Advice needed re: storing bread

[ljt2r]

When you have a bread that is either covered in sprinkled, coarse sugar or maybe just really sweet and rich, how do you store it that walks the line between drying out and getting gummy? I usually store my yeast bread in a zip lock bag, which is fine, but when I try this with most sweet breads, and ESPECIALLY the ones sprinkled with coarse sugar, they get too moist and gummy. But I don't want to just leave them out on the counter... There are only 2.5 (me, DH & a toddler) of us here, so things just don't get eaten that quickly. I am in central PA where it is cold(ish) and dry right now.....

TIA Laura

[Gracie]

I freeze sliced bread. That way you can take out whatever you need and it's as fresh as the day you made it.

However some sweet breads are not eaten sliced (brioche rolls, challah braids) so that might not work for you. You might want to freeze chunks instead.

Loren

[ljt2r]

I freeze sliced bread. That way you can take out whatever you need and it's as fresh as the day you made it.

However some sweet breads are not eaten sliced (brioche rolls, challah braids) so that might not work for you. You might want to freeze chunks instead.

Loren

Do you put it back into the oven or just thaw at room temp?

[Gracie]

no just thaw at room temp. Slices take about 30 seconds to thaw (if that), chunks may take a couple of minutes, depending on size.

Loren

[ljt2r]

no just thaw at room temp. Slices take about 30 seconds to thaw (if that), chunks may take a couple of minutes, depending on size.

Loren

Thanks for the idea--although I would still be curious to hear if anyone else has this problem or how they handle it so I have an option other than freezing as well.....