My experience is that ALL breads freeze just fine, but NEVER thaw them in a microwave unless you have a fetish for chewing on old truck tires! Some “artisan” breads such as crusty baguettes and such often benefit from a few minutes in the oven.
When I first read “everything” bagels, things like lox and cream cheese danced across my memory banks and flashed a warning. About a month ago, I bought a “six pack” of Philadelphia CC, then (foolishly) let the housekeeper put the groceries away… Did you know that freezing cream cheese gives it the texture of a very “crumbly” chevre? NOT a good thing! But now I’m gonna add lox and cream cheese to my shopping list! And maybe some fresh baby dill. Thanks for the reminder. So, “What’s for BREAKFAST”? '-)
