From Acme Bread: Acme's Olive Bread is made out of sourdough, naturally leavened with a whole wheat starter. Instead of black Kalamata olives they use green Halkidiki olives. The crust is chewy, with a single score running lengthwise along the top. The crumb is airy and speckled with olives. The green olives add saltiness to the loaf.
The loaf is frozen at the peak of freshness and will arrive with defrosting instructions.
How to Defrost: This loaf of delicious Olive bread has been frozen at its peak of freshness. If you plan on eating it right away, let it sit at room temperature to defrost, it should be ready in 3-4 hours. If you intend on keeping it frozen, to eat at a later time, put it (including paper bag) in another plastic bag, zip lock preferably. It will keep for up to a month in the freezer if wrapped properly. To defrost, take out of the freezer, but keep it in its wrappings, and let it defrost at room temp for at least 4 hours or overnight.
If you would like to freeze the loaf in slices, let it defrost for 3-4 hours (or less as soon as you can get a bread knife through it) and slice to desired thickness. Freeze the bread slices separately, (this will keep the slices from sticking together in the bag) then place all in a bag together in the paper bag or parchment paper and plastic bags, and freeze. Remove slices as desired. They will thaw out much faster than the whole loaf, in about a half-hour. Don’t be tempted to microwave your bread to defrost, as this dries it out and makes it rubbery! To serve the bread warm, wrap your bread in parchment paper and foil and place it in an oven heated to 400 degrees for 3 or 4 minutes.