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Homemade breads taste best when eaten soon after baking because they have no preservatives and little fat. Freeze any bread or rolls that will not be used the day they are baked. Breads freeze beautifully when you go about it a specific way:
– Cool loaves completely on a wire rack. Place them in the freezer, unwrapped, until they are frozen solid. Remove them from the freezer and double wrap them in airtight plastic bags or foil. Return them to the freezer for up to two months.
– To use frozen breads, thaw them and reheat in 350-degree oven until just warmed through, not hot, about 5-10 minutes, wrapped in foil for a soft crust, uncovered for a firmer crust.
