Posted by admin | Posted in Freezing | Posted on 05-11-2009
Tags: baked bread, freezer, reheat, storage, thaw, unbaked bread, yeast dough
Refrigerator type yeast doughs (those with eggs and extra sugar) can be frozen for short periods. Store dough no longer than 1 month. Plain yeast doughs are usually unsatisfactory for freezing unbaked. Unbaked bread should be thawed at room temperature, kneaded, shaped and allowed to rise before baking.
Baked rolls and baked yeast breads to freeze very successfully. Cool bread quickly after baking, wrap and freeze. Partially bake brown and serve roll at 275°for 20 minutes. For best freezer management, the recommended storage time for baked bread is 3 to 4 months.
To serve baked bread, thaw, then reheat if desired. To serve brown and serve rolls, thaw at room temperature, unwrap and place on baking sheet. Grease the surface of the rolls, if dry. Bake at 450° for about 15 minutes.
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