You've Been Freezing Bread Wrong This Whole Time

Maybe you could not pass up a sale on your favorite Dave's Killer Bread. Maybe you spent the whole day kneading and baking your grandmother's recipe for sourdough, that has been handed down generation to generation, and you end up with more loaves than you can possibly consume before they start getting stale, or moldy. It happens to the best of us. Luckily, bread is a food that not only freezes well, but it really retains its freshness when you thaw it. 

Still, many people tend to shun freezing their bread for fear that it will end up with yucky freezer burn, or absorbing too much moisture when it comes time to use it. That is simply because they've been freezing it wrong. Bread can actually last up to six months in the freezer when it is stored properly (via Spruce Eats). So what is the right way to freeze bread?

Regardless if it is fresh baked bread, or something you've purchased at the grocery store, the key to freezing bread the right way is double wrapping. It's really that simple. Some people swear by two layers of plastic wrap and call it a day, but try adding a layer of aluminum foil to protect against freezer burn (via Taste of Home).

Additionally, pre-slicing your bread and separating the slices with wax or parchment paper is a step you might want to consider as you prep it for freezing. This allows you to eat your bread as you go without defrosting the entire loaf. And don't forget to add a date to the packaging so you know how long the loaf or slices have been frozen (via Seattle Times).

When you are ready to thaw your bread, there are several ways to do it. Popping a slice in the toaster on a slightly higher setting than normal works for a quick fix, or let an entire loaf sit out for a couple of hours, then heat it up in the oven to make it warm and crispy. And if you do find that your bread has been in the freezer too long, and now it's stale, don't toss it. Instead, try using it for pudding or making French toast (via Taste of Home).