Individual slices can overheat quickly in a microwave and turn hard — 10 seconds should be enough. Put the still-frozen loaf on the middle rack of the oven.
For toast that's consistently crisp on the outside but custardlike on the inside, the secret is to match the batter to the bread.
Norman recommends thawing the bread wrapped and then removing the wrapping: Avoid exposing the bread to any significant temperature fluctuations. After a couple of minutes, check the progress of the thaw and turn slices over if needed.
As for the egg salad, dice the eggs before combining all the ingredients to keep the salad from turning pasty. If you freeze multiple loaves of bread, put the freshest ones in the back so that the older loaves get eaten sooner.
Arrange the bread slices on a microwave-safe plate, then microwave the bread on high power for 10 seconds at a time until it is soft and warm. If you take the dough out and turn it every so often, it'll defrost even faster, but do so frequently to avoid uneven defrosting. The freezer is a great way to extend bread's shelf life so that, when thawed, it tastes like it came fresh out of the oven. Keep regular loaves of bread in a bread bag, plastic bag, or bread box with adequate ventilation.
But for future reference, it is always best to defrost frozen items in a fridge overnight. Even frozen bread has a finite shelf life, and should be eaten within a few weeks of freezing if possible. Wrap the damp loaf of bread in aluminum foil.
These breads may not survive the freezing process as well as a heartier loaf of bread. When it comes to storing bread in the freezer , Golper says that you'll want to make sure your loaf is either tightly wrapped in plastic, or placed in an air-tight plastic bag.
Flag as... If the water is too hot, it may activate the yeast in the dough. Avoid using disposable plates or anything made of plastic.How to unfreeze your bread a best way