Bread is an important part of the everyday menu in Poland. Enjoyed several times a day, whether it’s the main aspect of a meal enjoyed for breakfast, lunch or supper or a side to hearty soups and stews, bread is a food Polish cuisine simply can’t do without. Of all the many varieties of Polish breads, it is perhaps the Polish Rye that is considered the standard. A light bread with a characteristically tangy taste it is great for an open-faced sandwich or as a side to your favorite Polish kielbasas, stews and other dishes.
Weight: approx 1lb. Bread comes sliced.
Sourdough, buttermilk, bleached wheat flour, rye flour, water, melted barley flour, potassium bromate, salt, yeast.
How to defrost
- Remove bread from the freezer and leave at room temperature for up to six hours. You can also place bread in the refrigerator for up to 12 hours. Always leave the bread wrapped while it thaws.
- Defrost bread in the oven. Preheat the oven to 325 degrees Fahrenheit. Remove the plastic wrap if used when initially freezing the bread. Wrap the loaf tightly in aluminum foil. Place bread in the oven for 20 to 30 minutes.
- Remove pre-sliced pieces of bread from loaves in the freezer. You can "snap" off a slice or two from the pre-sliced loaf. Simply reseal and replace the remainder of the loaf in the freezer. Toast the slices for quick defrosting and browning.