anko eater <anko@eater.com> wrote:

> "Louise Bremner" <dame_zumari@yahoo.com> wrote in message
> news:1goivby.1t7xuejgbury7N%dame_zumari@yahoo.com...
> > 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.)
> 
> Thanks. It sounds like you have tried once, then had to have soggy crust

Nope--I rarely have the problem of left-over French bread, but I've
experienced the results when other people have tried.

> 
> > 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....
> 
> As a matter of fact, I ate them dipped in minestrone.

Yum.

> I'll try French toast next time.


________________________________________________________________________
                   Louise Bremner (log at gol dot com)
   If you want a reply by e-mail, don't write to my Yahoo address!