I work in a restaurant that uses par baked breads for our dinner rolls, sandwiches, etc. Basically, the bakery cooks the bread utnil it's about 80% done, then freezes it. The quality will obviously vary from brand to brand, but par baked breads can be just fine. However, they don't come close to handmade bread. They are definitely safe though, and obviously very convenient because they keep better than fully baked breads, and take just a few minutes to "make". All you have to do is heat them up, which finishes the cooking process and develops the crust.

By the way, many local stores have been doing this for years. They buy par-baked bread from a famous bakery, finish it off, and sell it as fresh bread. Think about that La Brea bread you see in the grocery store, when the nearest La Bread Bakery is 500 miles away.

So if I were to par bake a loaf of bread or rolls, I would bake for 80% of the time. Cool the loaves, then double wrap and freeze. Then I could remove and reheat (but after they are thawed?) for the remainder of the time? This sounds like a better idea than fully cooked and frozen. Any opinions?? And do I have the process correct?? Any opinions ewould be appreciated.

Thanks Melana