Re: Does "a hard loaf" mean much time passed from the time it baked?
We have "crusty bread" but usually that simply means that the crust is hard and crunchy but the bread inside should still be nice and soft.
However, a "soft loaf" is the kind of bread you buy pre-sliced and pre-packaged in a plastic bag (Hovis, Kingsmill etc in the UK). Given that that sort of loaf, whether white or brown, is the most common loaf made my lots of companies and also by supermarkets as their own brand, I imagine that it probably is the cheapest type of bread to make. On that basis, I'm not sure what the piece means by "a hard loaf". However, I note that the piece appears in The Jerusalem Post. Perhaps a standard traditional Israeli bread is made differently from the bread that I am imagining. Perhaps it is more like a hard cracker-style bread. I think perhaps we need the input of someone from or living in Israel on this one.
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