Even if you're a bread addict, it can be easy to let your loaf get stale when it's hidden behind crackers and whatnot in the pantry. Here's the good news — you can still enjoy your bread well into the following week, and no, we don't mean just toasting them into crispy croutons.
This is the life-changing technique bakeries don't want you to know about. With this trick, you'll be enjoying the taste of freshly-baked bread every morning for weeks longer than before. There are no fancy gadgets involved in this transformation — just your old bread, water, an oven and voila - perfectly baked bread.
• your loaf of stale bread
• water, straight from the faucet
1. Set your oven to the "warm" setting. If your oven doesn't have that fetature, preheat to 300-325 degrees F.
Why this temperature? This temperature allows you to rehydrate the bread versus making it more stale.
Cut a small slit using knife in center of loaf like so:
2. This second step may seem weird, but trust us on this one. Run your loaf of bread under the faucet. You'll want to get the bread evenly damp all around.
Wrap in tin foil, if desired.
3. Place your bread in the oven, directly on the rack. Depending on the size of the loaf, you'll want to leave it in the oven for 6-12 minutes. For a smaller loaf, set a timer for 6 minutes and check on it, and for a larger chunk of bread, take a peek after about 10 minutes.
You'll know your bread is revived and ready to be relished when the inside is moist and the outside has that perfectly flaky, golden, crust.
It should be soft enough to squeeze!
4. Take your bread out, let it cool, slather some butter on and enjoy!