Tips on Freezing Bread

I usually wrap tightly in foil, the put in a freezer Ziplock bag with as little air around it as possible.

I always make sure I let my bread completely cool before I freeze it. Then I wrap in plastic wrap and either put in a freezer bag or wrap again in tin foil. Good luck!

I like to slice the loaf and wrap each slice tightly in plastic wrap before freezing them, that way I can just grab and go. This also makes sure they disappear fairly quickly so they don't get freezer burnt.

You have to get the thick ziplock freezer bags and be sure to get every ounce of air out of the bag before you freeze it. We freeze bread all the time and it works great.

Good luck

I freeze a ton of different quick breads - zucchini, banana, honey walnut, pumpkin, etc.

I generally make the breads late in the evening. Once I remove them from the oven, I set the time for an additional 5 to 10 minutes and place the breads still in the pans on a raised wire rack. After those few minutes, I pop them out of the pans and let them cool completely, overnight on the counter.

In the morning, I wrap the bread in plastic wrap - first long wise, with the seam across the top, tucking in the edges like I'm wrapping a present - then I turn the bread, take a second piece of saran, place the bread upside down and wrap it along the narrow side. This seals the first layer and places the seams on the bottom and the new edges along the shorter ends of the bread. Lastly, I turn the bread to the original position, and wrap everything in foil. This again seals the wrap layer below it. I then use a piece of tape to seal the foil edges and take a sharpie to it and label and date it.

That's it. I generally allow the bread to defrost in the fridge overnight before using it. The bread comes out fresh every time.

Hope this is detailed enough to help, but not too complicated sounding. LOL.

~C.