How to Make French Bread Soft Again

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Earlier you throw out hard, stale bread products, try restoring its texture with heat and wet. This is most effective if the breadstuff was kept wrapped and however has a petty requite, but information technology can even amend rock-hard loaves to some extent.

1. i

   Preheat your oven to a low temperature. Set your oven to 300ºF (150ºC). The heat will restore almost stale breadstuff, although the result will only last a few hours.^[1]

2. 

   2

   Add water just if the crust is hard. Even stale bread still contains plenty of water. It feels dry because the starch molecules have linked up and trapped the water. This means yous don't need to add together h2o to the nibble of the bread. If the bread has a hard outer crust, flick water onto it, or run it under the cold tap if extremely stale.^[two]

   • If the bread turned dry from overheating, or if information technology was exposed to air, it has lost some of its h2o.^[3] Wet the whole loaf to restore moisture.

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3. 

   iii

   Wrap the bread in foil. This prevents steam from escaping, keeping the moisture trapped in the bread instead.

4. 4

   Heat until soft. If you lot dampened the staff of life, expect until it no longer feels soggy. Depending on the size of the loaf and whether or non you added water, this could take 5–fifteen minutes.

5. 

   v

   Unwrap and heat for some other five minutes if the crust is too soft. If the breadstuff is soft but the one time-hard chaff is squishy, take off the foil. Keep heating for another five minutes, or until you've restored the crust to the right texture.^[4]

6. vi

   Eat soon. Heat "melts" the starch molecule construction to release the trapped h2o, but as well speeds up staling in one case the bread cools downwardly.^[5] The bread will simply last a few hours at most before it turns stale once more.^{[6] [seven]}

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1. 

   one

   Bring water to a eddy in the base of a steamer. Pour a shallow layer of water into the pan. Rut over high until the water reaches a rolling eddy, then remove from oestrus.

   • If you don't have a steamer, you'll need a colander that sits on top of the pan, and a chapeau that tin can fit over the colander.
   • This methods adds less heat than the oven, but more than moisture. The actress moisture is most helpful when the bread is very stale and hard, or if information technology was left out unwrapped.

2. 

   2

   Place the stale loaf in the steamer handbasket. Identify the basket over the steaming pan and cover with a lid.

3. 

   3

   Leave covered until the bread is soft. Requite the steam at least five minutes to soften the bread.

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1. 

   1

   Slice bread to eat right away. Microwaves exercise soften bread, simply the results aren't perfect. Within a few minutes, the bread usually turns rubbery and even tougher than earlier.^[viii] This is the fastest method, but it'due south best to save it for an immediate snack.

   • This happens because the microwave boils away some of the water. The escaping steam pushes the starches into a denser structure, and leaves the bread dry. Wearisome heating in minor increments can reduce this event, but information technology's difficult to discover a sweet spot that's however hot enough to soften the bread.

2. 

   2

   Wrap in a clammy paper towel. Lightly dampen a apparently, white paper towel. Wrap it effectually your bread.^[9] This adds more moisture, and traps some of the steam in the bread to go on information technology soft.

3. 3

   Heat in ten second intervals. Depending on how strong your microwave is, the bread might already exist soft afterward ten seconds. If not, try again, checking frequently.

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Add together New Question

• Question

  Why does hard bread go soft when I wet it?

  

  Considering it brings the moisture back. When moisture starch (i.e. dough) heats up (i.eastward. baked, it becomes partially gelatinized. That's the nice, moist texture of fresh baked breadstuff.

• Question

  Why does microwaved bread become fifty-fifty harder than before?

  

  Maggie Peterson

  Community Answer

  Microwaving staff of life causes it to lose moisture. Trying putting a mug of water in the microwave when y'all microwave the bread. The steam volition help go along the bread soft.

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• Light breads stay fresh for longer than dumbo breads. Breads and cakes with fats, sugars, and other additional ingredients too tend to take a longer shelf life.^[10]

• To extend shelf-life, freeze the breadstuff and thaw it in the oven when fix to use. If you'd rather not thaw it, wrap the bread in plastic or foil until airtight and store at room temperature to keep information technology edible for an actress mean solar day or two.^[11]

• You can make garlic bread while refreshing the bread. Follow the oven instructions with these extra steps before heating:

  • Slice the bread in accelerate, only leave the slices fastened at the base.
  • Spread butter onto each slice.
  • Rub with crushed garlic, salt, and dried or fresh chopped herbs.

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• Overheating the breadstuff will boil away moisture and brand it tough and dry. This is like shooting fish in a barrel to do in the microwave, due to uneven heating.

• The refrigerator may forestall mold from growing on your staff of life, but it won't continue it fresh. Starch retrogradation (the process that makes bread go stale) happens much faster at common cold temperatures (above freezing).^[12]

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Article Summary X

If you desire to make stale staff of life soft over again, wrap the bread in foil. If the crust of the bread is very difficult, sprinkle a fiddling water on the outside before you lot close the foil. Identify the breadstuff in a 300°F oven for five-15 minutes or until the breadstuff feels soft. If you added water, heat the bread until it no longer feels soggy. Eat the bread right away, since it volition only stay soft for a few more hours. To learn how to steam dried bread to brand it soft once again, continue reading!

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