Cutting And Storing Yeast Products - Toastmaster Bread Box 1196 Use And Care Manual

CUTTING AND STORING YEAST PRODUCTS
• CUTTING
Because loaves baked in a breadmaker are shaped differently from tradition bread loaves, below are
several ways to cut them:
• Use an electric knife for best results when cutting hot bread loaves. Otherwise, a sharp serrated or
sawtooth bread knife works well.
• For square slices-place the loaf on its side and slice across the loaf. We find this is the easiest way
to cut loaves.
• For rectangular slices-place the loaf upright and cut from the top down. Slices may be cut in half,
lengthwise or crosswise.
• For wedges-place the loaf upright and cut through the center from the top down. Place each half cut
side down and cut lengthwise into four, six or eight wedges.
• STORING
If you have leftover bread, store it as follows:
• Store bread tightly covered at room temperature up to three days. If weather is hot and humid, store
in the freezer.
• Store bread tightly covered in the freezer up to one month. Slicing the loaves before freezing makes
it easy to use one slice at a time.
• Do not store bread in the refrigerator because it tends to dry out and become stale more quickly
than commercially made bread.
• Leftover bread can be cut into ½-or 1-inch cubes for use in your favorite bread pudding, crouton and
stuffing recipes. Keep a tightly closed container in the freezer to add to as needed.
• FREEZING OF BAKED YEAST PRODUCTS:
When freezing a baked yeast product, it is important to have it completely cooled before wrapping to
prevent moisture from making the product soggy.
Do not frost before freezing. Freeze cooled unwrapped product one hour to harden. Remove from
freezer; wrap in plastic wrap or aluminum foil. Place in plastic bag and seal. Freeze for up to six to eight
weeks.To thaw, partially open wrappings to allow moisture to escape.
• FREEZING UNBAKED YEAST PRODUCTS:
Freezing dough for later shaping and baking is done after the dough is finished kneading and before
the first rise. Divide dough into desired amounts and flatten into disks, one-inch thick. Place on cookie
sheet and put in freezer one hour to harden. Remove from freezer; wrap with plastic wrap or aluminum
foil. Place in plastic bag and seal. Dough can be kept in freezer up to four weeks. To thaw, place
covered dough in refrigerator overnight or for several hours. Place uncovered dough on counter for
fifteen to twenty minutes to bring dough to room temperature. Punch down dough. Dough is now ready
for shaping and second rising.
Dough can also be frozen after being formed into a desired shape and before proofing. Place shaped
dough on cookie sheet; put in freezer one hour to harden. Remove from freezer; wrap with plastic wrap
or aluminum foil. Place in plastic bag and seal. Dough can be kept in freezer up to four weeks. Thaw
the covered frozen dough slowly in your refrigerator overnight or for several hours.
Bring dough to room temperature partially unwrapped to allow moisture to escape. Let dough rise to
double before baking. Bake according to recipe instructions.
If an unbaked product needs to be frozen longer, add one half again as much yeast as called for in
recipe. Dough may be frozen up to six months.
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