"Polly Esther" > wrote in message
...
>
> "Julie Bove" <>
>> I don't understand why you would want to do that. Why not just bake it
>> and freeze it?
>>I've got the part about bake. Know how to freeze. It's after that where
>>special technique comes in. I was wondering if baking it until pretty
>>much done and after thawing, maybe covering it with foil with a dome
>>spritzed with water on the foil would produce a 'just baked' bread. Polly

But I am just wondering *why* you would want to do this? I do know of par
baked breads. Some come shelf stable and in a specially sealed package and
some are frozen. But all are yeast breads. Just can't see why you would
want to do this with a quick bread.

Another thought would be freezing the batter. I can't say for sure that
this will work. But my daughter's school sold frozen cookie dough and
muffins in foil pans. I didn't buy any because we don't eat that stuff.
But it must work.