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Why Microwaving Bread Almost Always Backfires By Dennis Lee Sept. 16, 2025 12:00 pm EST

If you've ever microwaved bread just to warm it up, you probably know you've only got precious moments to enjoy it. Because once it's cooled off, the bread will essentially become tough and stale, which is clearly disappointing. We spoke to Joanne Gallagher, recipe creator and co-founder of Inspired Taste , as to why microwaving bread almost always turns out to be a disappointment.

Gallagher explains, "When you microwave bread, the moisture inside heats up quickly and turns to steam, which gets trapped and makes the bread soggy. As the bread cools, the steam leaves and the starches firm up, so the bread becomes tough and dry." Basically, not only are you losing precious moistur

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