[Sca-cooks] question about breads

[rbbtslyr]

I forgot to say refridgerate the mix for the 4 to 8 hours. Sorry!

Kirk 

Meddle not in the Affairs of Dragons, for thou art Chrunchy and Taste Good with Catsup or BBQ Sauce

Liberty Hill, SC Elevation 571 ft  

Liberty Hill, SC (Kershaw)
Longitude: 80° 48' 7" W (-80.8019°)
Latitude: 34° 28' 41" N (34.4781°)
Grid: EM94 
  ----- Original Message ----- 
  From: Alexa 
  To: Cooks within the SCA 
  Sent: Wednesday, June 01, 2005 1:17 PM
  Subject: [Sca-cooks] question about breads


  I will be making bread for an upcoming event.  Due to
  time and lack of large kitchen space, per norm, I
  would like  to premake the bread.  Any suggestions? 

   In a few modern cookbooks I have read the dough being
  frozen prior to rising, then when needed, bring dough
  out of the freezer, cover and let thaw and rise, then
  bake.  Has anyone tried this?  With everything else I
  will be doing the day or 2 before, I think it would be
  easier to thaw in stages and bake, then to have to
  keep stopping in the middle of chopping veggies, ect
  to mix dough,etc.  
  I have also heard of completeing the process and then
  freezing the baked bread then thawing to serve.  My
  only experience w/ this was w/ bread bowls that we
  made for stews.  At that point, you want it kind of
  day old/hard or you end up w/ mush. I don't want hard
  bread for feast.   

  Ideas??

  Alexa




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