On Oct 31, 9:50 pm, Dave Bell wrote:
stark wrote:
It's for an English word that describes a bread that has been
preserved by toasting or heating. Naturally the bread is no longer
fresh; it's hard and usable only for dunking in soups or stews or
maybe used as a thickener. But the bread keeps for a long while
without
becoming mouldy. As I understand it the bread required no special
handling, just hung
in bags or sacks until it was used.

Hardtack?

Could be. There's something called rusk and there's zweibach, but I
was thinking there's a specific name for bread in whole loaf
preservation. There's a small treatise on reconstituting stale bread
in The Bread Book dtd 1640 which instructs one to dip the loaf in cold
water then heat in a gentle oven, claiming that the bread tastes
almost fresh.