Soup with Bread Timing

[Anonymous]

Help!

I can make any soup from my freezer/fridge/pantry on a whim.
How do I get instant bread too?

I guess these are my options:
1. frozen dough - I have to thaw and proof starting that morning
2. Fully cooked frozen bread- you warm them up - I think they're expensive
3. Make biscuits
4. Par cooked bread that's frozen - I can't find this lately
5. Can I buy bakery bread, like a French Loaf, and cut in half and freeze? Like garlic bread is prepped and frozen? Will this heat back up OK and quickly in the oven?

[Anonymous]

You can buy refrigerated dough in a variety of forms. You can also freeze bread. As long as it's wrapped up well, it's fine.

[Anonymous]

Bread rolls freeze very well. You can make a tray of pull-apart rolls, and wrap individually in foil. When the soup is cooking, put the required number in the oven to warm through so that they are ready at the same time.
You can also buy bakery bread and freeze, this also can be heated in the oven while the soup cooks. If the size is large you may need to defrost it briefly in the microwave before popping it in the oven.

[Anonymous]

Also try the Washington post fast focaccia recipe. It’s not instant, but it is fast!

[Anonymous]

Pepperidge Farms makes artisan rolls that bake for 10 m in a 400 degree oven....

[Anonymous]

No knead bread is great for this because you can make in advance and it just hangs out in the fridge until the day you want to bake.

[Anonymous]

Anonymous wrote:Pepperidge Farms makes artisan rolls that bake for 10 m in a 400 degree oven....

And they are yummy. I love these.

[Anonymous]

Anonymous wrote:You can also buy bakery bread and freeze, this also can be heated in the oven while the soup cooks. If the size is large you may need to defrost it briefly in the microwave before popping it in the oven.

I do this and it works well. If we wouldn’t eat the whole loaf, I cut it in half or into smaller pieces before freezing. I reheat in my Breville counter oven to quickly thaw and warm.

[Anonymous]

I like the Costco par baked shelf stable sourdough loaves

[Anonymous]

You could make some Irish beer bread

Or flatbread is super easy and fast

[Anonymous]

Popovers, quick and great with soup.

[Anonymous]

Anonymous wrote:No knead bread is great for this because you can make in advance and it just hangs out in the fridge until the day you want to bake.

Agreed. You make the dough in advance and keep it in the fridge; just chunk off as much as you want to make. Not instant, though -- you need 30-40 minutes to let it come to room temperature, plus 30-60 for baking depending on the size of the loaf.

[Anonymous]

Thanks. Gonna try all of these, including the overpriced rolls because someone said they are worth it. So many options!