To Freshen Stale Bread and Pastry, Etc., and Preserve It From Mould

The English bread-book · Eliza Acton · 1857
Source
The English bread-book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (4)
  1. If entire loaves be placed in a gentle oven and heated quite through, without being previously dipped into cold water, according to the old-fashioned plan, they will eat almost like bread newly baked; they should not remain in it long enough to become hard and dry, but they should be made hot throughout.
  2. In very damp localities, when large household bakings take place but once in eight or ten days, it is sometimes necessary to use precautions against the attack of mould, though the bread may have been exceedingly well made; and the method recommended above will be the best for warding it off, and for preserving the bread eatable for several days longer than it would otherwise be.
  3. If large loaves be just dipped into cold water and then placed in a quick oven until they are again thoroughly dried, they will resemble new bread altogether.
  4. Pastry, cakes, and biscuits, may all be greatly improved when stale by heating them in a gentle oven.
Original Text
TO FRESHEN STALE BREAD AND PASTRY, ETC., AND PRESERVE IT FROM MOULD. If entire loaves be placed in a gentle oven and heated quite through, without being previously dipped into cold water, according to the old-fashioned plan, they will eat almost like bread newly baked; they should not remain in it long enough to become hard and dry, but they should be made hot throughout. In very damp localities, when large household bakings take place but once in eight or ten days, it is sometimes necessary to use precautions against the attack of mould, though the bread may have been exceedingly well made; and the method recommended above will be the best for warding it off, and for preserving the bread eatable for several days longer than it would otherwise be. If large loaves be just dipped into cold water and then placed in a quick oven until they are again thoroughly dried, they will resemble new bread altogether. Pastry, cakes, and biscuits, may all be greatly improved when stale by heating them in a gentle oven.
Notes
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