Store individual loaves, tightly wrapped in plastic wrap, at room temperature for 3-4 days. In cooler, dryer environments, the bread may last a few days longer. Tightly wrap baked and cooled loaves in plastic wrap and then in aluminum foil to freeze for up to one month. Defrost the loaves at room temperature overnight. To reheat bread, either pop a piece in the toaster or reheat in a 325F oven, wrapped in foil, for 10-15 minutes.