• Post Reply
  • Bookmark Topic Watch Topic
  • New Topic

Rehydrating dried out bread

 
garrett lacey
Posts: 72
Location: Edmonton Alberta
10
  • 0
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I'm not sure if this has been touched on here before, so i thought i'd share.

A houseguest we are currently accomodating turned us on to this tidbit;

Simply scatter a few drops of water on a hard dried out peice of bread and stick it in the oven on a low setting. It will rehydrate quite nicely.
 
Jami McBride
volunteer
Pie
Posts: 1948
Location: PNW Oregon
24
books chicken duck food preservation forest garden hugelkultur trees
  • 0
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I've got another solution.....

Put your bread in a plastic bag, if it's not already, and toss in a few apple peels.
Close the bag and leave for a few hours. Perfect every time, no heat required.

Also works great for hard crumbly cookies! And croutons that have gone to far.

I imagine it would work with potato peelings, as well as other peelings.
 
Cris Bessette
volunteer
Pie
Posts: 738
Location: North Georgia / Appalachian mountains , Zone 7A
30
  • 0
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
garrett lacey wrote:I'm not sure if this has been touched on here before, so i thought i'd share.

A houseguest we are currently accomodating turned us on to this tidbit;

Simply scatter a few drops of water on a hard dried out peice of bread and stick it in the oven on a low setting. It will rehydrate quite nicely.


Put it in a microwave if you have one, takes only 10-15 seconds and uses a lot less power. Works for hard leftover pizza too.

 
Jordan Lowery
pollinator
Posts: 1528
Location: zone 7
11
  • 0
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
i like to use the dry bread itself as an ingredient. it has many uses. i run the bread through my bread crumber on my meat grinder and i have fresh bread crumbs for uses in salads, battering foods, even adding to the dough of fresh bread. nothing from a store compares to homemade bread crumbs from homemade garlic and rosemary bread. bread up some chopped chicken and fry or bake it. delicious and no need for seasoning.

so dry bread has uses too, but i wouldn't use store bread.
 
Leila Rich
steward
Pie
Posts: 3999
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
88
  • 0
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Old home-made bread is valuable in itself, as Hubert mentions.
Garlic-bread is my "hmmm, it's pretty hard, but since the mould doesn't smell like mushrooms yet" go-to.
Italians know what's what when it comes to using bread. Throwing it out is basically sacrilege. One of my favourite salads is panzanella. All the ingredients will be in season soon here...
Spaghetti, garlic, olive oil and herbs, sprinkled with fried breadcrumbs is classic cucina povera or 'poor people's food'. All the variatons on this theme I've tried are delicious.
 
Suzy Bean
pollinator
Posts: 940
Location: Stevensville, MT
9
  • 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
And bread pudding
  • Post Reply
  • Bookmark Topic Watch Topic
  • New Topic