Louise Bremner wrote:
> 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....

Just wrap it in anko, that'll keep it soft.