Where to buy stale bread

It was a small apartment in a 5 story building, 3 stairwells in the building, 10 apartments in each stairwell. He knew that no one throws bread away. He was right. A small sandwich-sized paper bag full of dry bread was waiting. Love me a bread with a hard, crunchy crust and a soft, airy and spongy inside, freshly baked kaiser rolls or perfectly golden brown baguette.

Sometimes I get carried away when buying it, which can leave me with a day or two-old bread. Here is what I do to turn a slightly stale bread into straight-from-the-bakery-like one.

This works on bread unsliced , rolls, baguettes, ciabatta bread or even bagels. Print Recipe. Email address:. Save Save. Vote count:. No votes so far! Be the first to rate this post. What a great tip! I really LOVE crusty bread! Your email address will not be published. How to revive stale bread Prep Time: 5 min Cook Time: min. Ingredients Stale bread, rolls, baguette or bagel Water.

Do not soak. Place on an oven rack and bake until crust is dry and crunchy. It will only take a few minutes. Take out and cool before cutting. In other words, we take the components pretty seriously, and it all starts with choosing the right bread and treating it just right.

Most recipes will tell you that your very first step is setting your loaf out on a counter for a few days and letting it get nice and stale. But you know what? Screw most recipes. Not only will staling occur more readily at refrigerator temperatures, staling is an annoyingly, unnecessarily time-consuming way to make bread dry. Drying bread is a matter of extracting moisture through evaporation—the crumb's structure remains intact, but it becomes stiffer and crisper thanks to all that moisture loss.

Staling, on the other hand, encourages the migration of moisture from swollen starch granules into airy pockets within the bread. Those starch molecules then recrystallize , yielding a texture that's tough rather than cracker-y. Worse, that moisture often stays trapped inside the bread's structure, for a loaf that's moist and stale at the same time.

The result? Leathery, chewy bread. When it comes to stuffing, though, we want dry bread—bread that will absorb the maximum amount of flavorful stock and seasonings. The good news is, drying is a whole lot faster and easier than staling. This Thanksgiving, skip the waiting and planning that staling demands, and pop open your oven instead. This technique allows the full loaves about two and a half pounds of bread to absorb a whopping four cups of rich and savory chicken or turkey broth.

I don't know about you, but more flavor, less time, and barely any work? Sounds like my kind of Thanksgiving stuffing. Better yet, once it's dry, you don't have to worry about it turning the wrong kind of stale—just let it cool and then store it in a zipper-lock or paper bag.

It'll do just fine at room temperature for several days if you want to get the drying step out of the way ahead of time. Put the method to the test in our Classic Sage and Sausage Stuffing ; this Prune and Apple Stuffing With Chestnuts ; our Oyster Stuffing With Sausage, Fennel, and Tarragon ; a super-satisfying vegan stuffing ; or any of your go-to stuffing recipes this holiday season. Actively scan device characteristics for identification.

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