What are these greenish spots on the bread? I’m scared to eat it, let alone let my kids eat it. My mother-in-law says it’s safe and that I shouldn’t throw it away

Stale bread isn’t the same as spoiled: if it’s just dry and hard with no mold, it’s safe to eat. That dryness is moisture loss (retrogradation), and the firmer texture can actually be useful in cooking.

Revive it by wrapping in foil and warming in the oven, or just toast it for crunch. Or lean in: make French toast, stuffing, croutons, bread pudding, panzanella, or blitz it into breadcrumbs.

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