Originally Posted by ShadyRascal
Dumb question from a cooking enthusiast/bread idiot:
Wifey made banana bread last night. We have a new oven that is far better than old oven. Bread cooked perfectly. Had great crust all around the outside, done just right inside.
So I chew up a few pieces last night while it was still warm. Wonderful. Especially the crust, my favorite part.
I have some today, after it's in a plastic bag, and my nice crunchy crust has equalized moisture with the rest of the bread, and it's not all crunchy and fun now.
How would a guy store the bread so the crust might retain some of that fresh from the oven textural goodness?
Don't put it in a plastic bag. There's really nothing else you can do.
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