Freezing bread

Who eats sliced white bread anymore?
Not Me!!! :LOL:
Daves Killer bread, use it for my toast and occasional sammich.
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We don’t eat a lot of bread anymore. We make our own 1lb. loaves in the bread machine. We will keep it refrigerated. We may still throw some of the loaf away. If we have hotdogs or hamburgers, We usually cook enough for two meals. That leaves us with 4 buns. We will freeze that and use for garlic bread. I like to keep whole wheat English muffins in the refrigerator. I will use those for Boca Burgers, fake chicken patties, and sandwiches. One English muffin has the same carbs, calories, and etc. as one slice of bread.
 
My stepfather brought that tradition into my mother's household, rolls, buns, pretty much anything there is.

I can absolutely taste and tell if its been frozen. The taste is completely different to me, its flavour is diminish and the texture is too. It loses its elasticity, and the bread will fall apart if flexed. Hot dog buns, every frozen hot dog bun I've used has come apart when the bun is opened for the dog.

I'll eat it rather than not, but the differences are night and day to me.
 
Yes there's no way I'd go through a whole loaf before it molded. I double bag it and use it soon so it doesn't get (or smell like) freezer burn, and don't stuff it too tightly in with other things so it ends up mashed. Same applies, even more so for hot dog and hamburger buns. French bread holds its own better in the freezer, doesn't deform as much.
 
We freeze bread occasionally . After the loaf is thawed you can't tell the difference .
 
Does anyone else freeze bread?

Since I've been trying to keep my carb intake down I no longer make a breakfast sandwich every morning so buying a loaf of bread goes bad before we can consume it so I started freezing the whole loaf. I'm finding the only way I like bread that's been in the freezer is if I toast it.

Dang, meant to post this in the foods section.

I didn't know you could freeze bread until I met my ex-wife's family in 1998. I keep my bread in the freezer exclusively now. Toast on full hot-high and smear with peanut butter. YMMV.
 
i rarely eat bread + other grains as MOST are very UNHEALTHY + skyrocket blood glucose that requires more insulin, a BAD thing to control. i like a rare slice of german real rye bread + Ezekil flourless sprouted grain bread both kept frozen + my weekly gallon of RAW milk is consumed weekly NO DEAD milk for ME!!
 
Been doing it for years at work. I always toast it since it makes my sandwich feel more "gourmet". Usually have rye and wholewheat on hand.
I agree, when I worked construction and made sandwiches in the morning for lunch, lightly toasted was the way to go, tuna fish, turkey, ham etc....

@HankHill I bought this loaf a few months ago, after it had been in the freezer for a few weeks I pulled some out, let it thaw and tried to butter it with room temp butter and the surface kept crumbling away, I ended up having to toast it a bit just to get butter on the outside for grilled cheese sandwiches. It didn't taste or smell freezer burnt at all but the original texture was not there.

Thanks guys, I got some good ideas moving forward, double bag, use the deep freezer instead of the fridge freezer and keep toasting it.

I also realize that $3/4 isn't that big of a deal but I've always hated throwing food away.
 
i rarely eat bread + other grains as MOST are very UNHEALTHY + skyrocket blood glucose that requires more insulin, a BAD thing to control. i like a rare slice of german real rye bread + Ezekil flourless sprouted grain bread both kept frozen + my weekly gallon of RAW milk is consumed weekly NO DEAD milk for ME!!
You eat your food alive? How rude.
 
If your bread doesn't freeze well, you might try it with better bread.

We drive 20 or 30 miles every few weeks to the best local bakery to buy good quality bread and then freeze their French style baguettes, 60% whole wheat bread, and Pana de casa.

As good as fresh out of the oven? Probably not, but a lot better than what we can buy locally.

Yes it's more expensive, but inexpensive in the scheme of things. $20 - $25 buys a lot of bread.
 
Unless it's the occasional Pumpernickel or Rye it ain't near my house.

You have been punked by that garbage called Wonder Bread during your wonder years.
 
I work at a huge commercial bakery in Fall River, MA. We service ALL of the stop and shop grocery stores in New England. We ship out a lot of frozen bread through a contract with Amazon.
No complaints otherwise they would stop doing it
 
I did this two weeks ago for the first time since I found a BOGO deal. I found it made the bread very dry.
 
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