[Sca-cooks] Feast quantities

[Decker, Terry D.]

Frozen loaves of baked bread not quite as good as day old bread, but they
are useable.  It helps to warm them briefly after they thaw.

Frozen dough takes longer to thaw and bake, but it uses less freezer space.
As an added advantage, you get the odor of baking bread as an enticement to
join the feast.  It does help sell seats at the feast, if you have any left.

I've also spent the two days before the feast baking bread at home and not
worried about cold storage.

My preference, because I am a baker and fresh bake goods are one of the
hallmarks of my feasts, is to take over the kitchen on Friday and bake
everything fresh. But I've played with most of the other methods, due to
considerations of time, storage, site and quantities.

Bear

>    I have for a feast of 250 people prepared all the bread
> bowls needed ahe=
> ad of time nad frozen the finished bread.  leave in the
> plastic bag unopene=
> d to thaw and they will be as good as the day of baking.
> let cool totall=
> y on the day of baking and place in plastic bagsin the
> freezer.   thaw when=
>  neeeded.    works wonders gets you the types of bread you
> want and no stre=
> ss so long as you have freezer space.
>
>
>        Naomi Macailpein