Yes, but the bread you get in decent earthling restaurants ideally hasn't sat in a freezing aeroplane hold for several hours beforehand... Room-temperature bread is best, but if the choice is between hot or ice-cold I'd rather have it hot !

And it is perfectly possible to warm crusty bread in an oven without turning it rock hard, provided it's wrapped in something like foil or a wet paper bag. Admittedly I don't know how feasible this is in an airline galley situation though - given that it is something I regularly do in my own kitchen (to soften bread that is not so fresh) I'm sure it would contravene some safety requirement or other.