How Can I Make Hard Bread Soft Again

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Before y'all throw out hard, stale bread products, endeavor restoring its texture with heat and moisture. This is nigh effective if the breadstuff was kept wrapped and still has a petty give, just it can fifty-fifty improve stone-hard loaves to some extent.

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   Preheat your oven to a depression temperature. Fix your oven to 300ºF (150ºC). The heat will restore nigh stale bread, although the effect will only last a few hours.^[1]

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   Add water just if the chaff is hard. Even dried staff of life still contains plenty of water. It feels dry because the starch molecules take linked up and trapped the water. This means y'all don't need to add water to the nibble of the breadstuff. If the staff of life has a hard outer crust, flick h2o onto it, or run it under the cold tap if extremely dried.^[2]

   • If the staff of life turned dry from overheating, or if it was exposed to air, information technology has lost some of its water.^[three] Moisture the whole loaf to restore moisture.

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   Wrap the staff of life in foil. This prevents steam from escaping, keeping the moisture trapped in the breadstuff instead.

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   Oestrus until soft. If y'all dampened the bread, expect until it no longer feels soggy. Depending on the size of the loaf and whether or non yous added h2o, this could take 5–xv minutes.

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   Unwrap and heat for another five minutes if the crust is as well soft. If the bread is soft but the in one case-hard crust is squishy, have off the foil. Keep heating for another five minutes, or until you've restored the chaff to the right texture.^[four]

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   Eat before long. Oestrus "melts" the starch molecule structure to release the trapped water, but likewise speeds up staling one time the bread cools downwards.^[5] The bread will only final a few hours at well-nigh before it turns stale again.^{[vi] [7]}

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   Bring water to a eddy in the base of operations of a steamer. Pour a shallow layer of h2o into the pan. Heat over high until the water reaches a rolling boil, then remove from oestrus.

   • If you don't have a steamer, you'll need a colander that sits on summit of the pan, and a hat that can fit over the colander.
   • This methods adds less rut than the oven, but more wet. The extra moisture is virtually helpful when the staff of life is very dried and difficult, or if it was left out unwrapped.

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

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   Go out covered until the bread is soft. Give the steam at least 5 minutes to soften the bread.

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   Slice bread to eat right away. Microwaves do soften breadstuff, only the results aren't perfect. Within a few minutes, the bread usually turns rubbery and even tougher than earlier.^[8] This is the fastest method, but it's best to relieve 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. Slow heating in minor increments can reduce this outcome, merely it'due south hard to detect a sweet spot that's still hot enough to soften the bread.

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   Wrap in a damp paper towel. Lightly dampen a plain, white paper towel. Wrap information technology around your bread.^[9] This adds more wet, and traps some of the steam in the bread to keep it soft.

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   Heat in 10 2nd intervals. Depending on how stiff your microwave is, the bread might already be soft later ten seconds. If not, try again, checking frequently.

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Add New Question

• Question

  Why does hard breadstuff become soft when I wet information technology?

  

  Because it brings the moisture back. When wet starch (i.east. dough) heats up (i.e. baked, it becomes partially gelatinized. That's the nice, moist texture of fresh baked staff of life.

• Question

  Why does microwaved bread become even harder than earlier?

  

  Maggie Peterson

  Community Answer

  Microwaving staff of life causes information technology to lose moisture. Trying putting a mug of h2o in the microwave when yous microwave the bread. The steam will help keep the staff of life soft.

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

• To extend shelf-life, freeze the bread and thaw it in the oven when ready to use. If you'd rather not thaw it, wrap the bread in plastic or foil until airtight and shop at room temperature to keep it edible for an actress 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 staff of life in advance, just go out the slices fastened at the base.
  • Spread butter onto each slice.
  • Rub with crushed garlic, common salt, and dried or fresh chopped herbs.

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• Overheating the staff of life volition boil abroad moisture and make information technology tough and dry out. This is piece of cake to do in the microwave, due to uneven heating.

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

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Article Summary Ten

If you want to make stale breadstuff soft again, wrap the breadstuff in foil. If the crust of the breadstuff is very hard, sprinkle a little h2o on the outside earlier you shut the foil. Place the staff of life in a 300°F oven for 5-15 minutes or until the bread 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 acquire how to steam dried bread to make it soft again, go on reading!

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