A lot of replies here mention how if you keep the bread sealed it does not dry out. This is true and the more optimally you seal it in the faster you freeze it the better results you get. But in practicality you will still usually find that the moisture consolidates in the form of ice on the outside or one end of the bread, leaving the rest dry. Unless it is extremely still isn't the end of the world.

I typically keep English muffins in the freezer. Before I toast them, I put them on a plate covered loosely by a slightly moistened paper towel in a microwave it for about 15 seconds. It's almost as good as new and ready to toast.