I make 2 loaves a week. Always slice both and freeze 4 slice pks. No special treatment. Just put 4 slices in a baggie. Gently squeeze out as much air as possible, zip it shut & freeze. Take out a pkg. most morning for our lunch. Started this so we would be tempted to eat the whole loaf. LOL.
Originally Posted by
Geri B
I'm shaking my head, thinking how dense I have been! I eat white bread...not what I call amercan bread...the kind already sliced in the bag...like wonder, butternut or whatever. No, I like crusted French or Italian......but I don't eat it everyday, three meals a day, so because it has a short "shelf life" I have for several years now been either throwing "green" bread away,or giving it to the birds outside when hard.....can only make so much bread crumbs and bread pudding,.suddenly about a month ago, lightening struck! Why not slice it when I buy it fresh, put into a ziplock, suck air out with a straw and put into freezer. Then when I want toast or whatever...take out slices I want and it's crusty and "like fresh". Maybe this will enlighten someone else...
ps... Picked up one of those bread slicer/ tray at goodwill, which I think was what started my brain working...love how it cuts even slices.........just a thought