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To Reclaim Dry Bread, Rolls, Etc

This recipe rehydrates dry bread or rolls by soaking and baking them until warm and soft.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Reclaim Dry Bread, Rolls, Etc

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Dip and seal

  1. Quickly dip the dry bread or rolls in water.

  2. Seal them in a bag.

Warm in the oven

  1. Place the bag in a 400°F (200°C) oven for a few minutes.

  2. Remove when the bread is warm and soft, as if freshly baked.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Dry bread or rolls
Provides the structure; its dried crumb softens and becomes tender as it takes on moisture.
Water
Supplies the moisture the dry crumb absorbs, letting the bread soften again when warmed.

The step that matters

Quickly dip the bread. A brief dip lets the surface moisture soak into the crumb. Longer soaking leaves the bread waterlogged and soggy rather than soft, because the crumb can only absorb so much water before it turns gummy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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