Ok, bread fans. I freeze bread all the time, and there are only a couple of rules:
1. Any bread or rolls must be cooled to room temperature before bagging. This takes from 2-3 hours. If you bag before this, you will trap moisture in the bags, and end up with frost inside the bread bag. Some of you may have had that happen to you, so now you know why.
2. I use plastic bread bags from my local restaurant supply, extract as much air as possible from the bag, and tie tightly with twist ties. I never reuse a bag, as they might have a hole in them.
3. I both freeze whole loaves as well as sliced loaves. Slicing makes it easy to remove just what I need for a sandwich or a meal, then I retie the bag and back into the freezer.
4. White bread, sandwich rolls and Italian bread slices are removed frozen, and nuked for about 20 seconds on a small plate. The bread is fresh smelling and the taste is fine.
5. No-knead bread (NYT Bread) is removed from the freezer and allowed to thaw on the counter all day. We hack off pieces and make toast from it, and I don't even fool around with re-crisping the whole loaf. The texture of the crust is chewy, and it's just fine for my undiscriminating palette. If you want crispy crust, give it 10 minutes at 350 F and it will crisp up nicely. Be sure to preheat the oven, or the results will no be what you want. A baking stone also helps, but is not necessary.
Hope this helps.
Be back later. Have to go do a quick plumbing job in teh neighborhood.