how do you freshen stale bread
There are 4 sure-and-fire ways to know if your flour is no longer usable. Take a look: 1. A Hard-to-Miss Odor. Smell is what you want to be on the lookout for. A rancid, sour, or musty smell is your go-to tell that your flour has gone bad. Normally, flour has no odor at all or just a slight nutty smell. So when the bag smells all of a sudden
Bread can be baked a second time. You have bread that is a few days old. Might be hard or stale. Spray it richly with water or use wet hands. If it’s thick or too hard, soak it quickly under the tap for 2-3 seconds. Bake in preheated oven around 100C-150C (210F-300F) 5-10 minutes depending on size. Enjoy freshly baked bread. Allow your frozen loaf of bread to thaw (in the bag) at room temperature for several hours or overnight on your countertop the night before. Preheat your oven to 350 degrees Fahrenheit (175 C) for at least 20 minutes with a rack in the center position. Remove the loaf of bread from the bag and lightly run it, very quickly, under cold water. Step 3. Microwave for 10 seconds. This will put moisture back into the bread, therefore reviving it for a while. PIN IT. Kara Schiaparelli. Now you have the perfect slice of bread for that gooey grilled cheese. And if you have a bag of sliced bread that has gone stale you can always put some celery in the bag, place it in the fridge and leave Toast the breadcrumbs: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the bread crumbs (either fresh or frozen), thyme, salt, and ground black pepper. Cook, stirring constantly, for 5 to 6 minutes, or until the breadcrumbs are golden and crisp. Cool completely.4. Set your oven to 365 °F (185 °C) to defrost the croissants. Take your bagged croissants out of the freezer, then preheat your oven in preparation. Choose a low temperature for your oven, as you’re trying to defrost the croissants instead of bake them. [9] 5. Bake the croissants for 3-4 minutes before enjoying them.
Using this method puts those store bought bread crumbs to shame. If you'll recall from science classes, water turns to steam when it reaches 212° F (100° C). So, to rapidly remove the water from bread (i.e., dry it out) set your oven just above that -- say 225° F (or 105° C).