Otter
Sous Chef
Even though I make one pound loaves of bread, the last of the loaf always tends to get a bit stale. I usually resusciate it with 10 seconds in the micro, but it tends to pick up moisture this way. Anybody got a better way?
I do put part in the freezer. Even though I take out small quantities, it still gets, not grossly stale, but certainly not fresh. I tried taking out on an "as needed" basis, but defrosting bread when you want a quick sammie late at night doesn't cut it either. BTW, you convinced me to get the CI Baking book.PA Baker said:What about freezing half the loaf when you make it? That way you can pull it out whenever you need it rather than racing to finish a whole loaf before it goes stale.
Otter said:I do put part in the freezer. Even though I take out small quantities, it still gets, not grossly stale, but certainly not fresh. I tried taking out on an "as needed" basis, but defrosting bread when you want a quick sammie late at night doesn't cut it either. BTW, you convinced me to get the CI Baking book.PA Baker said:What about freezing half the loaf when you make it? That way you can pull it out whenever you need it rather than racing to finish a whole loaf before it goes stale.
I've got the other bases covered (french toast, toast, etc.), but I have never done the bread pudding thing - got a good recipe for me?mudbug said:I'm tellin ya, Otter - bread pudding. Nothing finer IMO, in spite of my stupid family who won't eat it after the first outing from the oven.
mudbug said:crewsk, I hope you like it. Nobobdy here except me does after the first time. I can even eat it cold with some milk on it for breakfast - but that's probably an acquired taste.