The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread and the Single Girl

qwiksilver's picture
qwiksilver

Bread and the Single Girl

Now the question is:  How to make an easy fresh single serving bread for dinner.


 


I keep popping in here, make a loaf of something that turns out ok but I can't possibly eat in a day or two.  Fresh home made bread goes bad (molds) fast because there's no preservatives in it.


Any suggestions for small loaves or little flat breads.  Doesn't have to be risen.


Thanks.  :)

misterrios's picture
misterrios

You can make a loaf, slice it, then freeze it. Take out however many slices you need from the freezer and warm up in the toaster.


Also, I've never had a loaf of sourdough mold, and, though it might dry out a bit, it is usually still edible after a week. Again, toasting helps.

ehanner's picture
ehanner

You could make muffins. You could make a small batch of rolls and freeze all but the one. Each day you pop one out of the freezer and warm it in a toaster oven. They will be like fresh during that week.


Eric

AtlantaTerry's picture
AtlantaTerry

qwiksilver:


I agree with Eric, make rolls.


Another idea: make mini-loaves. It might take some time to figure out the cooking time. LOL!! I have seen small loaf pans in stores. It would seem they would give you enough bread for one or two days, not enough for the bread to dry out or develop mold.


Terry Thomas...
the photographer
(and bread baker since 1975)
Atlanta, Georgia USA
www.TerryThomasPhotos.com


 

audra36274's picture
audra36274

  Love your photo's Terry BTW!


Audra

AtlantaTerry's picture
AtlantaTerry

Audra,


Thanks!


Terry

wally's picture
wally

Breads made with either sourdough or preferments, like poolish or biga, do not stale rapidly and can last up to a week or more.


If a loaf still seems daunting, you can always bake one, cut it in half and freeze half.  Properly wrapped (cater wrapped), most frozen breads can be thawed and enjoyed for many days.


Bottom line: no reason to despair.


Larry

rolls's picture
rolls

have u ever tried Artisanbreadinfive dough, you keep a bucket of dough stored in the fridge and then u can make a small loaf whenever you want. Trust me you could easily finish off one! This was what got me back into bread baking as I have very small children and find it hard to bake regularly. Otherwise, the freezer is your friend :)

Sam49's picture
Sam49

While I'm not single, I'm almost a single bread eater.


My GF has a slight gluten intolerance and will only eat one tiny slice of a baguette per meal (OK, sometimes 2 when she thinks it is really good) so I generally cut the recipe in half and then make mini baguette's, small loaves, etc. - about what will be a serving for me for dinner.


I am doing all natural leavening (aka sourdough) and the bread is still fine up to 4 days when it doesn't get eaten before then. 


When I make a full recipe, I also freeze the small loaves at times and they are fine later.   I give them about a 15 second pop in the microwave at half power just to warm up the insides a bit and then heat in the oven at 350 for several minutes and all is good.


The small loaves I make are also great for sandwiches the next few days.

jbaudo's picture
jbaudo

Here is one of my favorite recipes:


http://www.familyoven.com/offsite?r_id=144135&u=http://www.recipezaar.com/87103


It is from an old issue of southern living but has been around forever.  These rolls are delicious (like heavenly clouds)  and can be made in to any shape you want.  And you don't have to cook the dough all at once - just take out what you need and leave the rest of the dough in the fridge till the next day or so.  You could probably try it with some whole wheat flour to try and make it healthier but I never have.  Happy baking.

jennyloh's picture
jennyloh

you may want to half the recipe for what ever you bake.  I'm usually the one who have to finish whatever bread that I bake,  and sometimes goes to the dog. Like what the rest suggest,  use sourdough - it helps the bread to last longer,  or use the gelatinized starter (water roux starter), that helps to keep the bread up to 4 - 5 days.  And I usually half or 1/3 whatever recipe I use.  My final dough is usually about 300g.  can be finished within 2 days I guess, if bread is your main staple.

zeiset's picture
zeiset

could somebody please either post the recipe for the Artisanbreadinfive or else tell me where to find it? That sounds awesome!

jennyloh's picture
jennyloh

There's a link on the home page - check it out.  Five minutes a day for fresh baked bread.