It's important to remove most baked yeast products from the baking pan to cool on a wire rack. This prevents the bread from becoming soggy due to steam accumulating on the bottom of the baking pan. Bread that will be used in a day or two can be wrapped airtight and stored at room temperature. To keep bread for more than a day or two, wrap airtight and freeze for up to three months.
Bread sliced before freezing can go directly from the freezer to the toaster.
Frost sweet breads and coffeecakes after thawing. Unwrap during the last 5 minutes for a crisp crust. Inc. All rights reserved.