Welcome toThe Cheaters Guide to Thanksgiving.
It’s also one of the easiest to push off or forget.
Maybe we’ve been thinking about fresh bread the wrong way.
Take some of the pressure off and freeze your Thanksgiving bread today.
Timing out freshly baked loaves on the day-of is almost sure to give you agita.
I much prefer to remove the risk.
Here’s how I freeze bread, and how I reheat it to be as good as fresh-baked.
Keep it in shape
Fortunately, many foods keep well in the freezer.
For the breads sake, freeze it first, uncrushed, for 30 minutes before consolidating.
To do that, clear space and remove obstacles.
Then put breads on a sheet tray with nothing stacked on top of them.
Once theyre solid, you’ve got the option to pack them into a freezer bag.
check that to squeeze out as much air as possible to prevent freezer burn.
Using a freezer-safe container to sequester your breads away from the other stuff works well.
This is the visual result ofsublimation, when ice turns directly into water vapor.
To prevent freezer burn, minimize the foods exposure to the dry, circulating air of the freezer.
Foil wrappings or thin stretch plastics are not airtight.
Use specifically labeled freezer bags (They’re usually thicker than others), or try doubling up.
Put the frozen bread into the bag, squeeze out as much air as possible and seal it.
Then, if you’re using one, slide it into one of those close-fitting storage tubes.
Reviving your frozen bread for dinner
Bringing your breads back to life is easy and fast.
You have a couple options, and it’s really up to preference.
Remove your rolls, biscuits, or loaves from their ice kingdom.
Thaw and bake.Place them, still wrapped, on the counter for 30 minutes to thaw.
Bake from frozen.Place the bread (still frozen) directly on a parchment paper lined baking sheet.
Bake the bread in a 350F oven for 10 to 25 minutes, depending on the bread’s size.
Bake the bread in a 400F oven for 10 to 15 minutes, depending on the bread’s size.
