Can you freeze butter?

[TeaOneSugar]

I was thinking I could freeze it in the right portions for making bread and then defrost it as I need it, would that work?

I've started making bread a couple of times a week, but a packet of butter makes quite a few loaves, and I don't want waste it (or eat it on toast to use it up, although that would be lovely)

yes

Yes

Yes I do it all the time.
Am a bit perplexed by the idea of using it to make bread though - I use it to eat on the scrummy fresh bread, or in cake, or in pastry...?

Leave it in his wrapper then wrap in foil or a polythene bag. Remove the air, seal and freeze.

Salted - 3 months.
Unsalted - 6 months.

Deforst in the fridge for about 4 hours or at room temp for about 2 hours.

HTH.

I made some bread this week using butter for the first time and it is infinitely nicer than when I used oil.

You know you can use oil in the bread instead of butter if it's easier? I find I can't taste the difference as I always slap loads of butter on when I eat it anyway....

I just use flour-yeast-sugar-salt-water to make bread, am I missing a trick?

the fat makes it keep better because it stops it drying out. But if your bread normally gets eaten within a day or two it doesn't really matter.

LOL. OK, not an issue here.

I'm afraid I'm just slavishly following the receipe from my breadmaker book, I think there is also one in there which uses olive oil, so I might try that.

Thanks for your replies

boogeek I think they're talking about making bread in breadmakers?

Yes of course you can freeze butter. You can freeze almost anything.

Yes, sorry I should have said I was using a breadmaker, I do sometimes bake it in the oven, if I want bread rolls, but the machine still does the hard work.

Oh OK. Is that different then? [thick]

I mix it with flour for thickening and freeze in small bits, then melt one or two or three in depending.

I mix it with tarragon or garlic or basil etc and freeze.

I had read that the butter makes the crust crusty, I never used to use butter just the yeast, salt sugar and water with a flour - but now occasionaly I pop a slice of butter in for good measure.

You can use half milk half water to make the loaf softer if you want.

Doesn't make any difference whether it's bread machine or not, except I'm not sure how you'd mix the butter in if you were doing it by hand - melted?