This Is The Best Method For Thawing Frozen Bread

Nothing tastes as good as a piece of fresh bread loaded with butter, but if your only option is pulling a loaf from the freezer, making sure it’s thawed correctly is key.

The Best Method For Thawing Bread

The easiest method for thawing a frozen loaf of bread is to simply transfer the wrapped loaf from the freezer to the refrigerator, says North Carolina chef Rhonda Stewart,

“Within 24 hours, the loaf should be thawed and ready to eat,” she says.

Letting a frozen loaf of bread thaw on the countertop is another method. 

“Be mindful of the amount of moisture inside the bread bag as that can cause the crust to become soggy and possibly moldy if stored at room temperature for more than a few days,” Stewart advises.

The Most Important Tip About Freezing Bread

Store it properly.

Maximizing flavor and freshness of frozen bread actually begins before it goes into the freezer.

“Before your loaf goes in the freezer, make sure it is tightly wrapped or sealed in a plastic bag,” Stewart says. “This prevents the loaf from absorbing excess moisture or odors from the freezer and reduces the chance of freezer burn.” 

“Much of your success depends on the original crumb and crust structure of the fresh loaf before it goes into the freezer,” she says.  

Stewart says that restoring the proper taste and texture of a loaf of frozen bread can be a tricky process. 

For enriched breads–those with a higher fat or sugar content–the thawing can be successful.

For breads with a lower fat or sugar content, like a sourdough or artisan style bread, the thawed loaf may be dense or chewy.

2 Tips For Thawing Frozen Bread

Though everyone can agree that fresh is best, thawed bread can be equally delicious. Stewart offers two tips for thawing frozen bread:

1. Slice before you freeze. If you know that you’ll only need a few slices of bread at a time, plan ahead.  “Slice the loaf and then secure it in a plastic bag before freezing,” she says. “When you need a slice, remove just one piece, and then warm it in the toaster to thaw.”
2. Add water. For crusty breads, like sourdough, you can restore that crunch by adding water. “Give the loaf a quick dunk in a bowl of water, place directly on the oven rack, then bake the bread in a preheated oven at 450 degrees Fahrenheit for about five minutes,” Stewart says.

Downsides Of Freezing Bread

Stewart acknowledges that although sometimes freezing bread is necessary, there are a couple downsides to consider.

• Flavor: You may lose a bit of flavor if it’s not wrapped properly, she says.
• Texture: The crust may not be as crispy as fresh as you like, but that can be fixed with a quick bake in a hot oven, says Stewart
• Crust: Sometimes the crust can break if the loaf gets moved around in the freezer too often, she notes.