@Align  
Yes, to some extent. You can wrap stale bread in foil and pop it in the oven for a few minutes to soften it up again, or for a faster fix, wrap it in a damp paper towel and give it a 10 second blast in the microwave. Not perfect, but it can make bread that’s a little past its prime more palatable.

@Muffinshire  
Can you uncrystallize (melt?) the starch with enough heating?

@zekrom  
Here’s a fairly accessible explanation of the staling process:
 
http://www.todayifoundout.com/index.php/2011/08/bread-goes-stale-about-six-times-faster-in-the-refrigerator-than-at-room-temperature/
 
In short, it’s a result of the starch recrystallizing, a process which starts the moment you take the bread out of the oven (which is why warm, fresh bread feels so soft compared to the same bread once it cools to room temperature) and which is sped up by further cooling the bread (but largely stops below zero degrees, because the water becomes frozen in place).
 
That said, there are other processes that spoil the bread besides staling - mould will grow far slower if the bread is refrigerated, so if you live in a warm, moist climate then you could be better off refrigerating your bread because the mould will make it inedible before the staleness does.
 

@FredMSloniker  
Huh. That is quite interesting, and also quite counterintuitive, as chemical reactions usually happen faster at higher temperature. Do you know the reason why that is so?

The chemical reaction that turns bread stale happens more quickly at low temperatures (so long as they’re not so low that the bread freezes, which stops the reaction). Which is why breadboxes exist and why you shouldn’t keep bread in the fridge.
 
Breadpone is just enhancing her shelf life.

@Blissey1  
Just baking in the sun’s rays.

making toast, I see

She’s just loafing around.