how to soften hard bread?
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Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds. Check and repeat if necessary.
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Don't let the dough rise too long You need your dough to rise just the perfect amount. This can be tricky but with practice, you'll get it right. Dough does a final rise in the oven called “oven spring” and if you let it rise too long before it hits the oven, it will collapse and cause your bread to be dense and hard.
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Very Strong Wholemeal Bread Flour This means, wholemeal bread has a denser, moist texture and has less spring to it than white bread. We recommend using a proportion of Allinson White Strong Bread Flour or Very Strong White Bread Flour with the wholemeal flour to make it a little lighter.
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Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.
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Softening cream cheese is easy and takes just 15 seconds. Simply put an unwrapped slab of cream cheese into a microwavable bowl or plate. Then microwave it on high for 15 seconds. If it is not soft, you can microwave it in 15-second increments until it gets to the right texture.
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For sugar or rolled-out gingerbread cookies, wrap the piece of dough tightly in plastic wrap and freezer. Better yet, roll out the dough between parchment or wax paper and freeze solid. Wrap tightly in plastic wrap, and let thaw for a few minutes before using cookie cutters.
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Poke unpeeled bananas all over with a fork or knife, then put them on a paper towel or plate and microwave on high for 30 seconds at a time, repeating until they're as soft as you want them. They won't be quite as sweet as the oven-ripened versions, but they'll be mashable for your muffins and quick breads.
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French bread tends to be longer and narrower. Italian bread loaves tend to be shorter and plumper. French bread tends to be hard and crusty on the outside, with a light and soft crumb. Italian bread can also have a hard crust, but the crumb tends to be denser.
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Biscuit and bread wheats differ in terms of the hardness of their grains and in the type of doughs which are made from their flour. ... The softness of biscuit flours means they only absorb small amounts of water when mixed into a dough.
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Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses or the bananas themselves. Recipes generally include just enough baking soda to balance the acidity in the batter.
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['Remove from wrapper. Wrap in paper towel.', 'Microwave on defrost (30% power) for 1 minute 30 seconds or until thawed.', 'Turn sandwich over. Microwave an additional 65 seconds on HIGH or until hot. ... ', 'Let stand in microwave for 1 ½ to 2 minutes before serving.']
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Search out overripe bananas A banana that's way too squishy and soft for your cereal is just perfect for banana bread: the blacker the banana, the sweeter and more assertive its flavor. ... And again, the darker the better: there's no such thing as a too-ripe banana when you're making banana bread.
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['Wheat Bread.', 'White Bread.', 'Italian Herb & Cheese.', 'Malted Rye.', 'Wrap.', 'Gluten Free Wrap.', 'Multigrain Wrap.']
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['Remove from wrapper. Wrap in paper towel.', 'Microwave on HIGH for 50 seconds or until hot. ... ', 'Let stand in microwave 1 minute before serving.']
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['Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. ... ', 'Combine the milk, water, and butter together in a heatproof bowl. ... ', 'On a lightly floured surface using floured hands, knead the dough for 3 minutes. ... ', 'Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle.']
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The dough should be turned over to oil the top so that it doesn't dry out. Cover the bowl loosely with plastic wrap, foil, or a towel. Let the dough rise in a warm, draft-free location. ... Place a pan of very warm water toward the back of the oven to provide moisture, which keeps the dough soft during rising.
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The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag. You might think that the bread trick works because the cookies absorb moisture from the bread.