Freezing Bread

Ordinary white and brown loaves keep well for up to 1 month and enriched breads like the teabreads in February for 6 weeks. Place loaves in polythene bags and seal before freezing to avoid drying out of the crust. White or brown loaves wrapped in foil can be taken straight from the freezer and placed in a moderately hot oven (200°C., 400°F., Gas Mark 6) for 45 minutes, when they will taste like freshly baked bread. It’s useful to know that sliced bread can be toasted from frozen and takes very little longer than fresh bread slices.