While it's cool enough to run the oven, but not too cold, make double batches of bread and freeze half. That way, on a winter's day you can enjoy a fresh loaf of bread without worrying about whether you can coax it to rise. Pictured above are loaves that are shaped and frozen before the final rise (make sure they'll be small enough to fit in the pan!), but you can also freeze parbaked loaves (a.k.a. "brown and serve"). To do this, bake the bread for about 75% of the baking time, until it is cooked through but not browned (185° internal temperature). Cool completely, wrap and freeze.
4 comments:
You could put this on the recipe blog as well. I just shared all the things in the "freeze-ahead" category with someone. This would fit well there.
To coax rising in the winter, I'll put my dough in the oven with just the light on. Not warm enough to bake the dough, and perfect temp for rising.
I turn on microwave for a few minutes with a bowl of water in it and then put my pans in. I can fit two pans in there and it holds the heat in really well.
Mrs. N, I've done that before, too with a mug of water from my tea kettle; it works well, though some days I have to add fresh water at some point because it's just so darn cold. I'm just freezer-happy lately, I guess.
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