I want to make a lemon loaf this week for June guests. I’ll freeze it. The recipe includes a glaze for the top. Am I safe glazing it before it goes into the freezer or, should I glaze it when it comes out of the freezer and thaws? What would you do?
Thanks, Mike & BakerAunt. I erred when I called it a glaze. I’ve thought about it and realize it’s a syrup (lemon juice, sugar & water). It soaks into the loaf. Based on what you two have written, I’ll put the syrup on when out of the oven. It’s supposed to go on when the bread is warm.