I made large batch of bread last weekend and baked 1 loaf and froze 4. I let the dough go through the first rise, and then punched it down, formed it in loaves and put it in the freezer on a cookie sheet. When it was solid I wrapped in plastic wrap and put it back in the freezer.
Last night I got one loaf out and put it in a greased pan and let it sit on the counter til morning. First thing this morning I baked it.
The first thing I will do differently next time is I will freeze them in bread pans so they retain the shape. Next I will make them bigger.
But the outside was crunchy and flaky. I liked the texture better than my regular bread!