Bread storage question

last month

I like a slice of toast with breakfast and an occasional sandwich, but don't go thru a loaf quick enough to keep from spoiling and can only use so many bread crumbs and bread pudding. I'm not crazy over the quality of frozen bread in ziplocks, etc. and know if I try to vacuum seal it would just crush the bread. That said, I'm wondering if I could use one of the small disposable plastic containers that are just big enough to hold two slices and punch a small hole in the lid to vacuum seal. I would quick freeze the bread first, so it wasn't sucked thru the hole. Any thoughts welcome.

Featured Answer

plllog

last month

Agreed that trying it is the only way you'll know, but the problem is likely the evaporator if you have a newfangled freezer. It dries things out (I know--duh). If you're quick freezing the bread first, I don't see that you'll have a big difference between the container and a quality freezer rated zip bag, but maybe the vacuum really will help. I freeze some slices at a time, but usually at least four, in the wrapper if bought, to best identify it, and a zip bag, and other than a bit of drying out, which is normal for frozen cut bread, it comes out just fine. Another culprit, however, may be humidity. If humid air goes into the bag or container with the bread, it could affect it. Also, if the bread is very moist. The big issue is likely in the freezing process. That's when the most loose water crystalizes and becomes icy, though following that, there's water migration, which happens continuously, though slowly, with any frozen bread, even in a total manual defrost freezer. The moisture gets pulled out of the bread and forms more ice. Hence loss of quality on to downright freezer burn. IME, whole loaves, even sliced, freeze best. You can pull off a couple slices of frozen bread and put the rest back.

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Comments (10)

floral_uk z.8/9 SW UK
last month
Is this a pre sliced loaf? We don't use sliced but we freeze whole loaves all the time. We buy three a week and get one out of the freezer as required. We just use plastic bags. The bread can be thawed in the mw which freshens it up if need be.
lizbeth-gardener thanked floral_uk z.8/9 SW UK
hobbitmom
last month
It works for me to freeze in gallon ziplock bags. I will freeze half of the loaf right after purchasing, and dont think Ive noticed any decline in taste or texture. Im wondering if the ”two slice” containers might take up a lot of freezer room. But its worth a try. Let us know any test results.
lizbeth-gardener thanked hobbitmom
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Olychick
last month
I have the same problem and really don't care for sliced bread after it's frozen to make sandwiches, but toasted it's ok. I try to use it for sandwiches right after purchase and freeze the rest. I put two slices in a parchment sandwich bag, then put a bunch of those in a ziplock freezer bag. Sometimes, I will pull one out for a sandwich and if I use it right as it's almost thawed, it will be ok - not as good as pre-frozen but passable.
lizbeth-gardener thanked Olychick
nancyjane_gardener
last month
We used to use the Debbie Meyer bread bags, but they don't seem to make them anymore. Hubby bought me some REUSABLE BEESWAX BREAD BAG I'm guessing from Amazon. So Far so good!
lizbeth-gardener thanked nancyjane_gardener
arkansas girl
last month
The trick to using frozen bread is when you put it out to thaw, it needs to be inside of a plastic bag. If you just take it out of the freezer and set it out on a plate, exposed to the air, it will get all dried out and hard right away. Well, that's the only pointer I have to offer. We do this all the time. To me, the bread tastes fresh after it is thawed inside of a plastic bag. I think you could also put it inside of a container that is air tight, should work as well as a plastic bag.
lizbeth-gardener thanked arkansas girl
plllog
last month
But it should be a different plastic bag if you're doing that or the bread will be wet.

I put the slices out on a lacy cast iron trivet to mostly thaw and lose any excess moisture, and put it in a bag while it's still a bit frozen, but not really cold anymore.

For fresh bread, after it's steamed out, I use BeesWraps, which are linen impregnated with beeswax. I haven't seen the bags, but I'll look for them.
lizbeth-gardener thanked plllog
nancyjane_gardener
last month
That's what my hubby got from Amazon. The beeswax bags. They seem to work very well!
lizbeth-gardener thanked nancyjane_gardener
porkchop_z5b_MI
last month
I tried beeswax wraps for hard cheese, didn't like them at all. They've been banished to the back of the pantry somewhere. I make one loaf of bread every week and store the slices in a ziplock freezer bag on the counter. I re-use the bag for a few weeks before tossing (washed weekly between loaf change, of course).
Sherry8aNorthAL
last month
I use the Lock & Lock bread storage. I have bought from both A & WM. It will hold a entire loaf and I have ones also for buns and rolls. The buns and rolls, I use Glad Fold-Lock bags for amounts the two of us need. I keep the bags in the container for reuse.

I take out and put into another container to thaw. (The WM version of the Oxo containers. They have a lever that snaps down to seal.)
lizbeth-gardener thanked Sherry8aNorthAL

Bread storage question

plllog

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floral_uk z.8/9 SW UK

hobbitmom

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