What is the recommended method for thawing bread?

Thawing bread at room temperature is the recommended method because it allows for an even and gentle thaw without compromising the texture or quality of the bread. When bread is thawed this way, moisture is retained, which helps preserve the fluffy interior and crusty exterior. Leaving it wrapped in plastic or keeping it in a paper bag can help to prevent excessive airflow, which can lead to staleness.

Other methods, such as using a microwave or cold water, can lead to issues. Microwaving can cause bread to become chewy or rubbery due to the rapid heating, and cold water can lead to uneven thawing that doesn't allow the bread to maintain its intended texture. While using the oven can be beneficial for heating bread, it is not the ideal method for thawing, as it may alter the bread's consistency and create a crust that is too crunchy while not addressing the core's temperature adequately. Thus, utilizing room temperature as a thawing method ensures that the bread remains moist and maintains its fresh-baked quality.