The fact is that homemade bread will not keep as well as store bought bread but in spite of that, homemade bread will always taste better. It’s best enjoyed the first day so after you have slathered the first few slices with butter (oh, yeah! ?) freezing what’s left on the first day is the best idea. I suggest slicing and freezing it so you can thaw only the slices you need. (I separate my slices between wax paper for easy separation.)
If you do not freeze your bread the first day, here are a few tips:
1. Crusty bread can be stored uncovered at room temperature for the first day. By the end of the day, it’s best to wrap it in foil (not plastic) or in a paper bag and kept at room temperature for a second day. After the second day, it’s really best to freeze it.
2. Crusty bread will not be crusty the second day. You can re-crisp it by putting it cut side down on a piece of foil and place in a preheated 325° F oven, directly on your oven rack, for about 7-10 minutes.
3. Crusty bread should not be stored in plastic, which softens the crust. Aluminum foil is a better choice.
4. Crusty rolls are best frozen the day they are baked. To re-crisp, place frozen rolls directly on the oven rack in a preheated 325° F oven for 10-12 minutes. They’ll be even more crispy than first-baked.
5. A standard soft loaf is best stored tightly wrapped in foil or plastic at room temperature up to 2 days and after that should be refrigerated or frozen.
There is a lot of differing information available about storing homemade bread – not everyone agrees with storing bread in the refrigerator but it works for me. Feel free to add your own tips if you like. – Jenny Jones
Love the ease of making this bread 🍞. Give it to all my neighbors and family as gifts. Thanks Jenny
Please post video of your Dinner Rolls. (Love the crusty, BTW.)
Also, can you address advance prep for Dinner Rolls? I could only find No Knead Crusties in FAQs.
Thank you!
Hi Jenny, I have been making no knead bread since last summer, i still have a hard time turning the dough into a ball as the texture is really wet, and i turn the dough several times but it still doesn’t form a neat ball. What could be the issue?
It’s not supposed to form a neat ball, mostly just a blob because the dough is fairly wet. The FAQs might be helpful.
Made this recipe this morning. Very easy. Looked nice but I find it a bit bland. However it was fun to make and will make it again.
Hi!
I felt it was a little bland as well.
I borrowed from another bread recipe that if using kosher salt, double the amount.
So I increased salt to 2 tsp and also added 1 tsp sugar. It makes a huge difference in the flavor.
Good luck!
I wrap my my loaves in plastic wrap then keep them in a air tight container, we slice them as needed. The last couple of loaves lasted about a week.
Wow! My bread making has always been questionnable at best but this recipe came out looking like the photo with no mess or work. I used Einkorn flour because that as what we had open and it still came out crispy and tasty, likely just a little denser because of the Einkorn which is supposedly better for gluten sensitive people.
Hi
I used garlic salt instead of regular salt then buttered the top with melted butter and sprinkled herb/garlic seasoning on it before the last oven entry. Went great with my lasagna.
When you freeze the no-knead rolls, do you put them in plastic bags?
I have a bamboo bread box that keeps my bread fresh for a couple of days, but I usually end up freezing it. I slice it and put in it zip top freezer bags and suck as much air out as possible with a straw.
I use plastic freezer bags.
You’ve still got it Jenny! I love your passion for baking. During these difficult times for our country, you’re videos are a welcome relief. ❤
I’m a former Chicagoan who couldn’t take the cold anymore so I moved to CA. I miss the people and pizza!
Bread baked beautifully with a great crispy crust
Once it cooled, crispy crust became chewy
How do I keep it crispy?
Thanks
Bread baked beautifully with a great crispy crust
Once it cooled, crispy crust became chewy
How do I keep the crust crispy?
Thanks
I wrap mine in parchment paper or not quite closed aluminum foil. (Top abit open.) this is hot pickled jalapeño & a couple chopped cheeses- whatever is on hand!
then, into a cool dark cabinet.
I am rabidly addicted to this lately.
I bake it in a loaf pan to slice/fit my toaster, then butter. Sigh! This is my breakfast toast, with salad, lol. Nirvana treat, Nom nom!
I was leery of jalapenos, too hot! – but the cheese and baking tones them down, So for anyone skirting jalapeños! Don’t be afraid to use hot!
I get them by the jar at smart&final.
I whisk in spices before adding water and salt. I don’t use straight water, but chicken bouillon mixed in. (Savory flavor max!) I am always experimenting…lol!
Jen
Addendum to my storage, it easily lasts a week, no diminishing quality. Stays crusty and soft inside.
Hi, Jen. SNAP! I use parchment paper as well and store in my crock pot. Lasts about a week.
What about those linen bags?? I make homemade bread but can’t possibly eat it all….
I could not find fast rising or quick rising yeast. I used regular active yeast but every time I made bread it did not come out anywhere near as good as it did the first couple of times when I used fast rising yeast. Does the type of yeast really have that much influence on how the bread turns out?
Jenny said in her video she’s used both kinds with no difference.
I can’t keep this bread available. It is eaten as fast as I can make it. Great problem to have. One question is there a way to freeze dough and then be able to thaw and bake as needed??? If so what part of the process?
Thanks so much. Danny
Last sentence of the first bullet:
“After that is should be wrapped tightly in plastic and refrigerated or frozen.”
Third bullet:
“Crusty bread should not be stored in plastic. Aluminum foil is a better choice.”
Hmmm….
I understood this to mean plastic ONLY when being stored in the fridge or freezer. So for long term storage?? I think?
That was kind of confusing so I did my best to clarify it.
One bullet is for crusty bread, the other is for soft bread. 🙂
Crusty, artisan style bread should not be stored in plastic, but a soft loaf can be stored in plastic wrap or a bag.
As a newcomer to bread baking I cannot believe how easy this recipe is to make, and the results are amazing! The inside is tender and rich and the outside is so crispy. I’ll be baking more for family this week!
Jenny
I agree with you 100%.I like your methods.
Not a question, but a compliment. Life is in good hands with you on the web. I’ve made bread all my life, and, of course, have some fav recipes, but I love your quick no knead bread because I don’t need to whip out my bread mixer or maker. I also love the way you answer questions, with awareness of many ways to do things. You’re just wonderfully viewable and helpful. Thank you.
Ditto. And ditto my ditto.
I most always slice and freeze my bread soon after it cools down.
After reading that linen bread bags are good for homemade bread, I made one, very pretty but didn’t keep my bread any fresher. Maybe it was due to the weather that week.
Leftover bread? My husband never has any leftover! 😀
Categories
Archives