Storing bread will help keep it fresh
for future picnics and parties.
- Remove hot bread from the machine as soon as it is done and turn it out on a wire rack to cool completely. (If the bread cools in the machine, it may become damp and soggy.)
- To store at room temperature, wrap the cooled bread in foil or plastic wrap, or place it in a plastic bag. Store it in a cool, dry place for up to 3 days.
- To freeze, place cooled bread in a freezer bag or container. Freeze loaf for up to 3 months. To serve the frozen bread, thaw it in the packaging for 1 hour. Or, remove from packaging, wrap frozen bread in foil, and thaw it in a 300 degree oven for about 20 minutes.
- To refrigerate bread dough, place it in an airtight container and refrigerate for up to 24 hours. (Make sure the container is at least twice the size of the dough. The dough could rise enough to burst out of a small container.) Bring the dough to room temperature before shaping.
- To freeze bread dough, place it in an airtight container. Seal, label, and freeze for up to 3 months. To use the dough, let it stand at room temperature for 3 hours or until thawed. Or, thaw it overnight in the refrigerator. Shape and bake the bread as directed in the recipe.