How to soften cooked French baguette?
 

OK, so it's more like "Tilted Post-Baking," but here's the scoop:

Let's pretend like a certain someone came home from the supermarket with a loaf of my treasured french bread. I always request this preson please find the softest loaves, as they are always the best. This week, they either were not paying attention or the softest roll just happened to be pretty damn hard.

Although I damn near consider myself a connoisseur of bread, I have no idea whether or not I can do anything to soften this lovely food. Please help!

Pop it into the microwave for 15-30 seconds. That'll soften it right up ;)

Hmmm...I always look for the crispy french bread. I suppose you could heat it or nuke it, that may soften it up for you.

Do you have a water spray bottle in your kitchen? Spray it lightly (once per 6 in. squared) and then nuke it. If you have a steamer, stick it in there for a very small amount of time.

I've also done it by putting a dixie sized cup half full of water and then nuking it - the water gives it the extra moisture it needs to soften.

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...

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?

the water creates steam... which helps soften up the bread... butter is going to be very tasty, but I don't beleive will get you much in the way of steam...

For bread that's gone stale on me, I will usually just slice it up, brush some garlic infused olive oil on it adn then bake it or broil it (toaster oven works fine) til it's lightly browned...

Or you could make...
french toast
croutons
bread pudding
stuffing
little pizzas
bread stew
and many more!

It's the wrong time of the year for it-- because tomatoes aren't at their best... but the best use ever for stalish bread.. is

Panzanella
3/4 pound day-old bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
3/4 cup sliced unwaxed cucumber (the english cucumbers)
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar or balsamic vinegar
10 fresh basil leaves, shredded

combinre all ingredients in a big old bowl - salt and pepper to taste -- the longer the salad sits, the better it gets and the softer the bread gets...

Bread pudding, is always a good choice.
French Toast is another... the french word for this is Pain Perdue or lost bread (i.e. you are making something from bread that might have been tossed).

Personally, bagettes are only good when they are fresh from the oven or eaten with breakfast.

I'm not a big fan of white bread. Rather tasteless stuff.