I'd say you can re-freeze cooked meat which was originally frozen in the raw state.
HOWEVER - having said that, I'd be very careful that it didn't stay around long in a 'warm' state before being frozen. This would unfortunately be ideal for any sort of contamination to 'get a hold' on it. From hot to cold quickly, covered, and then freeze.

Lonbyt and Argus, thanks so much for those lovely bread baking tips, I am gonna go for it. I am a bit intimidated, it's such a big thing, haha..Especially the yeast business, never used it before. But it is good to start, I have to learn how to bake bread.

What is a good bread tin size? Is it better to have a couple of small ones? You freeze them after you bake them, right?

My tins are about 26cmsx10cms and about 8cms. deep. I think they are cake tins actually. As I said, for just the two of us, I cut the loaves in half (they fit better into the baskets of the deep-freeze that way too I get 16 halves into a basket if I make a full load). Let them cool right down before freezing - in summer, if the flat and the balconies are warm, I sometimes put them into the freezer basket in the cellar for a bit. Makes it easier for the freezer to get them down in temperature if they are cooler to start with.
Just don't worry about bread making. It's great fun. You'll see the holes in the dough as the yeast takes effect and you'll notice the difference in texture and weight too as it gets 'bigger' and lighter.

As a side effect, everyone in the block of flats loves the smell and it does wonders for the 'wow, you're foreign and you can make your own bread' reaction.
Good luck and less us know how you get on!

Never be intimidated. If the yeast doesn't show any bubbles within 5-10 minutes in the lukewarm water or milk (it feels slightly warm if you dip a finger in), then throw it out and start again with a fresh pack of yeast (I use dried yeast or instant yeast). Bread baking is happy making!

If you also have a big round tin, it's fun to make buns and stick them loosely around the tin (lined with cookie paper if you prefer) to form a tight ring or 'flower' (with or without 'centre') when risen and baked.

Later you'll experiment with fillings such as seeds, olives, dried fruit and nuts. Lovely!

* I freeze half a big loaf or a smaller loaf wrapped first in foil, then in plastic.

Hey, MusicChick, here's the latest from Recipezaar -- right down your alley and defo on-topic:

http://www.recipezaar.com/sitenews/p...ain-link-url-2