Trivial Pursuit
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.
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