Instructions: When fresh bread has cooled completely, slice into two-day chunks, put each chunk into a Ziplock baggie, and freeze.

To warm a frozen chunk, leave it in the sealed baggie, and either stand it on edge on the counter (or better, on a rack) for an hour or two, or microwave on very low power for a very short time (your microwave may vary from my weak one - I use half power for maybe 20 seconds) until the bread is slightly warm on the outside though still frozen inside. Now let it sit out, still in the baggie, for five or 10 minutes until it is completely thawed and any condensation inside the baggie has been absorbed.

The crust will be soft but the bread should otherwise be like-new fresh. I do this all the time; the bread keeps in the freezer for weeks.

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