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Freezing Bread

Appears in
top 1000The Times Calendar Cookbook
The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About
Bought sliced and wrapped bread freezes well in the wrapper providing the seal is not broken. If you intend to take out slices of bread a few at a time, it is better to overwrap the loaf with a polythene bag. You can then rewrap each time to a smaller size.

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.

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