freezing bread

[chiver78]

my sis brought me this amazing loaf of a stone-baked artisan bread yesterday - blueberry pecan.

anyway, it's probably 12" round. between the family yesterday and my slices this morning for breakfast, I'm about 1/3 of the way through the loaf. I won't finish it before it goes bad, would something heavier like that freeze well? I don't like freezing regular bread.

thanks

[swamp]

Look at it this way.  It's going to go bad before you finish it, so go ahead and freeze it, it can't get any worse.

[Deleted]

Triple wrap it.   Plastic, foil, freezer bag.  mark it with the contents.

ETA:  We are bread freezers at our house, so take my advice with 2 grains and a shake.

[chiver78]

i suppose. but if it will work, I'm going to freeze most of it so I don't eat it all haha.

toasted and slathered with butter, damn it's tasty.

[Deleted]

Freeze it, see how it holds up, and if need be make really high end french toast with it?

[chiver78]

thanks Archie. that keeps the texture okay on thawing later?

[chiver78]

this stuff makes damn good french toast, we've done that with a fresh loaf before

thanks, I'll see what happens.

[Deleted]

Sept 9, 2013 14:59:35 GMT -5 chiver78 said:

thanks Archie. that keeps the texture okay on thawing later?

I don't notice a difference, but it doesn't last long in the freezer.  Usually a couple of weeks or less.

[Tennesseer]

Sept 9, 2013 15:00:19 GMT -5 chiver78 said:

this stuff makes damn good french toast, we've done that with a fresh loaf before

thanks, I'll see what happens.

Since you were only able to consume about a third of ìt, cut what remains in half and then freeze both sections.

[chiver78]

Sept 9, 2013 17:59:37 GMT -5 Tennesseer said:

Sept 9, 2013 15:00:19 GMT -5 chiver78 said:

this stuff makes damn good french toast, we've done that with a fresh loaf before

thanks, I'll see what happens.

Since you were only able to consume about a third of ìt, cut what remains in half and then freeze both sections.

that was the plan

[Deleted]

 Silly question.
 You bake bread, you freeze ice cream.
 If you don't finish your bread before it stales, you turn it into bread crumbs, french toast, bread pudding or croutons.
 Freezing bread is like microwaving eggs... sure, it's possible to do, but the results don't really warrant doing it.

[chiver78]

and here you're the first person to say that the results don't really warrant doing it. so what's so negative about freezing a dense artisan bread?

I'm not getting through the large loaf before it turns, even if I eat it at every meal until it does. what would you suggest I do, oh wise one?

[dancinmama]

I was able to get cinnamon raisin bread for a song, so I bought several loaves, double bagged it, and threw it in the freezer.  We toast it for breakfast and it is wonderful.

[murphath]

We can not finish a sourdough round in one sitting either.  We will slice it, freeze the slices.  When we want one, we zap it in the microwave.  It's soft, warm and delish.  This works even if you don't freeze the bread and it's gotten a bit hard (not gone bad, just gotten hard).  Zap it for about 10-15 seconds.

[cronewitch]

I buy decent bread and freeze it then toast for a quick meal, Sometimes it get soggy where ice melts when it thaws so try not to freeze too long. I have toast for lunch everyday, no butter just toast. It is easy to keep a loaf at work so I don't need to think about lunch. I watch my blood sugar so like complex carbs having the same thing everyday keeps me where I want to be.

[yogiii]

We freeze homemade bread all the time.  Pop it in the toaster or toaster oven and you won't notice the difference because it crusts up again.

[Opti]

I freeze bread and like Archie its rarely in there more than a couple weeks. If it is a dense
bread I think it would freeze better than average.


I like the suggestions of French toast, etc. if after thawing you really don't like the texture.
I don't like squishy or preservative laden bread so perhaps that's why I've never noticed a
significant change in texture?

[Opti]

Oh, and I don't do all the work Archie does to freeze it. I just pick a light colored grocery bag to wrap around the original bread and its packaging so its the equivalent of double bagging. On the other hand, since I wrap the grocery bag around it and place the handles of
the bag underneath the loaf, parts or all of it can be effectively triple-wrapped.




Your bread sounds good. I hope it freezes and defrosts well.

[chiver78]

my mom used to freeze the extra loaf of Wonder Bread when she would BOGO. that stuff does NOT freeze well.

I'll post back when I take this stuff out, let y'all know how it goes.

[Deleted]

Sept 12, 2013 10:11:43 GMT -5 Opti said:

Oh, and I don't do all the work Archie does to freeze it. I just pick a light colored grocery bag to wrap around the original bread and its packaging so its the equivalent of double bagging. On the other hand, since I wrap the grocery bag around it and place the handles of
the bag underneath the loaf, parts or all of it can be effectively triple-wrapped.




Your bread sounds good. I hope it freezes and defrosts well.

 FWIW we do not go through all that work to freeze bread either.  We just throw it in the freezer as is when we bring it home from the store.   I was just suggesting that for Chiver who seemed to be hesitating because the freezer might cause harm to the bread.

[Deleted]

Sept 12, 2013 10:20:24 GMT -5 chiver78 said:

my mom used to freeze the extra loaf of Wonder Bread when she would BOGO. that stuff does NOT freeze well.

I'll post back when I take this stuff out, let y'all know how it goes.

that stuff does nothing well.

[Opti]

I would expect Wonder Bread to freeze badly and any spongy bread for that matter.

OK, Archie, I'll believe you ... for now.

[Happy prose]

I freeze rolls all the time. The trick is to defrost it in a plastic bag. I freeze it in a plastic bag with all the air squeezed out.