HOW TO FREEZE BREAD BY THE SLICE OR LOAF - Grand Central Bakery

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HOW TO FREEZE BREAD BY THE SLICE OR LOAF

Freezing bread is a great way to make it last longer and ensure that you always have delicious toast to butter in the morning or sandwich bread on hand for lunch.

With the holidays approaching, freezing bread and rolls will save shopping trips and ensure you have everything you need for special meals. Right now, because of the pandemic, we can’t produce as much bread at our bakeries as we normally would for the holidays, because our safety precautions mean fewer bakers working on every shift. We encourage you to plan ahead!

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So load your freezer with yummy loaves, dinner rolls and U-bake pies and pie crusts to ease some stress around the holidays and ensure you won’t miss out on your favorites.

Here’s how to freeze bread for later:

Portion and wrap

  1. Slice the bread with a serrated knife, or portion out pieces of whole loaves (half or one third) to enjoy when your craving strikes. Separate rolls and portion into bags.
  2. Double wrap in plastic: you can either double bag in plastic, or wrap rolls or pieces in plastic wrap and place them in a freezer bag. Squeeze out as much air as possible before sealing.
  3. Write the type of bread and date on the bag; use the oldest first.
  4. You can freeze your favorite rustic loaves for up to 8 months. For best results, use frozen bread and rolls within two months.

Thaw and refresh

  1. Thaw whole or partial loaves on the counter at room temperature. Use within two days for best quality.
  2. For toast, there is no need to thaw frozen bread. Pull out frozen slices and pop into toaster or reheat under broiler.
  3. To reheat a whole or partial loaf, spritz it lightly with water and bake at 400 degrees for 5 to 10 minutes.

Don’t waste it!

Got dry bread? You can use stale bread to make so many good things…

like delicious bread pudding, or vegetable strata for brunch or dinner.

Or, to make croutons, toss stale bread in olive oil, sprinkle with salt and pepper, spread on baking sheet, bake at 350 degrees for 10 minutes.

For croutons on the stovetop, saute cubed bread in butter until toasty and golden. These are delicious in a bowl of cream of tomato soup or in a salad.