Refreezing bread repeatedly can dry the bread out, making it hard and/or stale. Set aside as many slices as you’ll need to defrost and save the rest in the freezer. If the slices are stuck together, you can try using a clean fork or knife to gently pry them apart.
Do not cover the bread. Simply arrange your slices on a plate with a little space in between each slice. Some bakers recommend wrapping frozen bread in a paper towel before microwaving. Make sure the plate can safely be microwaved. Avoid using disposable plates or anything made of plastic.
Set the microwave on high power. Heat the sliced bread in your microwave for increments of 10 seconds. Check on the slices after 10 seconds before adding more time in the microwave. It should not take more than 15 to 25 seconds for most microwaves to defrost sliced bread. However, there may be some variance in defrost time, depending on your particular microwave. Do not microwave bread for longer than a minute, as this will probably overheat it. Make sure the bread isn’t too hot before eating. Be aware that microwaving bread is likely to make it either overly chewy or hard and stale. This is because the bread loses its water content as the microwave turns that water into vapor, which leaves the bread. [1] X Research source
Adjust the setting to “defrost” or “frozen” to warm up sliced bread from the freezer. As always, make sure the bread hasn’t gotten too hot while toasting.
Take the frozen loaf out of the freezer. Leave the loaf in the freezer bag and set it out on the kitchen counter. At room temperature, it can take up to three or four hours for a loaf of bread to fully defrost. When it’s ready, it will be thawed out but may not be very warm. The crust may also lose its crispness, and if the bread was very moist it could become soggy or stale. Defrosting the bread in an oven is considered a superior method by many bakers.
Pre-heat your oven to 350 degrees Fahrenheit (about 175 degrees Celsius). Take the bread out of the freezer and remove any plastic bags and other wrappings it may have been stored in. Put the still-frozen loaf on the middle rack of the oven. Set a timer for 40 minutes. This should be enough time for the bread to thaw and warm from crust to center. Remove the loaf from the oven and let it sit on the counter for a few minutes until it cools to room temperature.
Get the loaf only mildly wet with clean, cold water. You can briefly swipe the loaf under a running tap, or wet a clean paper towel and dab the loaf until it is dampened. Wrap the damp loaf of bread in aluminum foil. Make sure the aluminum foil is wrapped tightly to ensure that no moisture escapes. Set the wrapped loaf on the middle rack in the oven. Make sure the oven hasn’t been preheated, as you want the bread to warm gradually. Set the oven’s temperature to 300 degrees Fahrenheit (about 150 degrees Celsius). Smaller loaves (like baguettes and rolls) should be finished in about 15 to 20 minutes, while larger, thicker loaves may take upwards of 30 minutes. Take out the loaf, unwrap the foil, and put the unwrapped loaf back in the oven for an additional five minutes for a perfect crust. Be aware that this method will only make a stale loaf soft for a few hours or less. Try to eat your bread within that time frame or it may get crusty and stale again.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Unwrap the thawed-out loaf of bread and set it in the oven. Putting the bread directly on the oven rack will give you a crisper crust, but you can use a baking sheet if you prefer. Set a timer for five minutes, and let the loaf heat up inside the oven. After five minutes, promptly remove the loaf from the oven and let it sit at room temperature for 5 to 10 minutes before you attempt to cut the bread. Cutting the bread while it’s too warm can make it difficult to get a clean slice.
Bakery bread is typically good for two or three days after the printed expiration date if stored in the pantry, but expired bread that’s been refrigerated will not last. Packaged (sliced) bread can be good for up to seven days past the expiration date if kept in the pantry, but if refrigerated it should not be eaten past the printed date. Properly stored and frozen bread, whether from a bakery or packaged,should keep for up to six months in the freezer.
Put the loaf inside a freezer bag. Squeeze out any air inside the bag and wrap it tightly before sealing the bag. Take the wrapped and sealed loaf and place it inside a second freezer bag. Double bagging the loaf will help minimize any decline in quality. [5] X Research source
Try to freeze the loaf as soon after you’ve purchased it as possible to ensure that the bread does not become moldy, soggy, or stale before you freeze it. Make sure your freezer is set to 0 degrees Fahrenheit (-18 degrees Celsius) to ensure that the bread stays as cold as possible to prevent decay. Write the freezing date on the bag so you know how long it’s been in the freezer. If you freeze multiple loaves of bread, put the freshest ones in the back so that the older loaves get eaten sooner. Leave the bread in your freezer until you’re ready to use it. Avoid exposing the bread to any significant temperature fluctuations. Try to avoid bagging and freezing bread on humid days. Humidity can cause a loaf of bread to get soft or even damp.
It’s best not to store bread in the refrigerator. While the cool temperature can help prevent mold from growing, it can also dry out your bread prematurely. Crusty breads and rolls keep best when stored in a paper bag and eaten within a day of baking. These breads may not survive the freezing process as well as a heartier loaf of bread. Regular loaves should be kept at room temperature. Keep regular loaves of bread in a bread bag, plastic bag, or bread box with adequate ventilation.
Some bakers recommend using frozen bread within three months. Other bakers recommend using a frozen loaf of bread within one month. The biggest factors in determining whether your bread will keep in the freezer for a month or three months are the type of bread you’ve frozen, the conditions you stored it in prior to freezing, and whether the bread was kept at a stable temperature while frozen. Leaving a loaf frozen in your freezer for too long, or subjecting the frozen loaf to drastic temperature fluctuations, can have a negative impact on the bread’s quality.
