Cooking Tip

Storing Bread

• Keep pan breads tightly wrapped and store at room temperature. Refrigerator storage has a tendency to stale bread quickly. Refrigerate only those breads that have a custard or meat filling. Crusty breads should be stored in paper bags that breathe.
• To freeze, wrap in air-tight, freezer-suitable packaging. Freeze and hold breads and rolls at 0°F up to three to six months. Commercially baked breads may be frozen in their own wrappings if they are used in one or two weeks.
• When grating zucchini, leave the stem on to give you a grip as you work.
• Thaw frozen bread at room temperature. Microwave thawing is not recommended because bread may dry out and become over-heated, which results in toughening.

See also:
Reviving Quick Breads
Bread Basics