Here’s How To Bring Your Stale Bread Back From The Dead In Under 10 Minutes

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It’s hard to resist freshly baked bread. The smell hits you in the face and it usually takes a lot of willpower to resist. Let’s say you go to the store and pick up a fresh loaf of sourdough, only to forget you’re going away for the weekend. So you leave this beautiful bread sitting around while you’re gone and by the time you’re back on Sunday it’s basically hard as a rock. First things first, if the bread is moldy you’ll have to move on. If the bread just got a little tough, there’s hope.

Run your bread under either hot or cold water. It’s ok to get the inside of the bread wet, according to Bon Appétit food director Carla Music, who has successfully tried this method with a completely saturated loaf.

Preheat your oven to about 325 degrees and toss your wet loaf of sourdough, or any type of bread,  into the oven for about six to eight minutes. The water inside of the bread will turn to steam and rehydrate the crumbly interior and the crust will firm up again from the heat. After seven minutes or so you’ll have a soft loaf of bread that’s ready to eat. Break out the jam, almond butter or brie cheese and pass that loaf around.

The process might seem a little strange, but you’ll be thrilled with the results. Bread should never go to waste.

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