We go to the surplus bread stores and buy several loaves at a time, especially the muffin bread for toast. Then take two large paper grocery bags. Put the breads in one and put the other over the open end and bread will keep in there for a long time without losing moisture. The paper bags seems to keep the moisture from leaving the breads.
I read, perhaps on this site, a suggestion to put two slices of loaf bread in a zip baggie, then put all the baggies back in the bread wrapper and freeze them. Then one baggie could be taken out at a time to thaw to make a sandwich or for toast. I haven't tried it, but thought it sounded like a good idea if the entire loaf wouldn't be used quickly.
I have found the denser breads and quick breads and whole grain breads freeze better/longer than fluffy white bread types. Hot dog buns from my experience have a very short freezer life before getting freezer burn no matter how well I wrap them. Sourdough bread freezes well.
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