Parbaking bread was I got a new one for you; No SUGAR

[Guest guest]

> I didn't know that! I usually don't make bread by hand - I use the

> machine, one loaf at a time, and each cycle is about 4 hours.

> Doesn't produce enough for us. This family can kill a fresh hot loaf

> in 15 minutes flat! LOL

 

*lol* I know the feeling!

 

> You work at a bakery, right? Please share your wisdom with me! I SO

> need it! Par-bake for how long? Can I freeze dough?

 

I did. I just quit a couple of days ago after too many personality

conflicts.

 

As far parbaking - I'm not sure how it would work in a bread machine -

maybe use the machine to make the dough and shape it yourself.

Anyway, you'd bake it until the crust is set and just begins to color;

a whole grain bread (usually a bit denser than a white one) will need

to be a little darker - you want the center to be set. This will be

trial and error. Take it out (leave one or two behind to finish if you

like, so you can eat it right away) and let it cool on a wire rack.

When cool enough to do so, wrap in plastic, then wrap again in foil.

Write what it is on the foil, then write the temp you bake that recipe at.

 

When ready to use, take it out of the freezer and leave it wrapped,

letting it thaw. Preheat the oven (or toaster oven if it's a small

loaf; in either case you wrote the temp on your foil, right?), unwrap

the bread, and bake til you have the crust you like.

 

It's better to freeze a loaf than dough unless you feel like kneading

again when it thaws! :-) Plus the parbaked loaves will last much

longer in the freezer.

 

*breadloverhugs*

Amy