Hi Miriam, that's a tricky one because of the rather short window of time involved, but a bread like this is likely to stale a bit more quickly because of the large amount of yeast it contains, so if it were me I would allow the bread to cool completely and then double wrap in plastic and freeze until Saturday night. I would then thaw it out overnight (still in the bag), and warm the thawed bread in a 325F oven in loosely tented foil to serve it warm and tender from the oven. Just allow it to warm up, and keep an eye on it so it doesn't brown up too much or dry out. I'm guessing about 10 minutes should do it. If the surface looks too moist after reheating, give it a minute or two without the foil. 

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