Chase, I bake on Thursday and Friday nights and do not freeze any of the breads I sell. But, for myself, here is what I do to freeze yeast breads: ~ have bread baked completely and cooled on a wire rack ~ put bread in a plastic bag (bag #1) or wrap well in plastic wrap or foil - then, put in a heavy weight freezer zip bag (bag #2) and seal getting all the air out of the second bag ~ put in freezer to freeze solid w/o getting smooshed by anything else ~ keep up to 3 months, but the sooner you use it, the better ~ to thaw, take loaf out of bag and wrap in a clean paper towel, put back in bag #1 and let sit on counter until completely thawed - once thawed, remove paper towel from bag#1. The paper towel is needed to absorb any ice condensation on or in the loaf. Your bread will not have a soggy bottom done this way. Another thing I do is to cut 4-6 slices of the loaf, put them in a heavy zip bag, then into a second freezer bag and freeze the slices. You can fill several smaller bags with the sliced bread, then put all the bags into a larger freezer weight zip bag, seal getting all the air out and freeze. Teresa

Brie with Green Chili Soup 1 c Chopped onions ½ c Chopped celery 4 tb Butter 2 tb Flour 1 cn (16-oz) chicken broth 1 ct (16-oz) Half-and-Half (milk is okay too) ½ lb Brie 2 cn (4-oz) chopped green chiles (or preferably fresh roasted chiles) Salt and pepper to taste Saute onions, celery in butter for 5 minutes. Wisk in flour. Then add in half-and-half and broth. Stir throughly. Add brie to soup in small pieces. Stir until brie is melted (about 10 minutes). Add green chiles, simmer for another 2 minutes and serve

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