This bread is made according to the culinary traditions of Poland’s southern mountain region. Named after the mountain region’s most famous city, Zakopane, this large loaf is a white bread made of a combination of rye and wheat flours, with a soft crust lightly dusted with flour. The Zakopianski bread makes for a great compliment to hearty, Polish dishes! Enjoy a slice of this loaf with a sauerkraut & mushroom stew, bigos, a grilled kielbasa or kiszka!
Weight: approx 1.2lb. Bread comes sliced.
Rye flour, wheat flour, high gluten flour, buttermilk, water, 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.