"Dave Bell" > wrote in message
rea.net...
> What is considered the best way to preserve batches of bread, for
> relatively short periods? Some of the recipes I have been experimenting
> with make more than we would readily consume in a couple of days...
>
> Fully bake and refrigerate? Freeze?

Dave,
Cut your freshly baked loaves after they have cooled into your
preferred size.
Wrap each of them in a plastic bag taking care to not leave large
pockets of air....the more airtight you can make the packages, the better.

To restore the packages to a freshly baked state; heat your oven to 240
centigrade.
Place the still frozen package into a microwave and heat for 30 to 40
seconds.

Unwrap the package, bread will be hot and too moist, now into the hot oven
for
two minutes....result will have a crispy crust and probably better than when
freshly baked.

I've kept bread frozen for up to three months and it has been very handy if
and when visitors arrive without warning...

Works best with Vienna and French breadsticks.

regards Ray (Victoria, Australia)