Can soda bread be successfully frozen, either baked or in dough form?

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I have to cook for one and soda bread is better for my diet. Can it be frozen once baked, or in dough form so that I don't feel I have to pig out!?
Best Answer
Soda bread is a simple quick bread, all of which freeze quite well after being baked (most yeast raised breads do as well).
Wrap it well to prevent freezer burn—I like to use a large sized freezer-rated zip type bag for freezing breads.
You can also put some waxed paper or parchment between each slice to help you get them out without thawing the whole loaf.
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Quick Answer about "Can soda bread be successfully frozen, either baked or in dough form?"
Soda bread is a simple quick bread, all of which freeze quite well after being baked (most yeast raised breads do as well).Can soda bread dough be frozen?
Soda bread can be frozen for around 3 months. Soda bread tends to dry out fairly quickly, so freezing it is a great way of preserving its taste and texture.Is it better to freeze baked bread or dough?
But which is better \u2013 to freeze the dough or to freeze the pre-baked bread? For the best results, freeze the dough and then bake it when you're ready to serve. Most doughs can be frozen with no adverse effects, and the final product will be fresher and tastier than thawed bread.What is the best way to freeze soda bread?
Freezing Soda Bread You can either wrap a quarter piece of the loaf in a freezer bag and freeze whole or you can cut up in slices and wrap two slices in each piece of cling film. Once removed from the freezer and put in the microwave to defrost it is as fresh as if it has just come out of the oven.How long does homemade soda bread keep?
Like most homemade breads, Irish Soda Bread can dry out quickly and easily and is best eaten shortly after baking. It can be kept for 3 to 4 days at room temperature if wrapped up well. Or it can be frozen for up to 2 months.Bread Baking: Baking Soda Bread - No Yeast Bread - Easiest Bread Recipe Ever
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Images: Polina Tankilevitch, Mariana Kurnyk, Igor Ovsyannykov, Polina Tankilevitch