Have you ever tried to vacuum seal bread or bread products? Is it possible to do so without squishing the bread? As you can see in the picture below, there is a way to seal bread and a way not too--unless you don't mind really compact bread. On the left are hotdog buns that were simply put into the vacuum sealing bag and then vacuum sealed--a big mess of mashed buns that don't go back to bun shape once taken out. On the right are hamburger buns that were first put into a ziploc bag, and as much air removed as possible, then put into a vacuum sealing bag and vacuum sealed. The buns stayed in their original shape. If you don't think you will be using bread products within a short time, you may want to vacuum seal them, but I would suggest using ziploc (or generic) bags first so that your bread doesn't get all mashed.
Other vacuum sealing hints and tips: slightly freeze meats first--otherwise the vacuum sealer will be sucking a lot of juices (blood) out of them, also they keep better shape--like bread--if slightly frozen first. Make sure the bag you are using is the proper size--too small and it won't be able to vacuum seal properly, too big and well you are wasting bag--unless you are going to be cutting it open, using some of the contents and then resealing it then you aren't wasting bag--but actually saving since you are reusing. LABEL! Always label what you store in your freezer, on the shelf, etc.--it really is amazing how you can forget or can't identify things if they aren't labeled correctly. ROTATE! Just because something is frozen does not mean it will last forever--frozen food has a freezer life just like canned food has a shelf life--freezing only slows down microorganisms it doesn't kill them, also taste, texture and nutrition does change over time.
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