November 30, 2013 - 7:41pm
shelf life of sweet yeasted breads
Hi, I am an occasional baker, so this might be out of my league. I was thinking I would like to make some braided breads made from sweet dough with sweet filling (like Nutella or some fig or date paste) for friends and family this Christmas. If I shipped them Priority Mail as soon as they cooled, how long will they keep fresh-tasting? Or is this not a good idea and I should stick to cookies? :) The breads would be traveling from Florida to New York. Thanks in advance.
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Give it a try, you have nothing to loose. I remember getting nut rolls from home when I was away, and even though they may have been "stale" to their standards they tasted pretty darn good to me. I'd say ship and ask for feed back from those who receive them. Stale home made is still much better than month old chemically preserved store bought. Tangzhong dough seems to stay fresher longer so it might help somewhat.
Thanks for your reply. I don't know what Tangzhong dough is, so off to look that up. If you have a good link, please share. Thanks again.
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Ford