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We’ve all been there—a crusty loaf of bread sitting on the counter, making us wonder whether it’s just stale or truly gone bad. Bread goes stale quickly, but the key question is: is it still safe to eat? In many cases, yes. If the bread is simply dry and hard (but not moldy), it’s just lost moisture—a process called retrogradation—and remains safe, though less pleasant to eat plain.
Luckily, stale bread is salvageable. You can rehydrate it by wrapping it in foil and warming it in the oven, or toast it for a satisfying crunch. Stale bread is actually preferred in many recipes because it holds up better. French toast, stuffing, croutons, and bread pudding all benefit from slightly hardened slices, soaking up liquid without becoming mushy.
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