anko eater <anko@eater.com> wrote:

> Could anyone enlighten me how to keep a French bread soft, and avoid it
> becoming like a cracker?
> Nowadays, air is very dry, and it becomes dried so soon. Should I wrap it
> with a wet paper or something?

Eat it before it has a chance to dry out.... (any attempt to keep the
insides soft will turn the crust soggy as well.)

Or use dice the dried-out remains and deep-fry them as croutons, or
grate them for breadcrumbs, or soak them in egg/milk and fry as French
toast....

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                   Louise Bremner (log at gol dot com)
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