Revive Stale Bread with Running Water and a Quick Bake

Run your bread under water…the water can be hot or cold.

Pop it into the oven.

Either use your oven’s “warm” setting or set it to 300 to 325 degrees.

Six or seven minutes should do the trick, unless the whole loaf ended up drenched.

Then shoot for 10 to 12.

The water will become steam, which rehydrates the middle.

Meanwhile, the heat hardens the crust.

Not everybody has ice or foil.

But it’s possible for you to’t go wrong with simple, plain old water.

This Trick For Making Stale Bread Delicious Again Will Change Your Life| BuzzFeed

Photo byRebecca Siegel.