Everyone probably knows that bread does not have a long shelf life. You come home from the store, and before you manage to eat it, the loaf changes from soft and pliable to hard, crumbly, and maybe even moldy.
So, what is the best way to keep bread in the best condition? Freeze it. A simple solution you have probably heard many times but have not tried yet because you think you will eat the bread before it’s too late. With the proper freezing method, bread remains soft even after thawing.
Bread contains starch, and during baking, heat changes the starch inside; this causes the bread to expand and become pliable just after baking. However, starch gradually returns to its original form – a hard, firm structure.
According to several recommendations, it is best to freeze sliced bread, regardless of the type of bread. This method helps preserve the softness of individual slices better than freezing the whole loaf. It is also recommended to put each piece into a separate plastic bag and then thaw as needed.
If you have a large family that eats a whole loaf at lunch or dinner, it is recommended to freeze it whole. Carefully wrap the bread in plastic wrap to prevent moisture loss, then freeze it. When you thaw and reheat it (10 to 15 minutes in the oven at 180 °C), you get a loaf of bread almost as soft as on the day it was baked.
Regardless of which method you prefer, you save money – not to mention bread – if you freeze it properly. You avoid food waste, which is certainly not a bad thing nowadays.
