Happy Thanksgiving and How to bring your bread back to "fresh out of the oven" status for your guests
Happy Thanksgiving! Wishing you a beautiful day with friends and family sharing delicious food.
I have been getting a lot of questions on how to thaw or ”refresh” a loaf of bread.
Here is what I do:
Heat oven to 375F. Unwrap the loaf you had in the freezer and spray it down with some water to get it wet but not soaking wet. Place it directly on the rack in the hot oven for 25-30 minutes. I usually put the loaf in with what ever else I am baking and if you are preparing Thanksgiving dinner the oven is on anyway and you can put the loaf in with any of your last minute dishes.
Day Old/ Week Old Loaf
If I have a whole loaf that is not frozen or I remembered to thaw it on the counter for a few hours, I wet it down just like the frozen one and put it in a 350F oven for 10-15 minutes and every time I pull these loaves out I am amazed that they get their fresh out of the oven taste and texture back! Your guest will think you just baked it.
If you are planning on using a fresh loaf from today in your stuffing, make sure to cut it as soon as you get home. It’s a little more difficult to slice and cube a fresh loaf, but the pieces don’t have to be pretty. But it is important to dry them out at least overnight otherwise they get too soggy.
P.S. Last week the printed version of the Bread Pudding was missing the number of eggs, sorry! It takes 2 for the recipe. The online version is all updated. I you are ever looking for any recipes they are on my blog www.stellabread.com/blog
This week’s Share
Ingredients: Montana grown organic wheat flour, water, organic sourdough culture, sea salt.
KAMUT Wheat Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, freshly milled org. KAMUT flour, whole org. KAMUT berries, organic sourdough culture, sea salt.
Polenta Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, organic yellow corn, organic sourdough culture, sea salt.