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This basic loaf is a cinch to make. It’s best eaten on the same day or used for toasting the following day. For delicious variations, go to How To... make bread in the Know How section.
Per slice: 155kcals, 1.6g fat (0.2g saturated), 4.2g protein, 33g carbs, 0.6g sugar, 0.4g salt
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I've made this loaf and variations of it a few times and it's always great, I want to make it for Christmas Day to go with my Parsnip, Bacon & Thyme Soup starter and to save time and hassle want to make the week before, freeze then re-heat on the day itself. However I’ve read many comments on various other sites about how to specifically freeze homemade bread. Do I have to do anything special? One site suggested wrapping while still slightly warm to keep in moisture?
Yes, you can freeze it for up to 3 months.
Is it possible to freeze the loaf once cooked? I've never made before but want to give it a go!
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