Has anybody here had a good experience with keeping bread in the freezer? There is a good sale at the grocery store,I was thinking about buying a couple extra loaves. Will it be good to eat after it is thawed? I think my mom did it when I was a kid,but that has been so long ago I can't remember how it turned out. Thanks for the help!!

 

Living in the sticks we always stock up on all food items when we are in town. I routinely buy 5-10 loafs at a time and freeze them. I take them out a couple of days before the old loaf runs out and after thawing the frozen ones are as fresh as they were out of the bakery!

 

I think freezing bread is fine, just takes a few secs to thaw and unlike my wife I think it tastes the same.

 

We freeze bread all the time. After a visit to Costco, bread goes into the freezer along with the rest of the bulk meats.
When needed, just remove from the cold, let thaw and enjoy your PB&J.

 

Bread freezes just fine.

 

I store all my bread in the freezer...keeps longer and thaws pretty quick when you need it. Rarely keep any thawed unless we know we will use it all up in a couple of days. Right now I think we have...a pack of hot dog buns, burger buns, loaf of french bread, tortillas, and sliced bread.

The only issue I have had is with the cheap store brand sliced bread. If I just want to make a sandwich and need only 2 slices, when I try to seperate the frozen slices from the loaf, they usually stick together and break. The good quality bread slices usually just pop apart for me and the rest of the loaf goes back in the freezer.

I also think I read on a food site somewhere that it's better to store bread in the freezer instead of the fridge. Any kind of refrideration, ie. fridge, freezer, airconditiong, etc. removes moisture from the air. Thats why airconditoners have condensate drains, fridges have the drip tray underneath them and your ice cubes shrink if you don't use them. So just make sure they are wrapped up nice and tight.

 

You can't freeze bread. I don't know why, I'm just being contrary. I did, however, do a little research and found that bread is a dangerous substance:

Bread Kills!

1. More than 98 percent of convicted felons are bread users.

2. Fully HALF of all children who grow up in bread-consuming households score below average on standardized tests.
3. In the 18th century, when virtually all bread was baked in the home, the average life expectancy was less than 50 years; infant mortality rates were unacceptably high; many women died in childbirth; and diseases such as typhoid, yellow fever, and influenza ravaged whole nations.
4. Every piece of bread you eat brings you nearer to death.
5. Bread is associated with all the major diseases of the body. For example, nearly all sick people have eaten bread. The effects are obviously cumulative:

• 99.9% of all people who die from cancer have eaten bread.
• 100% of all soldiers have eaten bread.
• 96.9% of all Communist sympathizers have eaten bread.
• 99.7% of the people involved in air and auto accidents ate bread within 6 months preceding the accident.
• 93.1% of juvenile delinquents came from homes where bread is served frequently.

6. Evidence points to the long-term effects of bread eating: Of all people born before 1839 who later dined on bread, there has been a 100% mortality rate.

7. Bread is made from a substance called "dough." It has been proven that as little as a teaspoon of dough can be used to suffocate a lab rat. The average American eats more bread than that in one day!
8. Primitive tribal societies that have no bread exhibit a low incidence of cancer, Alzheimer's, Parkinson's disease, and osteoporosis.
9. Bread has been proven to be addictive. Subjects deprived of bread and being fed only water begged for bread after as little as two days.
10. Bread is often a "gateway" food item, leading the user to "harder" items such as butter, jelly, peanut butter, and even cold cuts.
11. Bread has been proven to absorb water. Since the human body is more than 90 percent water, it follows that eating bread could lead to your body being taken over by this absorptive food product, turning you into a soggy, gooey bread-pudding person.
12. Newborn babies can choke on bread.
13. Bread is baked at temperatures as high as 400 degrees Fahrenheit! That kind of heat can kill an adult in less than one minute.
14. Most bread eaters are utterly unable to distinguish between significant scientific fact and meaningless statistical babbling.
In light of these frightening statistics, we propose the following bread restrictions: 1. No sale of bread to minors.
2. A nationwide "Just Say No To Toast" campaign, complete celebrity TV spots and bumper stickers.
3. A 300 percent federal tax on all bread to pay for all the societal ills we might associate with bread.
4. No animal or human images, nor any primary colors (which may appeal to children) may be used to promote bread usage.
5. The establishment of "Bread-free" zones around schools.

 

When thawing out the bread, we leave the plastic wrap slightly open. Lets it warm up without all the soggyness at the bottom of the loaf. As the ice crystals melt inside the bag, it gives the water a chance to evaporate. Once it's warmed up, close it up and enjoy (as usual). Enjoy it as much as you can, seeing from the last post how truely dangerous bread is!

 

I find I get the moisture (ice crystal) problem mostly with cheap white breads... Deli or whole grain breads don't seem to do that as much...

 

We freeze bread frequently. If you store it too long it can get freezer burned. We thaw out the day before using it. The reason is sometimes when it thaws, the bottom of the loaf can be a little soggy. If you leave it for a day it seems like the sogginess goes away. We also take a few slices at a time if needed and use after thawing.

Refrigerating bread in their plastic sacks also works well. I would figure we get at least several weeks before the bread might get noticably different.

If you are lucky to have an outlet bakery near by, don't worry about buying the 3 day old loaves and sticking them in the refer for a long times. We never had much problem. Most bread has a long shelf life so the older stuff is usually just a little less tender than fresh. Even the "Bird food" specials are still usable.

Now that the uncle, who ate a loaf a day, is dead, and our kids are almost rown up we don't go thru nearly as much bread anymore. A couple loafs in the refer and one on the countertop, usually works for us for upto a month.

Jim Henderson

 

just keep the bread in the bank and withdraw as needed,,,,,lol

 

Freezing bread is fine but refrigerating isn't as good, as previously mentioned. I don't mind it but my family won't touch frozen bread, I have no idea why not.

Another option is to buy frozen bread dough in loaves and bake as needed.

 

Tim,,just dont tell them and sneak it out and see if they notice, like a test

 

I get on the frozen loaves kick at least once a year, usually in the winter and normally I get lazy after a wk or so go back to the regular stuff. the downside is you have to wait for the dough to rise. but it's great having fresh hot bread and the house smells good while the bread bakes.

 

Whatever you do, don't eat the moldy bread, though. Especially if it's rye:

Damn Interesting • Bad Rye and the Salem Witches

Someone told me about thsi about a year ago and I had to look it up for myself. Interesting stuff.