King Arthur's Bakers are here to solve the culinary puzzles you share with us, whether by phone, computer or by the good old postal service. In Ask the Baker's Hotline, Annabelle will pick the brain of the talented King Arthur Baker's hotline team to address some of your most frequently asked questions. Today's question: how to rise (and thaw) bread.
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Clear some space in your fridge – we're here to talk about freezing bread! Because this household staple is usually done within a few days, the freezer is the best option to keep it fresh; keeps freshly baked bread at its peak. And helpfully, most bread can be frozen for up to three months. (But try to finish gluten-free bread within a month, as it loses its integrity faster.)
With advice from Baker's Hotline Maranda herself, we've got the tips you need to store (and thaw!) bread and rolls properly to prolong freshness and help you plan ahead for the holidays or gift-giving. (And if you're looking to save unbaked dough rather than already baked bread, learn how on our blog: Can I freeze my yeast dough?)
First: Let the bread cool before frosting
“Always let your bread or rolls cool completely before frosting,” Maranda points out.
If it's wrapped while it's hot, the steam will be trapped and turn into condensation, promoting possible mold and bacteria growth on your bread. We want to avoid this! So let your bread cool completely to room temperature. or cooling rack it helps the bottom of your bread cool without losing any of the crispiness that's been built up in the oven.
Photography by Rick Holbrook; food styling by Kaitlin Wayne
Airtight storage is a must
Look inside a restaurant or bakery's refrigerator and you'll find pans of baked goods wrapped really, really well with many layers of plastic wrap. It may seem excessive, but this is done to ensure that baked goods are not exposed to air, which causes them to absorb odors and go stale much faster.
“I like to use multiple layers of sealant,” shares Maranda. “For example, I'll wrap a loaf of bread in plastic and then put it in one bread bag. Or I'll use foil as a first layer, then put it in an airtight container.” (For more single-use alternatives to wrapping your bread, see our blog, How do I get single-use plastic out of my oven?)
Freeze now, frost later
Some breads, especially those served during the holidays, require some sort of topping after baking: melted butter, a confectioners' sugar glaze, cream, etc. it's melted,” says Maranda.
Photography by Rick Holbrook; food styling by Kaitlin Wayne
This goes for recipes filled with any kind of cream, like these Gingerbread Cinnamon Rolls with Cream Cheese Frostingany bread smeared with a glaze, as Cardamom bunsor finished breads with melted butter, like ours Pepe Clover's Cacio Rolls.
For breads with dry toppings like seeds or nuts, you can simply freeze them as is. Two wonderful loaves from us Holiday bread collection, Pumpkin-Sunflower Harvest Bread AND Blueberry Pistachio Wreath, they are both great candidates for baking and freezing before a party.
Divide and conquer
If you've ever tried to break off single slices from a piece of frozen sandwich bread, you know it's not particularly effective for anything other than cooling your hands. Maranda has some tips to help: “If you're freezing sliced bread—which is a great way to keep the bread fresh without thawing more than necessary—I recommend dividing the slices into groups of of two or four (or however many you use at a time), so you don't have to thaw all the bread.” You can keep the slices grouped reusable, individual bags or we divide them into smaller ones parchment square paper.
Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
What is the best way to defrost bread?
The best way to defrost bread and the fastest way to do it are not the same. First, let's cover the best way. “Simply move the wrapped loaf from the freezer to room temperature for three hours or so, although depending on the size of the loaf and the temperature of your kitchen, it could take longer,” says Maranda. “The rolls will take an hour, while the slices should thaw in less than 30 minutes — or they can be thrown straight into the toaster from the freezer.”
Nothing beats freshly baked bread, but thawed bread that has been properly frozen is about 90% as good. Give the crust of artisan breads as baguettes OR White crusty bread without mix a quick refresh in a 350°F oven, covering with foil to prevent over-browning, if necessary.
The quick way to thaw bread isn't something I recommend doing for a whole loaf of bread, but it can come in handy just a little bit: using the microwave. It's best for thawing a single roll or several slices of bread, preferably if you plan to fry them or use them for a grilled sandwich, as the microwave tends to dry out the bread and leave it rock-hard.
To thaw the bread in the microwave, wrap each piece in a damp paper towel (or tea towel) and microwave on its own for 30 seconds. A roll may need up to 45 seconds. (You can use the same paper towel for each loaf if you're thawing a lot.) It works well when you need or grilled cheese now, but thawing at room temperature is always preferred for the ideal texture.
So how holiday bread shared between friends and family, don't worry about finishing it right away. Make a little place in the fridge, wrap up those festive breads and you can enjoy them for months to come!
Watch Martin show you how to get the perfect figure Pumpkin-Sunflower Harvest Bread:
Cover photo by Rick Holbrook; food styling by Kaitlin Wayne.
