Question about defrosting store-bought loaves of sliced sandwich bread which I froze after purchase.

[Iggo]

Yeah, I know that subject line is a mouthful (ha!), but I've been asking around and people keep coming back with questions instead of answers. You mean freezing, or defrosting? Bread you baked yourself, or bread you bought from the store? Sliced or un-sliced? You bought it frozen, or you froze it when you got home? (I made up that last one, but still...)

So anyway, when i defrost a loaf of sandwich bread, the bottom of the loaf is pretty stiff. Are there any simple steps I can take to prevent that?

Yeah, I know, First World Problem...lol.

[madaboutharry]

1. I have had bad luck with defrosting sliced bread after freezing.

I stopped freezing sandwich bread because I found after defrosted the bread seemed kind of soggy.and the texture would be too soft.

[leftieNanner]

2. Valid question

When I bring home a loaf of bread, I open it and separate the slices by hand before freezing. Then I just take out the number of pieces that I need at the time, and keep the rest of the loaf frozen. Never have moldy bread that way. You can toast it to defrost. My daughter nukes it, but I don't like the texture.

Hope this helps.

[Iggo]

8. That does help. Thank you!

[Laffy Kat]

3. Defrost it in the fridge. nt

[Iggo]

9. I'll try that. Thanks!

[Sedona]

4. Defrost a few slices at a time

laid out on the counter on a paper towel. Defrost slices as needed. Takes five minutes

[Iggo]

11. I will try that. Thanks!

[Progressive dog]

5. Benn freezing store bread since pandemic.

Even lost power for sixty nine hours and multiple loaves of bread were still good after refreezing until needed. Just let bread defrost (without opening wrapper) on the counter for a few hours.

[Iggo]

12. That's what I've been doing. It might be freezer type or climate that I'm dealing with.

[Kali]

6. how long in freezer? frost free or regular freezer?

climate where you live? all can affect texture and moisture. kind of sounds like bottom of loaf is getting a little dried out - hole in bag, too long in freezer etc.

the only time I have a problem with frozen bread products is if they were pretty moist to begin with, then sometimes thawing can cause soggy bottoms - easily fixed by turning bag over after a while. toasting solve a ton of different freezer problems.

[Iggo]

15. I think they're in there for most of a week.

We have three people shopping and we all buy the same bread, two loaves at a time. We use a rotating system of stacking them, two-over-two, but there are five people who grab stuff from the fridge, so I'm really not sure how long they're in there, or how well they're sticking to the system.

I'm going to tag one of the bags this time and check on it every day until it migrates out.

[Kali]

18. pfft a week is nothing

that shouldn't be the problem, must be something else. is freezer running right? got a thermometer in there?

[Iggo]

21. I'll check on that.

Last edited Sat Sep 5, 2020, 03:44 PM - Edit history (1)

It's not a fancy freezer.

It's basically a small kitchen fridge/freezer that we keep in the garage.

EDIT ADD: I live on the edge of LA County a stone's throw from Orange County, CA. Hot. Dryer than most people around here think it is.
Today, right now (12:40pm), right here, it's 102deg. Should be 108 by 2pm. That's not normal, but if it was 98 today we wouldn't blink. So, cheap fridge in a non-climate controlled garage.

[calguy]

7. I have no problem freezing bread

With buns and rolls I wrap a paper towel around them and microwave for 15-30 seconds depending on the size. Always taste fresh to my taste.

[dlk]

10. Baked goods don't do well if they're frozen for very long

A baker shared this information.

[Iggo]

17. I'm starting to think that.

[dlk]

28. In my experience, they don't do well after a couple of weeks.

[NCjack]

27. Pour a quart of whole mild into a container large enough to submerge or

quickly rotate the loaf. Do not thoroughly soak the entire loaf. Just get about 1/8 inch depth under the bread crust wet.

Next, discard the bread into the trash and drink the milk.

No, no -- I got that wrong.

Preheat (400 deg-F) the oven. Save the milk back into the refrigerator. Put the loaf on a cookie tray and place it into the oven. Remove from oven when you get that pleasant bakery bread smell. Do not push your luck. When the loaf shows that it is toasting, you have probably gone too far.

This technique works with other bakery items.

[Iggo]

29. LOL. Thanks!

When I was reading the first part, I don't think my eyebrows could've got any higher.

[NCjack]

35. Regarding the bread on the sandwich. Put milk on a dinner plate and briefly put

each side of the bread onto the milk. Do not get it soaking wet. Or sprinkle with milk. Place into a preheated oven until it is toasted at your desired level.

I got this tip from a chef in a Czech kolache bakery in Texas in about 1960.

[pnwest]

13. Been freezing store bread since the beginning

of time. Set it on the counter, and walk away. Couple hours you’re good to go.

My mom would open the bag for half an hour to let moisture evaporate, but most times I don’t even do that. Not sure why the bottom of your loaf seems hard, maybe there was a hole in the bag and it’s gotten freezer burnt?

[Iggo]

16. We freeze four, stacked two-over-two. Maybe it's just the bottom ones.

I shall experiment!

[Grasswire2]

14. I can barely eat grocery store bread any more.

It has been ruined with those stinking dough conditioners that are nearly universal these days. The bread is so damp and floppy. Can't eat it untoasted. And when dropped into the toaster slot, the slice collapses on itself!

My current favorite-tasting bread is Dave's Killer grains and seeds, but the dampness is repulsive. At $5 a loaf, yet!

Even the Orowheat rye breads are ruined in this way, now.

[bamagal62]

19. Defrost in refrigerator.

[Ohiogal]

20. When I freeze bread from the store,

I put the entire wrapped loaf in a big Ziploc bag first. I think double-bagging it helps keep away the freezer burn or ice crystals. I take out the loaf and let it sit on kitchen counter until thawed. Never have a problem doing it this way.

[LakeArenal]

22. If my bread has hard crust after thawing.

It usually tastes like freezer burn. No solution to that. But bread only a week old seems early for freezer. But two weeks does not.

[Budi]

23. That sounds right. Tips for freezing:

*Particularly for this OP.
Store bought bread may come in a thin plastic bag.

Buy some gallon sized Freezer Bags to divide the loaf into something more tolerant of freezer temps.

**Important to prevent freezer burn:
Before sealing the prepared freezer bag, remove as much air as possible.

Fill your freezer bag. Seal all but a corner across the zip strip & press out any air in the bag, then quickly seal the remaining strip.

Air left in a container, will cause freezer burn & loss of flavor.
-----------

Good luck...

[Iggo]

24. Those are good tips. Thank you!

[Budi]

25. Best I can offer you. Hope it works.

🙂

[Phoenix61]

26. My bread lives in the freezer. I take out slices

as needed and pop in the toaster on extra light.

[pansypoo53219]

30. sliced or unsliced. do you mean 'dry'. dried out. double bag. need airtight.

[July]

31. Per my Zingerman's magnet,

A frozen loaf will return to “fresh-baked status” after 40 minutes in a 350 degree oven.

[geomon666]

32. I've put mine (the whole package) in a large ziplock.

Never comes out hard or stale. You can also try wrapping it in foil. I'm pretty sure that hardness is from freezer burn and an extra layer of protection should help.

[mucifer]

33. I have a hard time with homemade bread in the freezer. The slices stick together when I take them

out. That doesn't seem to happen with store bought.

[marlakay]

34. I freeze my bread because it's expensive and has no

Preservatives. But I would never defrost a whole loaf. I take 2-4 pieces out at a time using a sharp pointed knife to break off, then best way to defrost is naturally on counter but if in a hurry i put in microwave for 15 seconds on power 4 or 5.