I don’t eat much bread, but this is the season when it’s a bit of a challenge for me, because tomatoes! I found this cool article, but it’s behind a pay wall.
It starts “Washington Post › How to use frozen bread for croutons, bread crumbs, fancy toast and more - The Washington Post”.
On Google I can see “Or wrap the still-frozen bread in foil and heat for 15 to 30 minutes, depending on size and whether you want to just quickly thaw or also warm it. Make fancy toast. Take your thick artisan slices out of the freezer to thaw while you prep your toppings. Any residual defrosting can happen while you’re heating the bread.”
" Cube it for croutons .
So much better than store-bought. Let the bread thaw on the counter. Toss or drizzle chunks or cubes of it in olive oil (a flavored one is great if you have it) and crisp on a baking sheet in a 350-degree oven for 15 minutes, or until golden brown"
Found the story on Pinterest !
Sometimes I can read it. My take away;
" The best way to freeze bread (figure on a freezer life of about three months) depends a little bit on what you’re dealing with and what you want to do with it. You always want to start with at least a double layer of protection against freezer burn. Two layers of plastic wrap is usually sufficient; you can also combine plastic wrap with a layer of aluminum foil. I often throw plastic-wrapped slices or chunks that are small enough into a plastic zip-top bag for extra insurance and easier organization.
Pre-sliced store-bought breads can be grouped into packets of a few slices each. Separate slices with pieces of parchment or wax paper if you think you’re more likely to use one slice at a time. Larger artisan-style loaves can be saved in several ways. Double-wrap a whole loaf if you want to use it in one fell swoop down the line. Or first cut into more manageable chunks for gradual consumption. Thick-cut slices can be wrapped individually and placed in a bag."
Anybody have other suggestions?
Last week I pondered too long and it got moldy. I think I’m going to go with 3/4 inch slices. A bit more work than tossing in the whole loaf, butican retrieve a slice at a time, for a sandwich ( ) , or croutons.