There's a lot of bread in our freezer. In our exuberance, we often bake more bread than we can eat in a day or two. What isn't given away goes in the freezer.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Sometimes, we bake bread just to store. It's wonderful to have homemade bread on hand for those periods when we're just too busy to bake. And it's always a good feeling to have bread on hand for an emergency.

There are three ways to use bread from your freezer. Most commonly, the freezer is raided for that special bread (like Canadian Cheese Bread) for a sandwich or for fresh homemade bread for breakfast toast. To accommodate those raids, we keep lots of sliced bread in the freezer. A slice or two of bread is snapped from the frozen loaf and dropped in the toaster while the remaining loaf goes back to the freezer. As long as you don't mind toasted bread for your sandwich, an array of breads are available for breakfast or sandwiches. This way, each kid gets to choose the bread that he or she wants.

Bread can be removed from the freezer and allowed to thaw on the counter. Use it within a day or so just like you would fresh bread.

Frozen bread can also be reheated and recharged in the oven. Defrost the bread completely on the counter then reheat it in the oven for ten minutes at the same temperature at which it was baked.

The secret for quality bread from your freezer is starting with the freshest loaves possible. If you freeze the bread as soon as it is completely cooled, it will taste as if it came from the oven when thawed.

To freeze bread-sliced or unsliced-place it in a plastic bag with the excess air pressed out. For longer storage, cover the plastic bag with aluminum foil. Since air will slowly migrate through the walls of a plastic bag, plastic alone will work for only a month or two (heavier, freezer-type bags will help). If frozen in foil or freezer wrap, bread can be stored for three or four months and still maintain top quality. Mark all bread going into your freezer with the date and the type of bread to be sure that you can tell the difference between Old Wisconsin Cheddar Bread and Sour Cream Onion Bread.

Place the new loaves behind the loaves already in the freezer to help rotate stocks.

By the way, never refrigerate bread. Bread will stale faster in the refrigerator than on the counter.

See a photo and the printable version for Baking Bread and your Freezer

Dennis Weaver is the author of How to Bake, a free 250-page e-book. Which is free at The Prepared Pantry The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.

Article Source: EzineArticles.com

Web recipes-on-the-net.com

A Delightful Lemon Tainted Bread by Joseph Parish
Authentic Kolaches Recipe - Old World Czech Pastries With 3 Delicious Fillings Recipes by Billy Bristol
Baking Bread and Your Freezer by Dennis R Weaver
Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread) by Allen Wheeler
Baking Homemade Bread - Not As Hard As it Sounds by Linda Pogue
Bread Baking 101 by Marcy Gaston
Bread Baking Made Easy by Beth Scott
Dough Now or Later by Cristie Will
Egg Bread Recipe by Sandy Y.
Emergency Bread - Can You Bake Bread Without an Oven? by Dennis R Weaver
Five Tips For Baking Bread That Has a Great Crust by Sally Gee
Food Processor French Bread With Italian Herbs by Harriet Hodgson
German Rye Bread With German Bread Dip by K Hupp
Getting Your Bread To Rise For Light Airy Loaves by Dennis Weaver
Home-Made Crescent Rolls by Linda Carol Wilson
Hot Cross Buns Recipe by Sandy Y.
How To Bake Multi Grain Bread by Dennis Weaver
How to Braid Bread by Sandy Y.
How to Make a Basic Bread Dough That Has Many Options by Linda Carol Wilson
How to Make Homemade Soft Pretzels by Shelly Hill
How to Make Kaiser Rolls by Dennis R Weaver
How to Make Your Own Homemade Bread by Shelly Hill
How Yeast Works by Dennis Weaver
Johnny Cakes by Anthony Benjamin
Keep Bread Fresh Naturally by Mark Gold
Knotty Garlic Bread Stuffed or Knot by Cristie Will
Make the Switch to Whole Wheat by Hillary Marshak
My Name is Bread - French Bread by Rachael Rizzo
No Knead Baking on the Rise by Denyce Rusch
Old Fashion Recipe For Amazin' Raisin Bread Like Grandma Used to Make by Linda Carol Wilson
Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads by Linda Carol Wilson
Purim for Beginners - Chocolate Mint Challah for Purim by Barbara Morgan
Russian Black Bread Recipe by Sandy Y.
Saving Money on Bagels by Joseph Devine
Secrets of Great Breads by Dennis R Weaver
Soft Pretzels Recipe by Sandy Y.
Solving the 7 Most Common Whole Wheat Bread Baking Mistakes by Beth Scott
Some Facts On Bread by Kadence Buchanan
The Secret to Russian Potato Bread by Joseph Parish
What is Gluten and Why Does It Matter? by Dennis R Weaver
What is Strong Flour? by Maria Navas
Yeast Bread Recipe Like Grandma Used to Make by Jessica Gerald

< Back to Bread Recipes