Freeze After Baking
Yeast or Sourdough Bread and Rolls: Freeze bread in individual slices (or rolls). Wrap each slice or roll tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to three months. When ready to eat, thaw completely in the refrigerator, remove the plastic wrap, but leave on the foil, and place slices or rolls in the oven. Heat the oven to 375 degrees, leaving the bread in for another 5 to 10 minutes after the oven reaches 375 degrees. Alternatively, precut slices can be toasted straight from the freezer.