To make a loaf of frozen unsliced bread seem almost fresh baked, I dip the frozen loaf quickly in water and put it in a 350°F oven directly on the oven rack. In 15 or 20 minutes, the bread will be barely heated through and will taste fresh and chewy. I stick a wooden cake tester into the loaf to make sure the bread isn’t still frozen. The reborn loaf should be eaten in a day or so, but another dunking and heating will help salvage the remainder of the laof. I even dip and bake loaves that have never seen the freezer if they don’t seem quite fresh or if their crusts need a little extra crunch.
Joanne Richards, Portland, OR