We’ve all had the experience of seeing a crusty loaf of bread on the counter and wondering if it’s genuinely ruined or merely stale.
Although bread can quickly get stale, it is usually still safe to consume.
The loaf has merely lost moisture through a natural process known as retrogradation if it is hard and dry but does not exhibit any indications of mold. Even while it might not be the best for eating on its own, it is still safe to consume and is even preferred in many recipes.
It’s easy to salvage stale bread. You may toast it to add a nice crunch or wrap it in foil and reheat it in the oven to restore its softness. Because it absorbs liquids without being mushy, slightly firm bread works well for a variety of recipes, including bread pudding, stuffing, croutons, and French toast.
