Comments on: Whole Wheat Dill Beer Bread

By: limewire

limewire — Fri, 30 Apr 2010 08:29:20 +0000

wow nice info man.

By: Pinjing

Pinjing — Tue, 02 Mar 2010 03:05:59 +0000

Thanks If the recipe makes a lot, I usually slice it up after it’s cooled, and double wrap half of it in aluminum foil and freeze it. Then when I’m ready to eat it, I take it out the night before and let it defrost overnight in the fridge. The bread doesn’t suffer any changes in texture or moisture content, which is pretty amazing If it’s a lean, artisan type bread, it’s best to keep it at room temperature in an airtight container out of light; if it’s a quick bread, I usually end up just putting it in the fridge after one or two days.

By: Daisy

Daisy — Mon, 01 Mar 2010 18:43:33 +0000

Looks yummy! How long do your loaves of bread typically stay fresh? I’ve tried making bread before but I find without the help of preservatives they go stale pretty quickly.

By: Mei

Mei — Mon, 01 Mar 2010 07:06:15 +0000

I had a slice with my omelet today . . . yum!