I am trying to make Challah bread, and would like to freeze it after it has risen. How would I defrost and bake it, in the least amount of time, and still get a good bread?
Welcome to TFL, miamwol.
I think you'll get the best results by baking your Challah and letting it cool completely. Then film wrap it and pop it in the freezer. The night (or morning) before you need it, remove it from the freezer and let it thaw (still wrapped). If it was good bread when baked, it will be good bread when thawed.
There are a lot of variables involved with parbaking, freezing (you would need to flash freeze it), thawing, then baking.
I agree that baking before freezing is the best approach, though you might consider parbaking it and browning it after it thaws out. Working out the time and temperature is left as an exercise for the student.
I've had good results thawing bread in the microwave for 3 minutes and then heating in the oven at 350F for 5-10 minutes (4 minutes with convection). The crust begins to separate after about a week in the freezer. I use zipper lock bags or plastic bags very tightly sealed with a twist tie. Plastic wrap leaks.