Freezing bread the right way starts the moment it comes home, while it’s still at peak softness. If it isn’t pre-sliced, cut it into even slices so they freeze and thaw uniformly. Spread the pieces in a single layer on a parchment-lined baking sheet and freeze them uncovered until they’re firm. This small step prevents them from fusing into a dense, icy brick that’s impossible to separate without tearing.
Once the slices are solid, transfer them to a heavy-duty resealable freezer bag, pressing out as much air as possible to avoid freezer burn. For longer storage, double-bag or wrap the first bag in foil for extra insulation. Lay the bag flat so the slices keep their shape and don’t crumble later. When you’re ready to eat, take only what you need, then toast straight from frozen or let it thaw on the counter. Every slice stays soft, separate, and actually worth stocking.
