What can you possibly do with a stale loaf of bread? There are numerous food recipes that work well with it, but there's a simple technique to soften it in seconds.

Purchasing a fresh and warm loaf of bread or a baguette from your local bakery is the best feeling - and it just tastes so good. One thing you might not be aware of is that it tends to go stale much faster than processed breads. But don't fret, this tip from a food waste expert from The Kitchn is going to save your day, reports MirrorOnline.

It will only take ten seconds and a microwave.

How to soften stale bread in seconds

As reported by the site, when a loaf of bread comes out straight from the oven or microwave, the change in temperature causes the starch molecules to reform and harden, a process known as starch retrogradation.

This is when the water that gets absorbed during the baking process eventually evaporates. Naturally, bread that was once soft becomes hard over the days.

To bring it back to its softer state, you can use a microwave. To do so, wrap the bread in a damp towel and place it on a microwave-safe plate.

Then, put it on high for ten seconds, repeating the process only if necessary. But be cautious - keep an eye out during the process to ensure that the bread doesn't overcook or that the towel doesn't catch fire. And that's it, it's as straightforward as it sounds.

There are numerous methods to store bread, but the optimal way is to retain it in its original bag or packaging. However, there will be times when leftovers are inevitable, and nobody enjoys squandering food.

Bread has a brief shelf life of three to seven days when stored at room temperature. Nevertheless, bread can be preserved in the freezer for weeks, even months, preventing it from becoming stale.

As previously reported in the Mirror, another technique to keep bread fresh for up to two weeks is to create small holes in the bag and place the bread in the fridge.

The purchase date of a loaf of bread is uncertain. However, shoppers who buy their bread from the supermarket typically stock up between five and seven days prior to its use-by date.

Consequently, this implies that the bread remains mould-free for up to 15 days.