STORAGE: the rosemary & garlic dutch loaf is best kept in beeswax wrap or a linen tea towel on the counter out of direct sunlight and consumed within 5 days.
TO FREEZE: you can keep this loaf whole, wrapped tightly in plastic/saran wrap in the freezer for longer storage up to 3 months from ‘best by’ date on package label.
TO REHEAT*: when reheating, remove plastic wrap, preheat oven to 375 degrees F, wrap loaf in aluminum foil and bake for 30-45 minutes. I personally love how these loaves reheat, they have a bit of a crispier crust and the moisture trapped inside steams the bread perfectly.
*reheating times and temperatures vary from oven to oven.
ALLERGENS: WHEAT. MAY CONTAIN SOY, TREE NUTS, PEANUTS, SESAME.