Freezing Bread Dough (and Bread Slices)
September 24, 2011 by Allie
In an effort to eat healthier foods, know exactly what’s in the foods I’m eating, and to save money at the grocery store, I enjoy making my own bread. The problems I have are that we don’t always get the loaf eaten before it goes bad (homemade doesn’t last for weeks like store-bought), and that I don’t always have time to make bread.
I recently decided to make bread using the Food Nanny cookbook. The recipe made three loaves, so I decided to bake one loaf and freeze the dough for the other two.
The dough rising.
Spraying plastic wrap for wrapping dough.
I wrapped the dough in two layers of plastic wrap and then put it in a freezer bag.
It kept rising in the freezer! Maybe, I didn’t wrap it tight enough. Either that or my freezer took so long to freeze it that it had time to continue rising.
When I want to bake a loaf, I’ll defrost it in the fridge overnight, and then let it continue rising on the counter. Then, I’ll bake it for 30 minutes at 350 degrees.
This was the loaf that we baked. (I made the dough and my husband baked it while I was at work.)
Slicing the loaf.
I put some of the slices in our “bread box.”
I wrapped the other slices in plastic wrap, about 4 slices per package.
Then, I wrapped each set in foil.
After that, I put them in freezer bags. As they come out of the freezer, I’ll have sliced bread ready to go! Also, I’ll reuse the foil and baggies.