Bread – Why does frozen bread sort of taste different

Hot gasses such as steam and CO2 trapped inside the dough by the crust are important to help properly bake the bread, as well as to give it form and structure. If you cut a slice off the end of the bread before the bread has finished baking, you completely change the conditions under which the bread finishes baking: steam will escape rather than building up, the internal temperature probably won't rise as much, and the bread will tend to dry out rather than cook.

If you're not sure whether your bread is done, you should take its temperature. An instant-read, digital thermometer with as fine a probe as possible is best because it compromises the crust the least.

For the same reasons, you should let bread cool as @justkt suggests before cutting into the loaf. Bread smells great when it's hot, but it tastes best when it has cooled somewhat.

I've actually found a combination of both aluminum foil and clingfilm to give the best protection. The foil is most effective at preventing freezer burn, but does nothing to isolate odors.

Since the freezer is so cold, you don't ordinarily smell much when you stick your head in there, but that doesn't mean that the odors don't spread about, and you'll notice it only once you thaw your chicken (or other food item). That's why I like to wrap my food in clingfilm as well, but more pertinent to your question, the foil is what you want to prevent freezer burn.