It is important to ensure that your loaf is fully cooled before freezing.
It is easier to pre-slice your loaf beforehand as it tends to have a crumblier texture after being frozen. Also, if you won't use the loaf all at once you can wrap each slice individually so that you only need to defrost a slice or two as and when you want them.
Double wrap the loaf or slices in cling film or tin foil to protect your bread from freezer burn.
It is handy to date your wrapped loaf before freezing and consume within 6 months.
When it comes to eating your loaf, remove from the freezer and allow to thaw.
For that fresh baked feel, wrap your loaf in tin foil and warm in the oven on a low heat (170°C) for 10-15 minutes.