Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 i actually just wrap the whole loaf in foil and refrigerate and it works great for us. > > For those of you who bake bread regularly and live in a somewhat humid > climate (I'm in northern Ca), how do you store your fresh bread? I > used to keep it in a sealed lg. plastic ziplocs (once cooled!) but it > accumulated moisture and got soggy over time. Now I keep it in the > same bag, left open, wrapped in a paper towel. It works ok, but I'm > wondering if any of you have secrets for keeping the bread fresh. I > freeze the other half of the loaf, sliced, wrapped in plastic wrap and > then placed in a lg. plastic ziploc, but I'd like to extend the fresh > stuff as long as possible.. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 i actually just wrap the whole loaf in foil and refrigerate and it works great for us. > > For those of you who bake bread regularly and live in a somewhat humid > climate (I'm in northern Ca), how do you store your fresh bread? I > used to keep it in a sealed lg. plastic ziplocs (once cooled!) but it > accumulated moisture and got soggy over time. Now I keep it in the > same bag, left open, wrapped in a paper towel. It works ok, but I'm > wondering if any of you have secrets for keeping the bread fresh. I > freeze the other half of the loaf, sliced, wrapped in plastic wrap and > then placed in a lg. plastic ziploc, but I'd like to extend the fresh > stuff as long as possible.. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 Just don't do what I did and leave the last couple slices on the counter in the ziploc bag under a bunch of stuff until it turns fuzzy and a lovely shade of bluish green. Oops! Laurie in NJ " seamaiden399 " wrote: >For those of you who bake bread regularly and live in a somewhat humid >climate (I'm in northern Ca), how do you store your fresh bread? I >used to keep it in a sealed lg. plastic ziplocs (once cooled!) but it >accumulated moisture and got soggy over time. Now I keep it in the >same bag, left open, wrapped in a paper towel. It works ok, but I'm >wondering if any of you have secrets for keeping the bread fresh. I >freeze the other half of the loaf, sliced, wrapped in plastic wrap and >then placed in a lg. plastic ziploc, but I'd like to extend the fresh >stuff as long as possible.. > > > __________________________________________________________________ Switch to Netscape Internet Service. As low as $9.95 a month -- Sign up today at http://isp.netscape.com/register Netscape. Just the Net You Need. New! Netscape Toolbar for Internet Explorer Search from anywhere on the Web and block those annoying pop-ups. Download now at http://channels.netscape.com/ns/search/install.jsp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 Hahahah... Let's just say you're not alone in your " science project " - lately I've been a bit more organized, but I have something of a track record. If only one could cook without creating dirty dishes! - > > Just don't do what I did and leave the last couple slices on the counter in the ziploc bag under a bunch of stuff until it turns fuzzy and a lovely shade of bluish green. Oops! > > Laurie in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 Well, gluten-free bread is a toughy. If you leave it out on the counter(in a bag) it goes bad really quickly. but if you put it in the refrigerator, it gets stale quicker. So I leave it out for 2 days and have nice soft bread, then into the refrigerator after that to keep it longer. and once it is stale, it still works excellent for grilled cheese sandwiches! I also slice it and freeze it in portions, so i can just take a baggie out of the freezer and have 2 slices for a sandwich the next day. > > For those of you who bake bread regularly and live in a somewhat humid > climate (I'm in northern Ca), how do you store your fresh bread? I > used to keep it in a sealed lg. plastic ziplocs (once cooled!) but it > accumulated moisture and got soggy over time. Now I keep it in the > same bag, left open, wrapped in a paper towel. It works ok, but I'm > wondering if any of you have secrets for keeping the bread fresh. I > freeze the other half of the loaf, sliced, wrapped in plastic wrap and > then placed in a lg. plastic ziploc, but I'd like to extend the fresh > stuff as long as possible.. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 What happens if you freeze it?doremusv wrote: Well, gluten-free bread is a toughy. If you leave it out on the counter(in a bag) it goes bad really quickly. but if you put it in the refrigerator, it gets stale quicker. So I leave it out for 2 days and have nice soft bread, then into the refrigerator after that to keep it longer. and once it is stale, it still works excellent for grilled cheese sandwiches! I also slice it and freeze it in portions, so i can just take a baggie out of the freezer and have 2 slices for a sandwich the next day.>> For those of you who bake bread regularly and live in a somewhat humid > climate (I'm in northern Ca), how do you store your fresh bread? I > used to keep it in a sealed lg. plastic ziplocs (once cooled!) but it > accumulated moisture and got soggy over time. Now I keep it in the > same bag, left open, wrapped in a paper towel. It works ok, but I'm > wondering if any of you have secrets for keeping the bread fresh. I > freeze the other half of the loaf, sliced, wrapped in plastic wrap and > then placed in a lg. plastic ziploc, but I'd like to extend the fresh > stuff as long as possible..> Bring words and photos together (easily) with PhotoMail - it's free and works with Yahoo! Mail. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 What happens if you freeze it?doremusv wrote: Well, gluten-free bread is a toughy. If you leave it out on the counter(in a bag) it goes bad really quickly. but if you put it in the refrigerator, it gets stale quicker. So I leave it out for 2 days and have nice soft bread, then into the refrigerator after that to keep it longer. and once it is stale, it still works excellent for grilled cheese sandwiches! I also slice it and freeze it in portions, so i can just take a baggie out of the freezer and have 2 slices for a sandwich the next day.>> For those of you who bake bread regularly and live in a somewhat humid > climate (I'm in northern Ca), how do you store your fresh bread? I > used to keep it in a sealed lg. plastic ziplocs (once cooled!) but it > accumulated moisture and got soggy over time. Now I keep it in the > same bag, left open, wrapped in a paper towel. It works ok, but I'm > wondering if any of you have secrets for keeping the bread fresh. I > freeze the other half of the loaf, sliced, wrapped in plastic wrap and > then placed in a lg. plastic ziploc, but I'd like to extend the fresh > stuff as long as possible..> Bring words and photos together (easily) with PhotoMail - it's free and works with Yahoo! Mail. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 What happens if you freeze it?doremusv wrote: Well, gluten-free bread is a toughy. If you leave it out on the counter(in a bag) it goes bad really quickly. but if you put it in the refrigerator, it gets stale quicker. So I leave it out for 2 days and have nice soft bread, then into the refrigerator after that to keep it longer. and once it is stale, it still works excellent for grilled cheese sandwiches! I also slice it and freeze it in portions, so i can just take a baggie out of the freezer and have 2 slices for a sandwich the next day.>> For those of you who bake bread regularly and live in a somewhat humid > climate (I'm in northern Ca), how do you store your fresh bread? I > used to keep it in a sealed lg. plastic ziplocs (once cooled!) but it > accumulated moisture and got soggy over time. Now I keep it in the > same bag, left open, wrapped in a paper towel. It works ok, but I'm > wondering if any of you have secrets for keeping the bread fresh. I > freeze the other half of the loaf, sliced, wrapped in plastic wrap and > then placed in a lg. plastic ziploc, but I'd like to extend the fresh > stuff as long as possible..> Bring words and photos together (easily) with PhotoMail - it's free and works with Yahoo! Mail. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 Freezing it, is the way to go IMO..... After letting my bread cool, I slice the entire loaf. I put the slices into a large freezer bag (make sure the slices are off-set, so you can get them apart) and pull slices out as I need them. I put them into the microwave at a little less than half power, for two minutes (two slices)....though each microwave’s time may vary. When I have done it this way, the bread always tastes “fresh”. -----Original Message----- What happens if you freeze it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 > What happens if you freeze it? > Since I *only* eat GF bread as grilled or toasted sandwiches, I freeze it doublewrapped (once in the plastic bag it came in, once in a freezer bag. When I want a sandwich, i snap off 2-4 slices, wrap them in a damp paper towel, and microwave them for 30 seconds or so-- just so that I can separate them. If they separate easily, I don't microwave, I just butter and toss in the skillet. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 > What happens if you freeze it? > Since I *only* eat GF bread as grilled or toasted sandwiches, I freeze it doublewrapped (once in the plastic bag it came in, once in a freezer bag. When I want a sandwich, i snap off 2-4 slices, wrap them in a damp paper towel, and microwave them for 30 seconds or so-- just so that I can separate them. If they separate easily, I don't microwave, I just butter and toss in the skillet. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 frozen it is excellent for sanswiches, toasted but loses that soft just bvaked texture. still very handy though. > > What happens if you freeze it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 frozen it is excellent for sanswiches, toasted but loses that soft just bvaked texture. still very handy though. > > What happens if you freeze it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 You mean the stick to the roof of your mouth feeling? ;p I loved doing that as a kid LOL I do freeze all of my bread though, I keep it out for two days to enjoy then toss in the freezer. I also have a spare loaf in the freezer in case I cant bake that week. Never know when I am down with a flare up again, cant be without my bread! ;p One thing I have noticed though, and this is both BC and now. Freezing cookies the day they are baked works well (for choc chip, sugar, peanut butter types) and I think they are actually more moist and soft when I do it like this. Of course my moms SO prefers them frozen, I find them too hard that way, but quite tasty. Hehe. JudyLynn frozen it is excellent for sanswiches, toasted but loses that soft just bvaked texture. still very handy though. > > What happens if you freeze it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 You mean the stick to the roof of your mouth feeling? ;p I loved doing that as a kid LOL I do freeze all of my bread though, I keep it out for two days to enjoy then toss in the freezer. I also have a spare loaf in the freezer in case I cant bake that week. Never know when I am down with a flare up again, cant be without my bread! ;p One thing I have noticed though, and this is both BC and now. Freezing cookies the day they are baked works well (for choc chip, sugar, peanut butter types) and I think they are actually more moist and soft when I do it like this. Of course my moms SO prefers them frozen, I find them too hard that way, but quite tasty. Hehe. JudyLynn frozen it is excellent for sanswiches, toasted but loses that soft just bvaked texture. still very handy though. > > What happens if you freeze it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 Quick note: a tablespoon of vinegar is added to my bread when I bake since I was told a long time ago it keeps bread fresh longer. Now in my “field” studies (me leaving it on the counter and seeing how many days till I start growing green stuff lol) it does help. You don’t taste it, and it adds a couple days freshness to it. My grandmother told me she has done it for years, then I read it online on one of my baking lists. JL From: SillyYaks [mailto:SillyYaks ] On Behalf Of doremusv Sent: Tuesday, January 31, 2006 10:51 AM To: SillyYaks Subject: Re: storing fresh bread Well, gluten-free bread is a toughy. If you leave it out on the counter(in a bag) it goes bad really quickly. but if you put it in the refrigerator, it gets stale quicker. So I leave it out for 2 days and have nice soft bread, then into the refrigerator after that to keep it longer. and once it is stale, it still works excellent for grilled cheese sandwiches! I also slice it and freeze it in portions, so i can just take a baggie out of the freezer and have 2 slices for a sandwich the next day. > > For those of you who bake bread regularly and live in a somewhat humid > climate (I'm in northern Ca), how do you store your fresh bread? I > used to keep it in a sealed lg. plastic ziplocs (once cooled!) but it > accumulated moisture and got soggy over time. Now I keep it in the > same bag, left open, wrapped in a paper towel. It works ok, but I'm > wondering if any of you have secrets for keeping the bread fresh. I > freeze the other half of the loaf, sliced, wrapped in plastic wrap and > then placed in a lg. plastic ziploc, but I'd like to extend the fresh > stuff as long as possible.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 I use an old Regal Kitchen Pro Breadmaker and use a Bette Hagman " Best Rice Bread " recipe from her " The Gluten-free Gourmet Cooks Fast and Healthy " book. After the bread cools, I slice it and place in a plastic breadbox and keep in the fridge, not the freezer. A loaf lasts me about a week and never a problem with mold and we live in southwest Forida. I do use a tsp of vinegar in the recipe. I toast all my bread for sandwiches and it's not bad. Sometimes I mix white rice flour, brown rice flour and millet flour (1 cup of each) in my recipe. For a change, I buy Corn Tortillas from the grocery store for sandwiches. They are gluten-free and not bad for a change of pace. I wrap ham and cheese in a tortilla and zap in the micro for a few seconds. Bill M. Naples, FL > > > > What happens if you freeze it? > > > > > _____ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 I use an old Regal Kitchen Pro Breadmaker and use a Bette Hagman " Best Rice Bread " recipe from her " The Gluten-free Gourmet Cooks Fast and Healthy " book. After the bread cools, I slice it and place in a plastic breadbox and keep in the fridge, not the freezer. A loaf lasts me about a week and never a problem with mold and we live in southwest Forida. I do use a tsp of vinegar in the recipe. I toast all my bread for sandwiches and it's not bad. Sometimes I mix white rice flour, brown rice flour and millet flour (1 cup of each) in my recipe. For a change, I buy Corn Tortillas from the grocery store for sandwiches. They are gluten-free and not bad for a change of pace. I wrap ham and cheese in a tortilla and zap in the micro for a few seconds. Bill M. Naples, FL > > > > What happens if you freeze it? > > > > > _____ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 All bread goes stale quickly in the frig. My gf bread lasts a week on the counter (about the limit for any homemade whole grain bread, including wheat breads, as we don't have access to commercial preservatives). If I make multipel loaves at aonce, I let it cool COMPLETELY (this takes at least two hours or you get the moisture inside the bag problem), slice (thin, about 20 slices/loaf, more or less), the put into a ziploc bag (1 gallon, freezer type) with wax paper in between (at Sam's Club, they have thin precut wax paper for deli/bakery use - works perfectly). Either take out in morning and let thaw at room temp, or toast to thaw. It will be slightly different in texture than fresh, but not stale like putting it in the frig. > -----Original Message----- > > Well, gluten-free bread is a toughy. If you leave it out on the > counter(in a bag) it goes bad really quickly. but if you put it in > the refrigerator, it gets stale quicker. --- [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2006 Report Share Posted February 1, 2006 Yes, I use this trick too. > > > > For those of you who bake bread regularly and live in a somewhat > humid > > climate (I'm in northern Ca), how do you store your fresh bread? I > > used to keep it in a sealed lg. plastic ziplocs (once cooled!) but > it > > accumulated moisture and got soggy over time. Now I keep it in the > > same bag, left open, wrapped in a paper towel. It works ok, but > I'm > > wondering if any of you have secrets for keeping the bread fresh. > I > > freeze the other half of the loaf, sliced, wrapped in plastic wrap > and > > then placed in a lg. plastic ziploc, but I'd like to extend the > fresh > > stuff as long as possible.. > > > > _____ > Quote Link to comment Share on other sites More sharing options...
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