In our house, fresh breads seem to disappear almost as soon as they are out of the oven, making storage a non-issue! However, sometimes I need to be strategic and bake-ahead in anticipation of a busy work week or upcoming event. I love efficiency and optimization, so I wanted to pass along some tricks that help me keep my family fed with healthy whole grains and also help me keep sane. No matter what you’re baking, make sure it has cooled completely before storing. Here are a few other tips to keep in mind:
Loaf Breads / Dinner Rolls / Hamburger Buns
Yeast breads need to be taken out of the pan immediately after baking so they don't become soggy. You can cool them on a cooling rack or on the counter. Once they have cooled completely, store them at room temperature in air tight bag or container. Do not store fresh bread in the fridge or it will become stale.
Yeast breads can also be frozen for up to 3 months. Some people have a “baking day” and make everything they want for the month, freeze it (use freezer bags), and then pull it out as needed. Just let it thaw at room temperature before eating. This is especially helpful for special occasions and makes it much easier to get dinner on the table on busy nights!
Sarah likes to cut her loaves into slices before freezing so that she can take out individual pieces whenever she wants. After the loaf has cooled completely, slice, place parchment paper between each slice, and freeze in a freezer bag. This makes for an easy piece of toast each morning, with more time to focus on your favorite toppings! She would recommend 1/2 a mashed avocado + garlic salt + 1 fried egg. Yum!
Muffins / Banana Bread / Quick Breads
Muffins, Banana Bread, and Quick Breads should be left in the pan for 10 minutes after baking. This will cause them to “sweat” and help them release from the plan. Once cooled completely, store them in an air-tight container or bag along with a paper towel (helps keep them from getting soggy). They can be stored at room temperature or in the fridge for 3-5 days (if they last that long!), or frozen for up to 3 months.
Pizza is kind of a big deal in my house and fresh flour makes it even more glorious! Family night pizza night has been a tradition for years, but I would always feel super bloated afterward and would usually need some type of anti-acid (sorry if that’s too much information, but can any of you relate?). Anyways, pizza. Yes, it’s glorious now because I can use Unsifted’s Simple Sandwich Bread recipe to make a pizza crust at the same time as I make my sandwich bread - two birds, one (pizza) stone (see what I did there?). I can either make pizza that night or freeze the crust for a quick dinner down the road. To freeze it, bake the crust for 10 minutes at 350oF and then let it cool completely on a cooling rack. Once cooled, I place mine in a clean (unscented) trash bag, tie it closed and freeze it for up to 3 months. When you're ready to use it, thaw the top and then bake at 425oF. Pizza night in a hurry!
- Room Temperature: Up to 5 days in an air-tight container/bag
- Fridge: Avoid for yeast breads, ok for quick breads; 3-5 days in an air-tight container
- Freezer: Up to 3 months in a freezer safe container / bag (thaw before enjoying)
Happy Unsifted baking!