With food prices going nuts everywhere, trying to stop wasting food is one way to stretch the food budget. But who wants to eat an entire baguette or uncut loaf all in one go? Not me.
A couple ways to deal with this is to:
Slice the baguette or uncut loaf of fresh bread right away and freeze what you don't use today in freezer bags that can seal tight for another day. Awesome.
But what to do right now? You got the bread yesterday with intentions of eating it with dinner, but for whatever reason, you didn't. So for today's dinner you have a rock hard baguette right?
Don't throw it to the birds just yet.
Step 1: Run the kitchen faucet on a steady stream of cold water, not blasting, just steady.
Step 2: If you have a cut end of your loaf, try NOT to get the water on the inside or you will end up with soggy bread. Simply get the outside crust wet.
Step 3: Set your oven to 300 degrees F. Place the damp loaf directly onto the rack (don't use a baking tray) The warm oven will heat the damp crust causing some steaming action inside the loaf.
Step 4: After 5 minutes give the loaf a squeeze. It should give a little, with a crusty outside and softer inside. Don't go past 15 minutes or it will harden again.
Step 5: Enjoy your warm crusty on the outside and soft on the inside bread!
EAT and ENJOY!
Hopefully this tip helped.
You can also purchase bread savers, to get that extra mileage out of your bread and hopefully prevent it going stale to quickly.
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