PALM Recipe Box

Whether you have a fresh loaf or some crusty leftovers, a good recipe can turn bread of all kinds into something truly delicious.

Jump into some of our favorite recipes that will bring out the very best of whatever bread you have on hand.

Rustic/Crusty Breads
    Reheating & Reviving
    Recipes
Soft/Sandwich Breads
    Reheating & Reviving
    Recipes

Note: We're currently refining our processes and testing recipes before we fully launch. This page will be updated as things progress.

Rustic Crusty Breads

Most artisan sourdough breads strive for a crispy, deeply carmelized crust and tender, airy interior crumb. Fresh out of the oven, these glorious loaves are a special experience all their own.

But after even a couple hours in a bag, the internal moisture in a crusty loaf redistributes and causes the crust to become a bit more chewy. And after a few days, that chewiness begins to stale and get hard, tough, and rather difficult to eat.

Have no fear. The full spectrum of bread freshness can still be used, revived, and enjoyed with just a little effort.

Reheating & Reviving Crusty Breads

To reheat a fresh crusty loaf that's gone a bit chewy:

For a crusty loaf that's gone stale after a couple days, you can give it a boost by adding some moisture to the crust before you put it in the oven. This will lightly steam the outside and bring back much of the original crispiness without drying out:

If your bread is already sliced, simply use a toaster with its normal settings to make it crispy again. You can use the same "sprinkle of water" trick described above before toasting if the bread is particularly hard or stale.

For thin slices, you can also try toasting two slices together in the same toaster slot. This will give each piece a crisp side and a soft side. Then spread butter, jam, etc. on the crisp side and enjoy!

Bread Recipes for Rustic/Crusty Breads

(work in progress -- lots more to come...)

Soft Sandwich Breads

Sandwich breads are baked at a lower temperature and are often enriched (with ingredients like milk, eggs, oil, or butter). That leads to more tender crusts and smaller, more consistent air bubbles in the soft crumb.

These soft breads usually keep quite well in a bag, as it serves to retain the moisture of the loaf and the contrast between crust and crumb is intentionally small. Still, after a few days (or if it has been left out of the bag) sandwich loaves can also uses a boost.

Reheating & Reviving Soft Breads

To reheat a soft sandwich loaf:

For a sandwich loaf that's gone stale or become dry, you can make it moist again with a sprinkle of water:

If your bread is already sliced, simply use a toaster with its normal settings to make it crispy again. You can use the same "sprinkle of water" trick described above before toasting if the bread is particularly hard or stale.

Bread Recipes for Soft/Sandwich Breads

(work in progress -- lots more to come...)