then I will be moving on to wheat (can't wait).
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Old 12-31-2004, 08:47 PM   #7
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I do. My parents bring home a lot of bread from taiwan and freeze it.
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Old 01-01-2005, 05:55 AM   #8
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I have frozen bread from the bread machine. Slicing it first is important.

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Old 01-01-2005, 08:33 AM   #9
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An alternative is to freeze the bread dough.

Let's assume your recipe will make 2 loaves. Complete the recipe to the point where it is ready to be shaped to have the last rise in the pan. Put half of the dough in the frig to cool (in a bowl, covered with plastic wrap - it may continue to rise a bit in the frig). When completely cool, punch down, wrap well and freeze. You might even shape the cold dough for the pan before wrapping and freezing.

Defrost, still wrapped, overnite in the frig, then shape and let rise in pan and bake. The rise in the pan may take longer since the dough is cool to begin with but it will rise - just be patient. (Some people just take the dough directly from the freezer and let thaw at room temperature - however, do keep the dough wrapped until defrosted)

I've done this successfully with standard white or wheat recipes - never tried it with a rich dough that uses milk and a lot of butter.
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Old 01-02-2005, 08:15 PM   #10
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not sure if this applies, but thought I'd add my 2 cents here!
I don't make bread, but I do make pizza dough by hand. It freezes beautifully. I let it go through 1 rise, freeze it, and when I want to use it I take it out and thaw it all day at room temp. It works out really well.
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