BreezyCooking
Washing Up
Have 1/2 of what was a nice freshly-made baguette leftover from Sunday & would like to turn it into some garlic bread to accompany tonight's "Spinach Linguini with White Seafood Sauce". It's not rock-hard yet, but is definitely, shall we say, a bit overly "crusty"?
I seem to recall something about wrapping it in foil with a light sprinkling of water before baking in the oven for a few minutes, but am not sure.
Any hints/ideas?
I seem to recall something about wrapping it in foil with a light sprinkling of water before baking in the oven for a few minutes, but am not sure.
Any hints/ideas?