Holiday bread-gifting questions
Hello all,
I was wondering if any of you have ever made bread machine loaves for gifts?
What's the best way to store is and how far ahead can you make it?
(In our home, fresh bread often does not last more than a day or two, especially if it comes out really tasty! We usually store it in the fridge or on the counter in a jumbo zip-lock bag. Zip locks don't seem especially festive, but I worry plastic wrap won't keep it fresh enough.)
Also, I was wondering if you have ever made the dough and taken it out to bake in the oven, so you could get a jump on the next batch? Is there a rule of thumb for baking temp and time? (ie 350 degrees and check it to see when it's golden colored? )
I had the thought of making the 2lb batch of dough and dividing it up into those mini-quick bread loaf pans. (ie the rectangular 3x5 ceramic ones?) Can you bake regular bread in ceramic or glass, or is metal best?
I'm guessing without the teflon coating, I'd need some baking spray so they don't stick?
Any tips, warnings, or recipes welcome!
Thanks!
I was wondering if any of you have ever made bread machine loaves for gifts?
What's the best way to store is and how far ahead can you make it?
(In our home, fresh bread often does not last more than a day or two, especially if it comes out really tasty! We usually store it in the fridge or on the counter in a jumbo zip-lock bag. Zip locks don't seem especially festive, but I worry plastic wrap won't keep it fresh enough.)
Also, I was wondering if you have ever made the dough and taken it out to bake in the oven, so you could get a jump on the next batch? Is there a rule of thumb for baking temp and time? (ie 350 degrees and check it to see when it's golden colored? )
I had the thought of making the 2lb batch of dough and dividing it up into those mini-quick bread loaf pans. (ie the rectangular 3x5 ceramic ones?) Can you bake regular bread in ceramic or glass, or is metal best?
I'm guessing without the teflon coating, I'd need some baking spray so they don't stick?
Any tips, warnings, or recipes welcome!
Thanks!