To freshen a stale loaf

Preparation info

    • Difficulty

      Easy

Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About

Method

Useful for the end of a long Easter or Christmas holiday.

Hold the loaf (or part of a loaf) in the steam of a kettle for one or two minutes, then leave it in a hot oven, Reg 8/450°, for five minutes. When cool the crust will be as crisp as newly baked bread.