Hi Rea! Because activated yeast dies in the freezer, we'd recommend baking the loaf, letting it cool, wrapping it very well in plastic wrap, and then freezing it for up to 3 months. When you're ready to enjoy it, let it thaw on the counter and toast individual slices as needed or reheat the whole loaf in a 350°F oven until it reaches the temperature you want. If it's browning too much, you can cover it with foil. Happy baking! Annabelle@KAF

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