Preheat your oven to 325 °F (163 °C) and prepare a baking sheet. Look in your pantry for a rimmed baking sheet. Take it out and preheat your over to 325 °F (163 °C). Do not use a different temperature for different types of bread.
You can certainly defrost bread entirely in the microwave, but it may get soggy as the ice crystals melt into the bread.
This method may not work with baked goods that contain filling, like pie or donuts with cream filling.
Tip: You don’t have to use aluminum foil to line your baking sheet, but you can if you’d like. Breaded items shouldn’t stick to the aluminum foil if they’ve been cooked before, but you can line it with cooking spray if you want to play it safe.
Heat full loaves of bread for 15-30 minutes based on their size. Place your frozen loaf of bread on the baking sheet. If you’ve got a massive loaf of bread, cook it in the oven for 25-30 minutes. For smaller, thinner loaves, heat them for 15-20 minutes. Take your bread out of the oven using your oven mitt and cut it as you please.
You do not need to microwave entire loaves of bread before putting them in the oven. You should microwave smaller baked goods and sliced bread first if you want them to be soft.
Microwave sliced baked goods on high for 15-25 seconds before baking them. Grab a microwave-safe container, like glass or unpainted ceramic, and set your bread or other baked goods on it. Microwave them on high for 15-25 seconds based on the number of slices that you’re thawing. If you want toasted bread, you can skip this step and heat your bread in the oven from frozen.
Microwaving the baked goods ensures that some of the ice from the freezing is absorbed in the bread, making it softer. You don’t need to microwave loaves before heating them in the oven.
Bake your sliced bread and smaller baked goods for 5 minutes at 325 °F (163 °C). Once you’ve microwaved your sliced baked goods, transfer the bread or baked goods on to your baking sheet. Spread your slices or individual pieces out on the baking sheet face-down for a crispier bread, or lean the slices against one another like they’re in a loaf for softer insides. Bake your slices or individual pieces for 5 minutes before removing them from the oven.
Even if they aren’t sliced, this method works for smaller baked goods, like individual scones, muffins, or croissants.
Use an oven mitt to safely remove the pan from the oven.