Here are the tips on freezing bread from my favorite baking 101 site:
Freezing Bread or Other Yeasted Dough: Most yeast dough responds well to being frozen. The exception are those filled with fresh dairy ingredients such as cottage cheese or with fresh fruit or vegetables because these ingredients do not freeze well. They leech water when thawed.
Yeast bread dough can be frozen before shaping or after. Always freeze bread dough in a heavy-duty airtight bag. Double bag it if not. Freeze for up to one month.
Click the link to learn of her tips for freezing shaped, but pre-baked bread dough.
I suspect that your friend is buying what is known as "balloon" bread (which is mostly air and moisture packed in a wafer-thin plastic bag). The dry freezer environment is removing the air from the unprotected bread loaf and probably replacing it with ice crystals.
She can probably remedy this by double bagging the loaves with thicker bags, removing as much air from the bags as possible, and storing them for no longer then a couple of months.
Also, she should let the bread thaw completely in the bag before attempting to use it. Toasting the frozen slices doesn't give it a chance to reconstitute itself.