People buy bread from the store primarily because it’s easy to store. (I say that because once you get on a roll with making a loaf weekly, the work of making homemade bread sort of goes away.) Well, now you can keep your loaf around for the week without biting into a piece of driftwood by the end of the week.
Slice your loaf once it’s completely cool (yes, I mean really cool, not warm). Cut squares out of a larger piece of parchment paper and layer them in between each slice of bread in a brand new, gallon-sized freezer bag. Remove air with handy vacuum seal trick (optional), and stash in the freezer. Pull out a slice or two and just defrost them with a short toasting as needed. You can re-use your parchment squares and your freezer bag (until you don’t get a good seal on the bag any longer), just keep the empty bag with parchment in the freezer between uses.