A Practical Guide to Freezing Bread t
With two growing boys, bread disappears quickly, so freezing extras saves money and reduces waste.
Freezing works well, but done poorly it can leave bread “dry, stiff, or covered in freezer frost.”
Common problems—slices stuck together or tasting stale—happen when air is trapped or bread freezes unevenly.
The solution is simple. Start while the loaf is fresh.
If needed, slice it evenly, then place slices on a baking sheet lined with parchment, “making sure they don’t overlap.”
Freeze uncovered for one to two hours so slices don’t fuse together.
Once firm, transfer them to a resealable freezer bag and “press out as much air as possible” to prevent freezer burn.
Stored flat, bread stays easy to use. You can thaw slices in minutes or toast them straight from frozen.
This method keeps bread “fresh-tasting,” reduces waste, and makes busy mornings easier.
