16-year-old exchange student. German bread has a real thick, flavorful crust that I appreciate now but did not when I was 16. I and the other exchange students only ate the inside of the bread and left the crust on our plates because it was really hard. One day during lunch, our counselor made us eat the crust … and it was yummy!
Now, I crave that crunchy, flavorful crust texture – and there is an easy way to bring room temp or frozen bread “back to life” again.
- Turn oven to bake 350.
- Take the bread and “quick rinse” (not soak) it evenly under the faucet to wet. Shake off the excess water.
- Place of baking sheet. Don’t crowd if you have more than 1 piece.
- Pop in oven. (I don’t wait for the oven to preheat.)
- Depending on the size of the bread and your oven, by the time your oven preheats, the bread usually just needs a few more minutes in the oven until it’s bakery fresh again with a yummy crust.
And don’t forget the butter!