Freezing H/M bread

Kazonline

Now I fully appreciate that seeing either 'freezing' or 'H/M bread' in any thread title is enough to make any O/Ser groan, let alone the two together but..... After 45 minutes of using the search and reading the 'Home Mode bread' links (loads of great tips there) I am still stuck on this one.

What is the best 'wrapping' when freezing homemade bread?
I bought some 'value' freezer bags from Tesco the other day, planning to double bag - but they don't fit :eek:
Rather than keep wasting money on buying & trying does anyone know of a sure fit - or is foil more cost effective?? (I'm getting tempted by lakeland 'gusseted' bags)

I usually bake the 2nd size in the pani, and it almost reaches the top of the pan.

I am slicing the loaf first ( I remember Queenie saying that was best), but would prefer to freeze the loaf as a whole than bag seperately.

Cheers all (runs and ducks for cover for asking a 'freezing' question...
Kaz x

Beckipeg

We just use old supermarket bags! We don't keep bread in the freezer long though, just enough to tide us over if we have a rush on using bread.

thriftlady_2

I use plastic freezer bags and one of those clippit things from Lakeland and other places. In fact my life is held together with clippits :rotfl:

lizzyb1812

I use a plastic box. I shopped around until I found one that just nicely takes a loaf from my panasonic breadmaker. The bread is frozen after slicing and I just take out what I need each time (OH and I prefer different breads). When there's only a couple of slices left I know it's time to make another loaf. The box protects the bread and is a handy shape to store.

I don't feel that my granary/seeded bread suffers from freezer burn. I often take HM soup to work and put 2 slices in a plastic bag in my lunchpack - they defrost slowly over the course of the morning. For sandwiches I just leave 2 slices between 2 plates or in a plastic bag for half an hour before making the sandwich.

lizzyb

Queenie

Kazonline wrote:

Now I fully appreciate that seeing either 'freezing' or 'H/M bread' in any thread title is enough to make any O/Ser groan, let alone the two together but..... After 45 minutes of using the search and reading the 'Home Mode bread' links (loads of great tips there) I am still stuck on this one.

What is the best 'wrapping' when freezing homemade bread?
I bought some 'value' freezer bags from Tesco the other day, planning to double bag - but they don't fit :eek:
Rather than keep wasting money on buying & trying does anyone know of a sure fit - or is foil more cost effective?? (I'm getting tempted by lakeland 'gusseted' bags)

Foild is best but you can use a container (like libby) but you would need to fill the "air" spaces
The advantage of wrapping in foil would be that you could mold the foil around the loaf plus you can defrost/reheat the loaf straight from the freezer in moderately hot oven for approx 35 maybe 45 minutes and voila a fresh hot loaf for the [STRIKE]gorging[/STRIKE] eating

Remember though that the recommended storage time for a loaf is 4 weeks if you wish to enjoy it at it's prime

If, for ethical reasons, foil is not an option for you, then I've found large freezer bags in the "Pound Shop" plus, I'm *still* using the roasting bags I bought earlier last year for a ridiculous price in the sale. The trick there is, that I wash and reuse them for freezer use. That may have been considered extremely "tight" once upon a time, but now (thankfully!) due to environmental issues, it's now deemed acceptable :rotfl:

Tesco do sell large freezer bags which are suitable for BM loaves ... I know this because when I gifted some homemade loaves to friends on an MSE meet, I prewrapped the loaves in large freezer bags before putting them into the gift bags. The same 'wash and reuse' principles applies.

HTH

comping_cat

I do the same as Beckipeg, i keep the plastic bags from the supermarket and use those!!!! (and they are free!!!)

cordial

Plastic is airtight and so a better bet than foil.