I cut it in half - hard as a rock, though it was - and nuked half for about
40 seconds. It was hot and softer, but not soft enough and didn't want to
stay soft for long, at all. I just needed to make and eat a sandwich
What can I do?
jmcquown
Me wrote:
> I cut it in half - hard as a rock, though it was - and nuked half for
> about 40 seconds. It was hot and softer, but not soft enough and
> didn't want to stay soft for long, at all. I just needed to make and
> eat a sandwich
>
> What can I do?
Nuking bread often lends tough results. The best suggestion I have would be
to loosely wrap it in foil and put it in the oven over a hot pan of water
and "steam" it until it's soft. But I can't guarantee it will stay that
way.
Jill
gjgee
Try sprinkling a little water on top, then wrapping in foil, then in
the oven at 400 for about 5-10 mins.
Edwin Pawlowski
"gjgee" <gjgee@aol.com> wrote in message
news:1120793058.015928.36890@g43g2000cwa.googlegroups.com...
> Try sprinkling a little water on top, then wrapping in foil, then in
> the oven at 400 for about 5-10 mins.
>
Why soften it? Make breadcrumbs from in and eat a fresh one.
Sheldon
Me wrote:
> I cut it in half - hard as a rock, though it was - and nuked half for about
> 40 seconds. It was hot and softer, but not soft enough and didn't want to
> stay soft for long, at all. I just needed to make and eat a sandwich
>
> What can I do?
Nuking unwrapped dry bread only drives more moisture out... could try
wrapping in plastic and then nuke, but that wouldn't put any moisture
back, would only redistribute whatever moisture is presnt and heat the
bread... soon as it's unwrapped moisture will escape... using a
conventional oven won't result in anything better... so there is really
no way to return stale, hard bread to it's original state. BUT... all
is not lost... if you soak your old chunks of bread in egg until it
becomes a bit soggy it will make the best freedom toast, a couple of
slabs of which can easily make a great ham and cheese sammiche.
Sheldon
jmcquown
Sheldon wrote:
> Me wrote:
>> I cut it in half - hard as a rock, though it was - and nuked half
>> for about 40 seconds. It was hot and softer, but not soft enough
>> and didn't want to stay soft for long, at all. I just needed to
>> make and eat a sandwich
>>
>> What can I do?
>
> Nuking unwrapped dry bread only drives more moisture out... could try
> wrapping in plastic and then nuke, but that wouldn't put any moisture
> back, would only redistribute whatever moisture is presnt and heat the
> bread... soon as it's unwrapped moisture will escape... using a
> conventional oven won't result in anything better... so there is
> really
> no way to return stale, hard bread to it's original state. BUT... all
> is not lost... if you soak your old chunks of bread in egg until it
> becomes a bit soggy it will make the best freedom toast, a couple of
> slabs of which can easily make a great ham and cheese sammiche.
>
> Sheldon
Good point. Stale bread makes a good french toast when soaked in egg and
pan-fried until nicely browned.
Jill
Sheldon
jmcquown wrote:
> Sheldon wrote:
> > Me wrote:
> >> I cut it in half - hard as a rock, though it was - and nuked half
> >> for about 40 seconds. It was hot and softer, but not soft enough
> >> and didn't want to stay soft for long, at all. I just needed to
> >> make and eat a sandwich
> >>
> >> What can I do?
> >
> > Nuking unwrapped dry bread only drives more moisture out... could try
> > wrapping in plastic and then nuke, but that wouldn't put any moisture
> > back, would only redistribute whatever moisture is presnt and heat the
> > bread... soon as it's unwrapped moisture will escape... using a
> > conventional oven won't result in anything better... so there is
> > really
> > no way to return stale, hard bread to it's original state. BUT... all
> > is not lost... if you soak your old chunks of bread in egg until it
> > becomes a bit soggy it will make the best freedom toast, a couple of
> > slabs of which can easily make a great ham and cheese sammiche.
> >
> > Sheldon
>
> Good point. Stale bread makes a good french toast when soaked in egg and
> pan-fried until nicely browned.
Good I posted that, eh... now you know.
Sheldon
Dimitri
"Edwin Pawlowski" <esp@snet.net> wrote in message
news:pMsze.1485$ER6.538@newssvr17.news.prodigy.com...
>
> "gjgee" <gjgee@aol.com> wrote in message
> news:1120793058.015928.36890@g43g2000cwa.googlegroups.com...
>> Try sprinkling a little water on top, then wrapping in foil, then in
>> the oven at 400 for about 5-10 mins.
>>
>
> Why soften it? Make breadcrumbs from in and eat a fresh one.
There's a man who knows - also if you have an adequate knife cut it into crouton
sizes.
Dimitri
Dimitri
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:Fvuze.50037$Tt.9463@bignews3.bellsouth.net...
> Sheldon wrote:
>> Me wrote:
>>> I cut it in half - hard as a rock, though it was - and nuked half
>>> for about 40 seconds. It was hot and softer, but not soft enough
>>> and didn't want to stay soft for long, at all. I just needed to
>>> make and eat a sandwich
>>>
>>> What can I do?
>>
>> Nuking unwrapped dry bread only drives more moisture out... could try
>> wrapping in plastic and then nuke, but that wouldn't put any moisture
>> back, would only redistribute whatever moisture is presnt and heat the
>> bread... soon as it's unwrapped moisture will escape... using a
>> conventional oven won't result in anything better... so there is
>> really
>> no way to return stale, hard bread to it's original state. BUT... all
>> is not lost... if you soak your old chunks of bread in egg until it
>> becomes a bit soggy it will make the best freedom toast, a couple of
>> slabs of which can easily make a great ham and cheese sammiche.
>>
>> Sheldon
>
> Good point. Stale bread makes a good french toast when soaked in egg and
> pan-fried until nicely browned.
>
> Jill
And bread pudding too!
Come to think of it bread pudding with Chocolate chips and craisins.
Dimitri
Dean G.
Slice fairly thin, brush olive oil on the bottoms, top with whatever
(cheese, ham, tomatoes, olives etc.) and place on a cookie sheet or
rack in over. Bake for 15 min at 400. Serve Crostini.
Buy a new baguette for the sandwich.
Best I can do. Adding water, wrapping, and nuking makes it very chewey.
Dean G.
Sheldon
Dimitri wrote:
> "jmcquown" <jmcquown@bellsouth.net> wrote in message
> news:Fvuze.50037$Tt.9463@bignews3.bellsouth.net...
> > Sheldon wrote:
> >> Me wrote:
> >>> I cut it in half - hard as a rock, though it was - and nuked half
> >>> for about 40 seconds. It was hot and softer, but not soft enough
> >>> and didn't want to stay soft for long, at all. I just needed to
> >>> make and eat a sandwich
> >>>
> >>> What can I do?
> >>
> >> Nuking unwrapped dry bread only drives more moisture out... could try
> >> wrapping in plastic and then nuke, but that wouldn't put any moisture
> >> back, would only redistribute whatever moisture is presnt and heat the
> >> bread... soon as it's unwrapped moisture will escape... using a
> >> conventional oven won't result in anything better... so there is
> >> really
> >> no way to return stale, hard bread to it's original state. BUT... all
> >> is not lost... if you soak your old chunks of bread in egg until it
> >> becomes a bit soggy it will make the best freedom toast, a couple of
> >> slabs of which can easily make a great ham and cheese sammiche.
> >>
> >> Sheldon
> >
> > Good point. Stale bread makes a good french toast when soaked in egg and
> > pan-fried until nicely browned.
> >
> > Jill
>
> And bread pudding too!
>
> Come to think of it bread pudding with Chocolate chips and craisins.
Topped with 'nilla ice ceam and lotsa whipped cream, while still
warm.... and maybe drizzle with a little dark rum.
I would simply toss that stale bread off my rear deck into my back
yard... birds gotta eat, cats gotta watch... I probably toss out more
bread in a week than most of yoose eat in a month.
Sheldon
Debbie
Sheldon wrote:
>> Dimitri wrote:
>>> "jmcquown" <jmcquown@bellsouth.net> wrote in message
>>> news:Fvuze.50037$Tt.9463@bignews3.bellsouth.net...
>>>> Sheldon wrote:
>>>>> Me wrote:
>>>>>> I cut it in half - hard as a rock, though it was - and nuked half
>>>>>> for about 40 seconds. It was hot and softer, but not soft enough
>>>>>> and didn't want to stay soft for long, at all. I just needed to
>>>>>> make and eat a sandwich
>>>>>>
>>>>>> What can I do?
>>>>>
>>>>> Nuking unwrapped dry bread only drives more moisture out... could
>>>>> try wrapping in plastic and then nuke, but that wouldn't put any
>>>>> moisture back, would only redistribute whatever moisture is
>>>>> presnt and heat the bread... soon as it's unwrapped moisture will
>>>>> escape... using a conventional oven won't result in anything
>>>>> better... so there is really
>>>>> no way to return stale, hard bread to it's original state.
>>>>> BUT... all is not lost... if you soak your old chunks of bread in
>>>>> egg until it becomes a bit soggy it will make the best freedom
>>>>> toast, a couple of slabs of which can easily make a great ham and
>>>>> cheese sammiche.
>>>>>
>>>>> Sheldon
>>>>
>>>> Good point. Stale bread makes a good french toast when soaked in
>>>> egg and pan-fried until nicely browned.
>>>>
>>>> Jill
>>>
>>> And bread pudding too!
>>>
>>> Come to think of it bread pudding with Chocolate chips and craisins.
>>
>> Topped with 'nilla ice ceam and lotsa whipped cream, while still
>> warm.... and maybe drizzle with a little dark rum.
>>
I eat bread pudding with strawberry jam.
