Problem: Article: If you don't have access to an oven or simply don't need the bread right away, you can let it thaw at room temperature. The time it takes to defrost will vary, depending on the size and thickness of the loaf. You can check the inside by cutting off a slice once it seems like it's finished defrosting, or gently squeeze the loaf to see how soft it is.  Take the frozen loaf out of the freezer. Leave the loaf in the freezer bag and set it out on the kitchen counter. At room temperature, it can take up to three or four hours for a loaf of bread to fully defrost. When it's ready, it will be thawed out but may not be very warm. The crust may also lose its crispness, and if the bread was very moist it could become soggy or stale. Defrosting the bread in an oven is considered a superior method by many bakers. Using an oven is much quicker and more efficient than thawing at room temperature. It will also give you a nice, warm loaf that will taste and feel like it's just been freshly baked.  Pre-heat your oven to 350 degrees Fahrenheit (about 175 degrees Celsius). Take the bread out of the freezer and remove any plastic bags and other wrappings it may have been stored in. Put the still-frozen loaf on the middle rack of the oven. Set a timer for 40 minutes. This should be enough time for the bread to thaw and warm from crust to center. Remove the loaf from the oven and let it sit on the counter for a few minutes until it cools to room temperature. . Whether you've defrosted your bread at room temperature or in an oven, you may find yourself left with a stale or crusty loaf of bread. Do not worry, though, as this bread can easily be brought back to its previous crisp, delicious condition.  Get the loaf only mildly wet with clean, cold water. You can briefly swipe the loaf under a running tap, or wet a clean paper towel and dab the loaf until it is dampened. Wrap the damp loaf of bread in aluminum foil. Make sure the aluminum foil is wrapped tightly to ensure that no moisture escapes. Set the wrapped loaf on the middle rack in the oven. Make sure the oven hasn't been preheated, as you want the bread to warm gradually. Set the oven's temperature to 300 degrees Fahrenheit (about 150 degrees Celsius). Smaller loaves (like baguettes and rolls) should be finished in about 15 to 20 minutes, while larger, thicker loaves may take upwards of 30 minutes. Take out the loaf, unwrap the foil, and put the unwrapped loaf back in the oven for an additional five minutes for a perfect crust. Be aware that this method will only make a stale loaf soft for a few hours or less. Try to eat your bread within that time frame or it may get crusty and stale again. Whether a humid day has ruined your crust or the freezing process has left you with an undesirable crust, you can easily restore the crust back to its former condition with just a few minutes in the oven. Keep a close eye on the bread so it doesn't burn and it should be back to a delicious, crisp loaf in no time.  Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Unwrap the thawed-out loaf of bread and set it in the oven. Putting the bread directly on the oven rack will give you a crisper crust, but you can use a baking sheet if you prefer. Set a timer for five minutes, and let the loaf heat up inside the oven. After five minutes, promptly remove the loaf from the oven and let it sit at room temperature for 5 to 10 minutes before you attempt to cut the bread. Cutting the bread while it's too warm can make it difficult to get a clean slice.
Summary: Leave the bread out at room temperature. Use an oven to thaw out frozen bread. Soften a hard, crusty loaf of bread Rejuvenate the crust on a thawed loaf of bread.

Problem: Article: If you are calling Scotland from any country other than Scotland, then you will need to enter a nation-specific "exit code" before you dial the Scottish number. The two most common exit codes are 00 and 011. Run a web search for "[your country] exit code" to find the proper digits. The exit code is also known as the international access code or IDD (International Direct Dialing) code. You will need it to dial out of your country, regardless of which other country you are calling.  011 is the exit code for the United States, Canada, and some Caribbean island countries: e.g. the Bahamas, Dominican Republic and Puerto Rico. 00 is the exit code for most nations in Africa, Asia, Europe, and South America. 0011 is the exit code for Australia. Some countries have unique exit codes. The Russian Federation, for instance, is 8 (pause) 10. The exit code for calling from Brazil depends upon which telecom company you are using. This is the country code for the United Kingdom. Scotland is a part of the United Kingdom, which also includes England, Wales, and Northern Ireland. Thus, you can use the same country code to call any of these countries. Find the local code for the city or region that you are trying to call. Most codes comprise 2-5 digits. Learn the codes for major cities:  1224 for Aberdeen 1382 for Dundee 131 for Edinburgh 141 for Glasgow This may range from 5 to 7 digits. The local area code combined with the telephone number usually totals 10 digits, although numbers from some areas may total up to 9 digits. If you don't know the person's telephone number, try looking them up on the British Telecom Directory. Your string of digits should include, in this order: the exit code for the country you're calling from, 44, the local area code, and the local telephone number. The total string may range from 12 to 17 digits, depending on where you are calling from and where you are calling to.  To call Glasgow, Scotland from the US: 011 – 44 – 141 – xxx – xxxx. To call Langholm, Scotland from the US: 011 – 44 – 13873 – xxxxx.
Summary:
Dial the appropriate exit code. Dial 44 after the exit code. Dial the relevant area code or city code. Dial the local telephone number. Add all of the codes together.