Shop Salvage and Get Creative. This homeowner had just $5,000 to build her kitchen. She scored big by going to a restaurant supply and salvage store, where she purchased a commercial oven, refrigerator, rolling carts and shelves, and even the kitchen sink for a fraction of retail price.
For Long Term Storage (more than three weeks): Wrap bread tightly in plastic wrap. Then, wrap it again in foil or freezer paper. Write the date on your bread before sticking it in the freezer; then, try to use it within six months. For Rolls and Buns: Place them inside a freezer bag, and seal tightly.
Bread doesnât lose nutrients in the freezer if properly packaged and not oxidized or freezer burnt. Yeast dough however loses itâs ability to rise as it stays in the freezer and may fail if kept too long. 1  Bread in a lose plastic bag-one month or less. 2  Bread in freezer quality plastic wrap and tin foil-up to 6 months. 3  Bread in a vacuum sealed package-up to 6 months.