topic Re: 🥖 PAGING CIAO_BELLA 🥖 in Recipes

🥖 PAGING CIAO_BELLA 🥖

Mz iMac — Mon, 25 Aug 2025 19:44:30 GMT

How do you slice the crusty Italian loaf for "dipping" slices like they serve at Italian restaurants?

I plan on freezing the slices the same day I purchase my loaf so I can have daily fresh tasting Italian bread for dipping.

TIA

Re: 🥖 PAGING CIAO_BELLA 🥖

ciao_bella — Tue, 26 Aug 2025 12:00:10 GMT

@Mz iMac I generally don't cut the bread into cubes like your picture indicates. I cut the bread in 1/2" to 1 inch rustic slices and at an angle to your cutting board. This will give you more 'bread' surface area for dipping. Use a SERRATED KNIFE, so the cuts are clean. If the bread is wide and you feel the slices are a bit too big, you can always cut them in half. Me, I generally don't bother and just sort of rip the slice in half with my hands if the loaf of bread is wide. Perfect for dipping into that delicious herbs and olive oil.

You could make cubes like in the pictures, but that kind of cut, to me, is more for dips like onion dip, etc. I like a more rustic cut to the bread. I think it will freeze better for you as well using the rustic cut.

Re: 🥖 PAGING CIAO_BELLA 🥖

Citrine1 — Mon, 25 Aug 2025 22:33:13 GMT

Pardon me @Mz iMac and @ciao_bella for jumping in to your conversation, but you've both had luck with freezing bread?

I wrap in plastic wrap, then put into a plastic freezer bag, but my bread never seems to be any good when I defrost it.

Is there a trick I'm unaware of?

One of my favorite foods on Earth is a good loaf of crusty bread with oil and spices!

Re: 🥖 PAGING CIAO_BELLA 🥖

Mz iMac — Tue, 26 Aug 2025 01:21:43 GMT

@Citrine1 I am the aluminum foil queen. When I freeze bread, I wrap tightly w/aluminum foil. I then use my FoodSaver bag(s) for an air tight seal.

I thaw at room tempature. Bread always taste fresh.

My mother is a plastic wrap queen but, never froze bread type items w/it. She uses aluminum foil or freezer paper. Mostly the latter.

From my experience: Freezer bags work best if you wrap food items in freezer paper or aluminum foil before placing inside the freezer bags. Then try to zip it up & at the same time try to get as much air as you can out of bag.

Re: 🥖 PAGING CIAO_BELLA 🥖

Mz iMac — Tue, 26 Aug 2025 01:25:01 GMT

@ciao_bella

Re: 🥖 PAGING CIAO_BELLA 🥖

ciao_bella — Tue, 26 Aug 2025 12:02:31 GMT

@Mz iMac Any time I can help, give me a yell! Enjoy the bread and dipping oil. It's one of my favorites too!

Re: 🥖 PAGING CIAO_BELLA 🥖

Citrine1 — Tue, 26 Aug 2025 14:30:38 GMT

Thanks for the tips @Mz iMac. With your advice, next time I should have better luck. Appreciate it!!

Re: 🥖 PAGING CIAO_BELLA 🥖

Nightowlz — Fri, 29 Aug 2025 18:26:47 GMT

I don't like bread out of the freezer. It's just not the same.

The best bread is fresh out of the oven. Can you say YUM!!!

DH makes a loaf of bread once or twice per week.

He has been making either Buttermilk bread or French bread.

The French bread makes really good toast & French toast.

He made rolls yesterday to make brisket sliders with today.

Re: 🥖 PAGING CIAO_BELLA 🥖

ciao_bella — Sat, 30 Aug 2025 11:48:26 GMT

@Nightowlz wrote:
I don't like bread out of the freezer. It's just not the same.
The best bread is fresh out of the oven. Can you say YUM!!!
DH makes a loaf of bread once or twice per week.
He has been making either Buttermilk bread or French bread.
The French bread makes really good toast & French toast.
He made rolls yesterday to make brisket sliders with today.

@Nightowlz Agree! I love fresh baked bread right out of the oven. I do make my own bread too, but not in the summer time. Just way to hot to put the oven on. But, comes fall and winter, 'oh yes'! Here's a picture of my Jalapeno Cheddar bread, Rustic Italian bread and Kalamata olive and Rosemary bread.

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topic Re: 🥖 PAGING CIAO_BELLA 🥖 in Recipes

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