Re: Bread (supermarket) and refreezing
I used to do this years ago but I think it makes the bread taste funny. Ok for toast though. I don't eat regular bread now as gluten makes me ill. The great thing about gluten free stuff is that it doesn't go off too quick so you can just keep it for about two weeks with no mould. But I wouldn't recommend it as gluten is delicious.Re: Bread (supermarket) and refreezing
Re: Bread (supermarket) and refreezing
Re: Bread (supermarket) and refreezing
I generally freeze bread as soon as I get it home from the supermarket and take out a couple of slices at a time as needed. This has been done this for around 10 years now and it must have saved no end of waste bread, especially in the summer when older bread can start to go mouldy.Re: Bread (supermarket) and refreezing
I think the answer is to not freeze the bread for any longer than necessary. Like others we freeze sliced bread and just take out a few slices at a time. I like tiger loaves and chop them into three and bag them up separately before freezing, easier than trying to chop a frozen loaf!Re: Bread (supermarket) and refreezing
I've over the years frozen loads of bread defrosted it and had to put some back in the freezer to defrost another time. We are all still here never been ill or even noticed a difference in taste or texture. I've got a freezer full at the moment rolls and loaves, I make a loaf a day, my husband batch bakes in the evening so we have enough to take on holiday with us.Re: Bread (supermarket) and refreezing
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