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Originally Posted by maleficent
the problem with microwaving bread, I've found, is that as soon as the bread cools, it becomes staler than it was to begin with
what might work is dampen a paper towel, wrap the towel around the bread, and wrap it in foil - then put in a low oven for a bit...
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Thanks for the help!!!!!!!!! I'll try it in a bit and see how it goes
1. I suppose the temp. solution is to do it in small batches then.
2. I might try that - will a toaster work?
What if I just smothered the thing in butter? would that do good for moisture?