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How should I freeze yeast bread?


Baked yeast rolls and bread freeze well. Use a recipe with a fairly large amount of fat and sugar. Prepare and bake as usual; cool; wrap in moisture-vapor-proof material; label; and freeze. Baked yeast breads lose quality gradually. Store up to 3 months. Thaw frozen bread in the wrappings at room temperature. Rolls are better if thawed and heated in a 250 to 300 degree F. oven for 15 to 20 minutes, depending on the size of rolls. Partially baked yeast breads are prepared as usual. Small rolls freeze best. Bake at 275 degrees F. for 20 minutes. Cool quickly; wrap; label; and freeze. Thaw in wrappings for 15 minutes at room temperature. Bake at 425 degrees F. for 5 to 10 minutes or until lightly browned. If the undercrust of the rolls is too moist, bake on a cooling rack instead of a baking sheet. Partially baked yeast products may be stored in the freezer for 6 to 8 months.

          

 

Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
 

 

 

 

Last update: Tuesday, May 05, 2009

 

 

 


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