"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Click Here to Login
Thread Tools Display Modes
Old 09-22-2006, 01:42 AM   #1
Assistant Cook
Ardor's Avatar
Join Date: Apr 2006
Posts: 45
Is there a way to return some moisture to bread?

When i baked a loaf, it usually goes in about half a day. Yesterday was different. My bread did not go as quickly as usual. I kept it warm in the lowest shelf of an off oven. The crust dried out, but the inside is still moist. How do i return some moisture to it?

A university student in New Zealand.
Ardor is offline   Reply With Quote
Old 09-22-2006, 04:54 AM   #2
Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
My mother used to put leftover bread in a brown bag which was sprinkled with water, close it tightly and leave in a warm oven for a few minutes. I don't know if that would work with your bread if it had been left a while, but you could try it and see. You can always crumb it and use in recipes or put in cubes and make croutons.
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 09-22-2006, 05:34 AM   #3
Head Chef
Chopstix's Avatar
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Before serving the bread, wrap in foil and bake in oven 350F 15 min. You're steaming it in effect, allowing bread to taste moist. Consume immediately, otherwise the bread will become dry again when it cools.
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 09-22-2006, 07:15 AM   #4
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
I put my bread in a plastic bag. It stays quite moist and good for as long as the loaf lasts. Putting it back in an oven will certainly dry it out.
Gretchen is offline   Reply With Quote
Old 09-22-2006, 09:44 AM   #5
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,768
Wrap the bread in a damp paper towel and microwave it for about 30-60 seconds.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-24-2006, 01:13 AM   #6
Senior Cook
Chausiubao's Avatar
Join Date: Jan 2006
Location: California
Posts: 107
Send a message via AIM to Chausiubao
put it in a steaming rack and steam it for several minutes. That way water is actually going INTO the bread, and not going from the center of the bread to the outer edge.

Anyway, steaming works.
Bread can sing. o.O
Chausiubao is offline   Reply With Quote
Old 09-24-2006, 11:20 PM   #7
Assistant Cook
Ancho Joe's Avatar
Join Date: Sep 2006
Location: Near Hotlanta Georgia
Posts: 10
The microwave suggestion is a good one. I don't know about 30-60 seconds; I'd try 10 second intervals until it's moist.
Ancho Joe is offline   Reply With Quote
Old 09-25-2006, 07:41 AM   #8
Senior Cook
Join Date: Apr 2006
Location: japan
Posts: 462
if you'll be keeping future loaves warm in the oven, you can help keep the crust from drying out by wrapping it tightly in foil.

bread storage is always problematic. if you keep it in something air-permeable, it dries out. if you keep it in something impermeable, you lose the crispyness of the crust, but at least it remains fairly moist.

i don't know about the steamer approach. i think the very outside of the crust could get quite soggy. i'd either try licia's approach or wrap the loaf in a moistened tea towel, wrap it in foil, and place in a hot oven for 5 or 10 minutes or so. this is like what chausiubao suggests, but not so aggressive.
let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Old 09-25-2006, 07:45 AM   #9
Executive Chef
Dina's Avatar
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
After baking fresh bread or buying a loaf in a paper bag, place it in a large gallon zip loc and take all the air out (vacume pack sort of thing) and it will stay fresh and moist for a few days.
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 09-26-2006, 01:51 PM   #10
Senior Cook
Chausiubao's Avatar
Join Date: Jan 2006
Location: California
Posts: 107
Send a message via AIM to Chausiubao
Well you won't be leaving the bread in there for too long, it doesn't take too long to steam the bread warm and moist. So long as you watch it, it won't get soggy.

The only problem with it that I see is that it takes a bit more work then nuking the bread. But it just seems strange to attempt to remoisten the bread by removing even more water from it.
Bread can sing. o.O
Chausiubao is offline   Reply With Quote
Old 09-27-2006, 12:07 AM   #11
Assistant Cook
prada's Avatar
Join Date: Sep 2006
Posts: 41
if it is dry i just toast it... i hate soggy bread, cause that is what happens when you steam it
prada is offline   Reply With Quote
Old 09-27-2006, 08:02 AM   #12
Sous Chef
subfuscpersona's Avatar
Join Date: Aug 2004
Posts: 562
I use Chausiubao's steaming technique all the time - works fine as long as the bread is sliced or relatively small. It wouldn't work for 1/2 a loaf b/c it would take too long for steam to penetrate the inside; the outside would get mushy before the inside got moist. This technique is best for dense breads (like a left-over bagel sliced in half).

If the bread is soggy after steaming you've steamed it too long. You want just gentle steam and let it vent from the lid of the steamer. Or, instead of a lid, cover the top of the steamer with a folded tea towel.

I think next time I refreshen bread by steaming I might try puttiing the bread in a paper bag before steaming it; that would protect the bread from too much direct contact with moisture. Nice idea. I love low-tech solutions.
subfuscpersona is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 11:19 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.