French bread

Heat the oven to 180°C, briefly wet the crust with your hands, then bake the loaf for 5–8 minutes. Eat it soon after reheating; it will soften again as it cools.

Yes. Freeze it whole or sliced in a well-sealed bag, ideally while fresh. Thaw at room temperature, then warm it in a 180°C oven for a few minutes to crisp the crust.

Keep it at room temperature in a paper bag or bread bin, cut side down if it is already sliced. Avoid the fridge, which makes bread go stale faster; freeze what you will not eat within a day or two.

Use it for French toast, bread-and-butter pudding or croutons. For croutons, cut it into cubes, toss with a little oil and bake at 180°C for about 10–15 minutes, turning once.

Choose a crusty loaf with a firm crumb, then slice and toast it before placing it over the soup. Top with grated cheese and grill until bubbling and golden.

Not necessarily: “French bread” is a broad name, while a baguette is a long, narrow loaf with a crisp crust. If you need slices for sandwiches or soup, either can work; a baguette gives smaller, narrower pieces.

For toast, soup or croutons, use another crusty white loaf, such as an Italian-style loaf or a country loaf. For softer sandwiches, sliced white bread works, though it will not have the same crisp crust.