| T O P I C R E V I E W |
| Patsy |
Posted - Aug 09 2007 : 1:42:20 PM
I would like to make bread for just one or two people. A full loaf always goes to waste (or should I say, goes to the birds).
I am especially interested in artisan breads. If I use a half recipe, do you think the bake time would be the same?
Lots of experts on this board and just wondered your opinion.
May God bless those who love the soil,
Patsy
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| 7 L A T E S T R E P L I E S (Newest First) |
| Hideaway Farmgirl |
Posted - Aug 14 2007 : 11:28:02 AM
Patsy, you could always share the second half with someone else; say, a farmgirl in Virginia, if you can't find anyone closer to home!
Seriously, I make loaves of bread in my bread machine and when I have time, I make multiple loaves up and freeze them; so you should be able to double-wrap half-loaves for your freezer (or for shipping to us, LOL).
Jo
"Wish I had time to work with herbs all day!" |
| kitchensqueen |
Posted - Aug 13 2007 : 5:35:24 PM
I also recommend making a full batch. You can form the dough into several smaller loaves, bake them and defrost what you need.
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| emsmommy5 |
Posted - Aug 10 2007 : 07:31:18 AM
You can freeze the dough. I let it rise once before freezing. But I will admit, for most breads, parbaking is great. I especially like pre-baking pizza shells.
Lord, keep your arm around my shoulder and your hand over my mouth! |
| Ronna |
Posted - Aug 10 2007 : 07:25:51 AM
May I suggest parbaking what you won't be using right away? Bake at a slightly lower temp until the loaf is baked but not browned. You can freeze or refrigerate at that stage and just finish it off to brown and freshen when you need it. I expect everyone has seen "brown and serve" rolls at the market, especially around the holidays. Same concept.
Ronna |
| Patsy |
Posted - Aug 10 2007 : 06:34:53 AM
Do you think it would be okay to freeze some dough? I have seen it at the supermarkets in the frozen section but never knew if it tasted the same. Maybe double wrapped in plastic wrap? That would sure solve some of my problem. Do you think you would let it rise once before you freeze it or would you freeze it right after the dough is made?
May God bless those who love the soil,
Patsy
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| Tina Michelle |
Posted - Aug 09 2007 : 4:06:34 PM
why can't you create dough and freeze portions for later use? they sell frozen bread doughs at the stores..I would think you could do the same sort of thing at home???
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| Alee |
Posted - Aug 09 2007 : 3:51:30 PM
It should be roughly the same bake time but maybe less by 5-10 minutes depending on the bread. I would try and just watch that first batch until you see that signature golden-brown color.
Alee
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