Where are you getting the bread? Refrigerated is generally bad. Chilling tightens the starch, which is the definition of staling. Freezing doesn't do that, and most bread freezes fine. Some breads with no preservatives are shipped frozen and don't refreeze so well, but bread is one of a very few things that is okay refrozen.

For what you're describing, I think you might like par-baked bread. It's already baked enough to set the rise and form something of a crust--it's not raw--but it's pale and sad until you put it in the oven and finish it. There are various names for it, including "take and bake", "ready to bake" and similar. Sometimes raw dough is also so labelled, so read the package.

Brands are different everywhere, and who knows what you can get now. Where I live, there's a lot more bakery bread than packaged. You can buy a nice bakery loaf, cut it into the size pieces you want to use and freeze it. You could take out a piece--bread thaws quickly--and toast it up in the oven for your meal.

If your store is well supplied, just look in the bread aisle and freezer for parbaked bread. If it's not already frozen, you can go ahead and freeze it.

Make your own. Use a basic recipe for a bread you like and make it into small loaves....wrap well in foil and then in plastic. When you want some bread, remove the plastic and put the loaf into a 350 oven for about 20 minutes.