Re: Freezing bread
05/10/05 08:19 AM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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I've frozen Heather's Zucchini Bread and her Pumpkin Apple Spice Bread with excellent results. Since there are only 2 of us in the house, I freeze them in half-load portions. I wrap each half-loaf in waxed paper, then in aluminum foil, then place it in a plastic bag. (I feel guilty about the plastic bag, so I save it to reuse the next time I bake bread.)
When I'm ready to eat a loaf, I take it out of the freezer and put it in the refrigerator, still triple-packaged, where it stays until I finish it. The flavor is very good and the only change I've noticed is that the apples in the Pumpkin Apple Spice Bread are a little softer.
I haven't made banana bread, but I would think the same technique would work for that, too.
White breads, like baguettes, I wrap in aluminum foil, then put in a plastic bag. Those I only eat after heating or toasting, which I think somehow "puts back" the flavor - or at least disguises that "I've been frozen" taste.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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