I have always frozen my bread with no noticeable difference. Some fridge freezers seem to impart a stale freezer burn flavor to lots of things, but I've never had that issue. I'm guessing it has to do with the freshness/cleanliness of the freezer, how things are packaged, how long they are frozen, etc.    I'm having suddenly having issues with the crust, sometimes just part of the crust, becoming extremely hard and tough on store-bought sliced bread that is usually frozen no more than 3 weeks.  The only variable that has changed is the style of deep freeze--we just received an upright, self-defrosting freezer, replacing our very old deep chest freezer that was not self-defrosting.  Perhaps the newer one is removing more moisture from the air in the freezer, hence drying the bread.  That makes sense, however, I used to freeze bread in my refrigerator freezer, which is also self-defrosting, with no issues.  I've tested lowering the temp of the freezer, and storing the bread on the shelf instead of in the door. Neither have made a difference.  I'm planning to get a plastic tote with lid thinking that might help reduce drying air exposure.  Perhaps my question is more related to the functionality of this freezer, manufacturer's performance issue, or simply a variability in freezer styles. I just find it odd that after freezing food for 40 years with no issues, this has suddenly become a problem. 
Just found out why!  The bread was frozen when it got to the supermarket. This is the bread company's way of having fresher bread loaves on the shelves!  So in the end we are freezing it for a second time. A hard crust is the result of the second freezing. 