Baking batches of bread and rolls makes sense if you have a freezer. White bread and rolls with soft floury crusts, wholemeal, wheatmeal, granary and enriched breads such as currant bread, bridge rolls and poppy seed plaits freeze best. The keeping quality of plain white and wholemeal loaves is improved if you double the amount of fat used in the recipe.
Freshly baked bread must be completely cool before freezing. Place loaves or rolls in freezer bags and tie closed bread must be wrapped and covered like any other food.
For best results, allow loaves to thaw at room temperature for about 2-3 hours; rolls take about 1-2 hours. Bread will keep for 6 months in the freezer but mine never lasts that long. I bake a batch of loaves at the weekend, put them in the freezer and take one out at a time, and I have fresh bread every day of the week.