Why does my homemade bread not freeze well?
The problem is my husband doesn’t like the bread after it has been frozen, but is quite happy to eat the branded ones after they have been frozen. So the day I made the bread dough mentioned above my husband suggested I turn it into pizza bases and he went off to the supermarket to buy his favourite brand of bread. (I am now pretty intrigued as to how my not supposed to be pizza dough bases frozen in a tea towel wrapping will actually taste once I get around to cooking them!) I did say that I wouldn’t be able to stop my husband from going to the supermarket, but I would like to try and prevent it wherever possible.
So does anyone have any tips for me here? Does bread made with fresh yeast freeze better (I am using fast action yeast in a breadmaker)? Should I make smaller fresh loaves daily? Do you have any other suggestions?
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