Quoting Janis Kracht to Nancy Backus <=-

Most cakes/breads do dry out if you freeze them

How well it's wrapped probably plays into it, too...

all the breads I've frozen have been sealed in air tight bags,
etc. They just don't taste as good once frozen

You're right. They dry out and go stale.

A few tips:

- Whole loaves survive better than sliced bread.

- High moisture loaves can handle freezing better than dry ones.

- Unleavened flat breads breads (Pita) don't freeze well at all
because they tend to be dryer. Same with crunchy baguettes.

-Wrap loaves tightly or use a zip-top bag with the air sucked out of
it with a straw.

- Consider double bagging them.

- Make sure homemade bread is completely cooled before wrapping it
to prevent condensation on the inside of the bag.

- Reheat thawed bread in a 250-300 F oven for 4-5 minutes.

-Settle for toast.

- Don't try to freeze bread for more than a couple of weeks.


Cheers

Jim


... Bartender pro tip: No ice? Just freeze some water!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Jim!

Most cakes/breads do dry out if you freeze them

How well it's wrapped probably plays into it, too...

all the breads I've frozen have been sealed in air tight bags,
etc. They just don't taste as good once frozen

You're right. They dry out and go stale.

Your tips are good.. but other than high moisture loves like apple bread, I don't normally freeze bread :)

-Settle for toast.

Sad but true :)

Since I mentioned Veal Cutlets in a previous message, here's how I make them:

==Veal Cutlets==
Notes About Veal:
When looking for veal for veal cutlets, look for veal which is a light colored
pale pink - it's a sign that the calf was still drinking its mother's milk. Veal is mild flavored, very tender, and a light colored pale pink, with white fat; darker meat with reddish striations are indicative of an animal that was already beginning to graze and eat other solid foods. Given the fact that industrial cattle farmers have been known to confine calves in boxes where they
can't run about to maximize the tenderness of the meat, I'd select a butcher who can get free-range veal.

Veal from an animal that's 18 to 20 months old, and has cut its first two permanent incisors has meat that is deep pink to fairly deep red, firm, and considerably more flavorful than milk-fed veal, though not as flavorful as that
from mature animals. Many prefer this type of veal for grilling but for Veal Cutlets, you don't want to see red color in the meat. If you cannot find cutlets cut to the correct size as indicated below, ask the grocer's meat butcher to cut it to 3/8" thick.

1 pound veal cutlets, cut by butcher 3/8" thick 1 cup Italian flavored bread crumbs 1/4 cup grated locatelli romano cheese (you want a slightly stronger cheese
here rather than parmesean since the veal is so mild)
1 teaspoon parsley, chopped
2 eggs, beaten
1 clove garlic, chopped
1/2 teaspoon salt or to taste
1/4 teaspoon salt, or to taste
3/4 cup olive oil

Combine bread crumbs, cheese, parsley, salt, garlic and pepper. Put veal cutlet in between two sheets of plastic wrap, or wax paper and pound gently with width of plate. Dip veal in bread crumb mixture then dip it eggs, then again into bread crumbs. Heat the olive oil in heavy skillet. Fry cutlets until golden brown on both sides. Serve on warm platter with your favorite meat sauce, or marinara sauce.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)