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Susan Campbell, Caroline Conran

To freshen a stale loaf

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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 8/450Β°, for five minutes. When cool the crust will be as crisp as newly baked bread.

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