If you're a serious carb-lover like myself, you probably find yourself shedding a quiet tear any time you find yourself forced to throw away some bread that's gone moldy or stale. Unfortunately, it's just one of those sad realities of life that happen sometimes, right?
Imagine how glad I was to find out that all it took was my freezer to preserve my beloved bread for upwards of six months at a time! Some of you might already be familiar with the concept of freezing bread, but the problem with that idea is that if you just shove the bread into the freezer with its plastic packaging, you can end up with tough, freezer-burned bread.
When this happens to your bread, you're almost better off letting it go stale...
How to successfully freeze bread
The number one rule when it comes to freezing bread successfully is to get it sliced within 24 hours of opening up the package. For truly, absolutely best results, use freshly-baked bread from a bakery first thing in the morning and get it sliced up right away.
Next, place parchment or wax paper on a cookie sheet. Proceed to line your sliced bread right onto the paper in a tidy row, and stick the cookie sheet in the freezer - no covering needed. Leave in the freezer until the bread is frozen completely solid.
Once the bread is rock-solid, stick it into a sturdy freezer bag, then lay the bag(s) flat on your counter and squeeze out as much air as possible before sealing up and putting back in the freezer.
Whenever you get a hankering for some bread, just remove however much bread you want to eat and let the slices thaw out. You'll get best results by letting it happen at room temperature, but you can speed up the process by using a toaster oven.
Never again will I know the sorrow of a ruined loaf! Ciabatta, focaccia, sourdough, brioche, and yes, even supermarket white loaves - you're on notice. I'm coming for you!
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