Bready for the Holidays: Prepping & Freezing Bread

配料

ONE dough…FOUR types of bread to stock your freezer with for the holidays!

All of these are made using my Same-day Focaccia Dough which is pinned at the top of my page here. Detailed recipes can be found in my cookbook 3 Doughs, 60 Recipes, though I’ll add the ones I’ve shared on here to the Holiday Bakes Highlight button so they’re easy for you all to find.

Freeze in large freezer storage bags, always remembering to push any excess air out before sealing. These are the IKEA 6L/6QT freezer bags. They come in a box with 5QT/ 4.5L bags in it too. Use any brand of course, but hopefully knowing the size is helpful!

Always reheat from frozen at 200C/400F.

MINI FOCACCIA ROUNDS:

Wrap the amount you need in foil and reheat in oven for 13-16 minutes or until heated through. Peel back foil for last few minutes to allow bread to crisp up.

USE FOR: sandwiches, individual pizza bases, for dipping into soup, sliced to accompany a cheeseboard.

DUTCH OVEN BREAD:

Slice before freezing and simply toast slices from frozen or leave out to defrost if you’d like untoasted bread for sandwiches.

USE FOR: sandwiches, French toast, toast

SANDWICH ROLLS:

Wrap the amount you need in foil and reheat in oven for 15-20 minutes or until heated through. Peel back foil for last few minutes to allow bread to crisp up.

USE FOR: sandwiches, garlic bread, French bread style pizzas, sliced to accompany a cheeseboard

FOCACCIA:

Wrap portions in foil and reheat for 15-20 minutes for 15-20 minutes or until heated through. Peel back foil for last few minutes to allow bread to crisp up.

If reheating entire slab it will probably take closer to 25 minutes to heat through.

USE FOR: sandwiches, focaccia slab sandwiches, as a side for dinner, to make my cheesy garlic pull-apart bread (posted 24th Nov), sliced to accompany a cheeseboard