Stale Bread, Part One

One of my favorite quadrants of cooking is recipes that are designed to use up something that's not spoiled, but also not as fresh as it once was. We'll be talking about this for a few weeks, so today we'll start with that staple: stale bread.


The first thing to do with stale bread is...make it not stale anymore!

Take your dried-out whole wheat, your rigid baguette, your too-crusty roll and wrap it in a damp paper towel and either nuke it for a minute or so or bake it (being careful not to burn the paper towel) for a few minutes at 200 until it's soft and springy again.

Ta da! Fresh bread again.


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