Whenever I go to a local farmer’s market I always buy a loaf of fresh, organic, rosemary sourdough bread. It’s made by this lovely Amish family and it just tastes heavenly! I love that it’s home made and it doesn’t have any harmful additives and preservatives but one thing about all natural home made baked goods is, that they don’t last very long. Of course, if you have a big family that shouldn’t be a problem. But since there is only two of us in our household (for now :), it usually takes us 3-4 days to eat the whole loaf. After that long the bread becomes stale and hard like a rock. Luckily, there is a life changing trick that my grandma taught me to revive the old, hard bread so it looks, feels and tastes like a freshly baked loaf – soft inside and crunchy on the outside. It works every time as long as the bread is dry and hard, not moldy (which is more likely to happen with a store bought bread that contains additives).
Step by step bread reviving
- Take the loaf of the old, hard bread and rinse it with water.
- Wrap it in the aluminum foil and place it in the non-preheated oven until it reaches 350 degrees.
- When the oven reaches 350 degrees give it another couple of minutes and open the wrap to check the softness of the bread. If it’s soft – move on to the step 4. If not – let it soften in the wrap for another few minutes until completely soft.
- Remove the wrap and put it on the rack in the oven for a couple of minutes. That will make the skin wonderfully crunchy.
- Enjoy the freshly re-baked loaf of bread 🙂
