I freeze my bread in two freezer bags. Since I bake with little or no fat, I
cut the loaves in 1/2 first. After a month in the freezer I find that the
crust starts to get a wee bit tough, but with no discernable loss of taste.
Defrost the loaf in the sealed bag to retain moisture.
>From: C&D
>Subject: Freezing bread
>Hi everyone. I made an extra loaf this weekend to freeze, but don't
>know what the best way to do this is. I wrapped it in plastic wrap,
>then a plastic grocery bag, but is there a better way to do this?
>Also, what suggestions do you have for defrosting a loaf and how long
>can I keep the bread frozen before it loses its texture or flavour?