Ever found that when you’ve gone to get a slice of bread out of the freezer it’s all joined together? It can be hard to prize off the slice that you want, especially if you don’t want to defrost the whole loaf – after all, that’s why you froze it in slices, right?!
We’ve found that the best way to freeze a fresh loaf that you have sliced is to turn every other slice upside down, as you can see in the picture.
For extra variability to help you pick out a slice, swap slices from each end of the bread so you layer them like this:
- First, slice the whole loaf
- Slice from one end, up the right way
- Slice from the other end, up the other way
- Slice from the other end, up the right way
- Slice from the other end, up the ‘wrong’ way.
Personally, I always throw away the crusts too, as I know I’m not going to eat them so there is no point in keeping them in the freezer only to throw them away later. So if you don’t favour the crusts, I give you permission to bin them during the slicing process!
When you’ve got your loaf sliced and layered/turned ready for packing for the freezer, slide it into a freezer bag. Label the bag and freeze it, but don’t squash it into a space in the freezer. Try to make sure the slices freeze with a bit of space around them so they aren’t too tightly packed together during this process. You can always move the bag to a different location in the freezer later when you want to pack it in, once the slices are frozen.
I find this approach works well and does not require open freezing, which takes up a lot of baking trays and space when you’re doing a whole loaf.
What tips do you have for freezing bread?
