Keeping the crunchy top on quick breads and muffins
- chowser Nov 2, 2010 01:44 PM
Freshly baked quick breads and muffins have that great crunchy top but once you store it in tupperware or any airtight container, they soften up. Is there any way to maintain that top?
I don't know if you can "maintain" the crunch factor, but there are ways to re-awaken the prior crunchiness by wrapping it in foil and putting it in a 400F prehated oven for about 5 mintues, and then letting it cool while still wrapped in the foil. Eat immediately, or it gets worse if left around to be stored for another day.
Really ough to keep them crunchy, beyond reheating or toasting; time and humidity being the enemy of crunch. Better to just eat up the same day.
I knew someone else would have asked this! My pumpkin bread comes out tasting great, but a few hours after covering it, the top surface gets mushy/soft. Taste is still good and it IS cooked through, I just can't keep that crunchy/firm top,Thanks for the toasting/reheating advice, and if anyone has any ideas, I'll be listening along with chowser.