Bread is seemingly simple, yet so many varieties exist. It's created using flour, salt and water. When you add yeast, eggs, milk and butter, bread has even more flavour and it stays fresh longer. However, it will still dry out and become hard. Quick breads---biscuits, cornbread and pancakes, for example---need to be eaten the day they are made as they will dry out quickly. All breads can be frozen to preserve them for later use. When defrosted with care, bread retains its flavour.
Remove bread from the freezer and leave at room temperature for up to six hours. Alternately, place bread in the refrigerator for up to 12 hours. Always leave the bread wrapped while it thaws.
Defrost bread in the oven. Preheat the oven to 163 degrees Celsius. Remove the cling film if used when initially freezing the bread. Wrap the loaf tightly in aluminium foil. Place bread in the oven for 20 to 30 minutes.
Remove pre-sliced pieces of bread from loaves in the freezer. You can "snap" off a slice or two from the pre-sliced loaf. Simply reseal and replace the remainder of the loaf in the freezer. Toast the slices for quick defrosting and browning.
Although you can defrost bread by placing it in the refrigerator, bread should not be kept there as it stales faster. Wrap bread in paper or cover with cloth and keep at room temperature.