date:Jul 06, 2012
e. The raw dough is baked as if normal, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The partial cooking kills the yeast in the bread mixture so that the product is essentially cooked on the inside. However, it stops short of generating desirable external qualities such as a crust, which are difficult to preserve once fully cooked.
Such products do not age or become stale, as a fully baked loaf of bread does. When the final bread product is desired,