Bake Loaves then freeze whole
I would like to bake a number of Hawaiian Sweet Breads in advance of Christmas. But they tend to stale rather quickly. The bread is somewhat sweet and the texture is very soft, think Hokkaido Milk Bread soft.
I have had good success slicing, then freezing the individual slices on a cooling rack. After they have frozen the slices are put in a sealable plastic bag and stored in the freezer for later individual use. BUT, I have no real experience freezing whole, uncut loaves of this type. I have frozen whole baguettes, but wasn’t thrilled with the results.
Does anyone have experience with this?