Parbaked bread or frozen and shaped bread dough anyone?

Anyone interested in getting par baked bread (take from freezer, throw in oven to finish baking) or bread dough that’s been shaped and frozen, but still needs to rise? In the later case, you’d need to get the same pans as i use because the bread won’t hold its shape once it thaws and rises. Let me know. I’m not baking until late April, but have been thinking about putting this on my bucket list.  So let me know! And also, order of preference of types of bread i should experiment with first. Thanks!

Email me your thoughts at: cupcakes@violettegf.com

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