|Homemade bread - including my successful Sun Oven experiment|
Please allow me a bit of a brag: I have stopped buying bread at the store altogether. Between my NutriMilland my Bosch mixer,making bread with wheat from my food storage couldn't be easier. I bake four loaves at a time (the Bosch can handle six, but I only have four bread pans!) and freeze them.
Here's the problem: my frozen loaves just aren't as moist and tasty as they are when fresh.I have experimented with the type of sugar I use in the bread - white sugar, honey, or brown sugar. I have experimented with the type of wrapping I give the bread before freezing it - a freezer bag, foil, or a layer of plastic wrap, then foil.
Nothing I've tried seems to make much of a difference.
So I ask you, gentle readers: what are your best tricks for freezing bread so that the taste and texture when it thawed is like freshly baked bread?