This is probably a very stupid question...
I have a weird thing abotu frozen foods so I never buy them. However a type of bread that I want to try (Ezekiel Sprouted Grains) is only available frozen in the health food shops where I live.
How do you thaw frozen bread? Do you just stick it in the fridge? On the counter? Does it get soggy? Anything else I have know?
First, is the frozen bread packaged in a wrapper that has instructions on it? If so, follow them. Otherwise, slow thawing will take place in the fridge, faster thawing will occur on the counter. Is the bread already sliced? If so, you can thaw what you need at a given time.
I bake bread and freeze it, using only what I need at a given time. Works for me!
As for the word, 'organic', with respect to how food is produced doesn't register with me. Anything composed of carbon, hydrogen, and oxygen is organic. That includes you and me.
ChiliDude is right about the fridge. But if I'm fast-defrosting bread for say, dinner, I put it on a pizza stone in the oven. Set the oven to the lowest temp and check/rotate often. It always comes out perfectly defrosted and barely toasted.
Bread freezes amazingly well -- even sandwich bread. My family often keeps sandwich bread in the freezer, removing slices as needed.
Slices thaw quickly at room temp. Even a whole loaf will probably thaw in under an hour . Keep slices wrapped in plastic or they will dry out while thawing. It doesn't get soggy (not sure why ... it just doesn't).
You can also pop it into the toaster while it's still frozen.
Is it dough or cooked?
If it's dough defrosting can take several hours. Generally you put it in a bowl or bread pan on a countertop and cover with a damp cloth or plastic wrap that has been coated with butter or cooking spray, then let it sit until it rises to the desired height.
I fell for the ezekiel sprouted grain thing once. Never again. First of all, it's not real bread; i don't think it has any flour in it. and if it does, it just has a weird and unpleasant consistency. if you're looking for a flourless bread replacement and you're not expecting it to taste or feel like real bread, then go for it. otherwise, run far in the opposite direction.
as far as freezing bread goes: we keep our bread and pitas in the freezer and thaw it, as we need it. we don't eat a lot of bread and it tends to go stale before we get through it, so this has been a good solution for us. i'll usually either pop it in the microwave for 20 seconds or put it right into the toaster. otherwise, just leave slices out for ten minutes or so and they'll defrost. if i buy fresh bread or a baguette from a bakery, i'll try to get through it before it goes stale. otherwise, defrost in microwave and crisp it up in the oven.
I generally toast my Ezekiel, but it does thaw at room temperature with no detriment to the final product. I do have to agree with funkymonkey in that the taste is different from standard yeasted bread (which I find to be superior). However, Ezekiel is easier to digest and a great product out there.
I can never go through a loaf of bread before it turns stale/gets moldy. I always keep a bag of sliced bread in the freezer (I like Trader Joe's sprouted ones.. I forget exactly what they're called). When I want some, I simply pop it in my toaster and toast the slices twice on a medium-low setting. (If I wanted more toastier toast, I'd turn up the heat for the second toasting.) It works every time.
first ezekiel is not supposed to be sprouted - sprouting defeats the whole of the bread....look here: http://www.breadbeckers.com/
they give the recipe and the truth of the origin and purpose of the bread.
Also, I thaw already cooked bread in the fridge.
Thaw frozen dough that you have made: Use dry yeast, NOT instant.
Double the amount of yeast to compensate for die-off in the freezer.
*may not have to double – heat kills yeast, not freezing.
**gluten is what is affected by freezing – use high gluten wheat to make.
Let it rise once in the oiled bowl.
Punch down, knead and shape into loaves.
Wrap well/tightly, then wrap again.
*one site says line loaf pan with wax /parchment paper, put dough in; freeze for 1-2 hours. Finish wrapping in the lining paper, then wrap again. Put wrapped loaves in large plastic bag. Date it.
Unwrap, place in a greased loaf pan overnight in fridge.
*unwrap, place in greased loaf pan, oil top, let rise.
Allow to rise but give a minimum of 2 1/2 hours. Could take 4-6.
One site says keeps 4 weeks, one says up to 2-4 months.
good luck, eat well.