|The New Family Bread Book|
|by Ursula Ferrigno|
We all know that to get good flavour and texture in a bread we must allow time for kneading and rising.
11 - 20 of 44 for freeze bread
Beat eggs and ... two greased and floured loaf pans. Bake at 325 degrees for about 1 hour. Freezes well - nicer texture and slices better after freezing.
You can "put this bread dough down" in ... (and most breads) freeze beautifully. Wrap cooled bread in double plastic bags, ... freezer burn, and freeze.
Mix water, yeast, ... small tennis ball. Freeze on a cookie ... side. Start dough 2 1/2 hours before serving time if you do not plan to freeze the dough.
Beat eggs and ... turning brown, and freeze. Thaw for use in cakes or breads. You can ... freeze. When it thaws, put it in the bread pans for its second rise.
In small saucepan, ... minutes or until bread is browned. Bread ... 1 loaf. TO FREEZE: Cool; wrap ... temperature several hours. Reheat, at 325 degrees, 1/2 hour.
Soak apricots in ... and flour a bread pan or a ... comes out clean. These freeze well. I always make batch after batch after batch and freeze the extra.
Preheat oven to ... completely. These loaves freeze well. If you do freeze them, heat them in a 350 degree oven for a short while, then cool before slicing.
Cream sugar and ... coffee can covers to put on cans for freezing. Wonderful to make ahead and freeze for Christmas. A favorite of my mother, Nellie Farrell.
Shred zucchini like ... desired. Bake at 350 degrees until done. Makes 2 loaves. Shredded zucchini freezes nicely. Just put in container as is, seal and freeze.
Mix all ingredients ... browned. NOTE: May divide batter between two small skillets and freeze one for later use. Freezes well for at least three months.
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