If a soft crust is desired, the loaf should be brushed with butter or oil before baking.
its yeast i think right
The answer is go buy a freakin loaf of the bread and find out for yourself!
France. French bread in France has several names based mainly on their shapes. Some of these are: batard - looks like a loaf of "Italian Bread" baguette - what we call a loaf of "French Bread" Boule - a loaf that looks like an upside-down bowl. Brioche - is a soft fluffy bread with extra milk and eggs added to the dough and several small rolls.
Assuming you are not able to sample the bread (smell and taste are the best tools), then fresh bread is soft and will give and rebound from a firm squeeze, while a stale loaf will be firm to the touch.
In the UK it can be known as the crust. I believe the official term is the "heel" of the loaf. When I was growing up we called it the hupfermumber. This is one that me and my partner always argue about! I've grown up knowing this as a knobby and he calls it the topper.
Yes. The bread goes stale and the cookies stay moist.
There is no preservative in French bread sticks, only flour, water, and a pinch of salt. Soft rolls have some fat in them (to make them more soft) and preservatives to keep them longer.
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The cookies suck all of the moisture out of the bread to keep hem soft. So DO NOT put stale bread in a cookie jar because then the bread would need moisture in the first place!
soft
Bread holds a lot of moisture, so the cookies absorb this moisture when the bread sits with them for a while. You'll notice the bread is hard and the cookies are soft afterwards.
bread
It gets dry and crusty. If you want to keep it soft, either put it in a container or on a plate with wrap over it.