Freezing bread baked from frozen yeast bread dough
Freezing does not adversely affect the flavor of bread. If anything there might be slightly more flavor from the bit of extra fermentation.

If your bread proofs sufficiently then the fact that the dough was previously frozen is irrelevant. The freezing of the dough before it is baked and freezing the bread afterwards are unrelated. 

I have found that when I freeze bread the texture seems slightly more crumbly afterwards but I'm baking whole wheat bread that tends to get that way anyway.