French Stick, best way to Stop it going hard?

gemmaking

French sticks from Asda, etc go hard if left in the kitchen, within some days.

what is the best way to keep it from going hard? where can it be kept?

gemma

milliemonster

you could try putting it in the oven to heat gently for 10 mins, this sometimes softens them up but ideally, french sticks should be eaten the day they are bought as they don't keep

worbikeman

You can put them in the microwave for a very short time - about ten seconds or so and that softens them up again.

Claire_Bear

I don't think there's much you can do, microwaving tends to soften it up a little bit. Once it goes hard you could always do a homemade garlic bread or blitz it up for breadcrumbs so it doesn't go to waste though. Or could you not freeze it and just defrost it in halves as you need it?

boo1

How about eating it :rotfl:? I'm always buying french sticks because they look lovely, eating a chunk and then that's it!! My DH says I buy them because I want the kitchen to look like something out of a magazine - can't say I see many kitchens that have all bread crumbs over the side!

ariba10

Keep it in the freezer until you need it.

geordie_joe

gemmaking wrote: »

French sticks from Asda, etc go hard if left in the kitchen, within some days.

what is the best way to keep it from going hard? where can it be kept?

gemma

In the freezer, otherwise you can't. I'm sure I read somewhere that french bread is just flour, water and yeast, nothing else added. So no preservatives etc. It just doest keep very long.

roxydogbert

If I do have some left-over the next day, I sprinkle the outside crust a little with water (so you get a few crispy bits when heated). Then cut in half, pop on top of the toaster (crust side down). This will also work if you stick the bread in the oven to crisp up. Lovely :j

Hope this helps.
RdB

elainemn

I brush the crust with water then pop ino oven for a few mins until it crisps up. Comes out like fresh.

[Deleted User]

I was once advised that, if that happens, to sprinkle it with water, wrap it in foil (to stop it burning) and heat in the oven for about 5 minutes (you need to keep checking). Never tried it myself (I usually eat the lot )

Would second the idea of making garlic bread - I've done that. Also you can use it to make croutons for soup - and I've also seen it when stale, sliced, toasted, then toasted cheese on top - floating in a bowl of home made onion soup. Delicious !

My nephew uses it, sliced longways, to make a sort of home-made pizza.

(Don't forget, you can also freeze the croutons; and also freeze it ready sliced).

Yes, it's the lack of preservatives that means it goes stale so quickly (makes you realise how much of that stuff that must be in our usual bread). The French are, apparently, in the habit of buying their bread fresh every morning - or so I found when, on holiday, I tried to buy some in the local bakery in the afternoon (sold out).

Enterprise_1701C

I believe it is partly because it is made with water rather than milk - we just make our own (with milk) and it lasts longer.