Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Ben on October 31, 2023, 01:19:24 PM
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So with Summer over, it's bread baking season for me again. I like to bake a loaf on Sunday and then have some sandwich bread left for a few days.
My favorite thing about bread baking day though, is cutting of a chunk from the end (I make roundish loafs in a dutch oven), slathering with butter, and eating the warm buttered bread. So good. I want to capture that more from the same loaf, reheated a day or two later.
Right now I either do it in the microwave, where the bread seems to be good for a few minutes, but then gets a weird consistency after it starts to cool. Or else I'll stick it in the convection oven for 5-8 minutes at around 325, which I guess works pretty well, but doesn't seem to give me that "fresh out of the oven" taste. I found the below website with some suggestions. Anybody have better ones?
https://kitchenous.com/reheat-bread/
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The best method I've used for slices is to toast them.
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Wrap in a cloth dampened with warm water and set in an oven at lowest setting for 10 to 15 minutes.
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These were popular when I was a kid.
https://www.amazon.com/bread-warmer-stone/s?k=bread+warmer+stone
I just toast bread if I want it warm, but I agree fresh bread from the oven with butter is pretty damn good. I keep raw frozen rolls around for those days, a few hours/all day on the counter and they are ready to pop in the oven.
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Steam.
Brad
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Wrap in a cloth dampened with warm water and set in an oven at lowest setting for 10 to 15 minutes.
Or a very damp (not dripping wet) paper towel laid over the bread and, depending on your MW, 1-2 minutes. This "steams" the bread, re-moistening it as well as warming it. Do NOT butter first. If you're going to butter the bread, skip the damp towel.