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How to Freeze a Loaf of Bread

by Beeta Hashempour

Making your own bread can be healthier and more affordable than buying bread from the grocery store. Most bread recipes yield more than you can eat in one sitting, but you can freeze the extra for later.

Step 1: Cool the Bread

Before freezing your freshly baked bread, let it cool to room temperature. This prevents soggy bread when you defrost it and the growth of mold.

Step 2: Wrap and Protect the Bread

Thoroughly wrap the bread to keep it from drying out and getting freezer burn.

  • To freeze bread rolls, place them in a single layer in large freezer bags. If you stack more than one layer of rolls in a bag, place a sheet of wax paper or parchment paper between the layers to keep the rolls from sticking to each other. 
  • To freeze a typical 9-inch loaf, such as brioche or sandwich bread, wrap the loaf in plastic cling wrap tightly enough so no air can get through, but not so tightly that you damage the soft loaf. Place the loaf in a large freezer bag, or wrap it in a layer of aluminum foil. 
  • For a baguette or other loaf too large for a freezer bag, simply wrap the bread tightly with plastic cling wrap. Then wrap the baguette in an outer layer of aluminum foil for extra protection. 

Step 3: Mark and Date Your Bread

Mark the type of bread and the date when you baked it on the outer wrapper.

Important Tips & Warnings

  • If you're making a sweet bread or dessert bread, don't garnish the bread with glaze, icing or frosting before you freeze it. 
  • To ensure food safety, make sure your freezer's temperature is set at or below zero F
  • Most breads last up to 1 month in the freezer without a significant loss of quality; however, check your bread recipe because this can vary.
  • To thaw your bread, unwrap it and let it sit at room temperature for a couple of hours. If you're toasting the bread, you can also slightly defrost the bread in the microwave for less than 30 seconds before putting it in the toaster. 

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About the Author

Since graduating from UCLA, self-proclaimed francophile Beeta Hashempour has worked as a baker and culinary instructor, sharing her love of French gastronomy with others. When she's not elbow-deep in flour and butter, Hashempour whips up recipes for the perfect cream puff or Paris-worthy croissants on her blog, MonPetitFour.com.