I made some french dip sandwiches for lunch today and heated the bread the way I always do. My lunch guest freaked out. Am I the only one who runs their french rolls under running water before popping into the oven to heat up? I find the crust gets rejuvenated when I wet it with water. Comes out with a nice crisp crust and the bread doesn't dry out.
How do you warm up your bread and rolls?
How do you warm up your bread and rolls?