Anonymous wrote:What I do is cut the bread into whatever size portions I'm likely to use at one time, then freeze everything in a ziploc bag. Take out the amount you want to use 30-ish minutes before you need to use it, and it'll thaw pretty quickly on the counter.

This is what I do. We have a thaw option in our toaster.

Wrap it in aluminum foil. The bread person at the farmer's market told me that. I thought it was weird but it works.
Plastic wrap or ziploc apparently keeps in too much moisture, and anything else too little, but aluminum foil is just right.

What I do is cut the bread into whatever size portions I'm likely to use at one time, then freeze everything in a ziploc bag. Take out the amount you want to use 30-ish minutes before you need to use it, and it'll thaw pretty quickly on the counter.

I only go to the grocery store once a week, and I love a crusty bread with soups, etc, but I tend to make such things later in the week since the ingredients store better than meats and whatnot. Anyway, what's the best way to store bakery bread until then? Freeze it? Do I have to thaw or can I just pop it in the oven for a bit?