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In case you don't have a bread box: After bringing home the bread in a paper bag, put it on a cutting board with the cut side down. Pull over the paper bag. Thi
by Moru 6y ago
In case you don't have a bread box: After bringing home the bread in a paper bag, put it on a cutting board with the cut side down. Pull over the paper bag. This is offcourse for real bakery bread, not the industry rubber bread that comes presliced.
- wrycoder 6y ago^this I don’t bother with the bag, just keep the cut sides down. When you slice the loaf, start in the middle and work towards the ends. That way, the halves don’t fall over. The bread remains edible for two days, especially sourdough. (I’m talking about homemade bread here, not the white fluff.) Slice any remainder before it gets too stiff. Turn a few slices into croutons. Fry the slices and croutons in olive oil on the following two days. You also generate crumbs for breading: just use a rolling pin or bottle on the dried bread. This way, plan on baking twice a week. It’s also possible to make up a batch of dough once a week and freeze half.
- selimthegrim 6y agoI believe the Spanish have a fish stew with stale bread as an ingredient whose name I can’t recall atm
- bobthepanda 6y agoBread pudding is also nice for stale bread.
- washadjeffmad 6y agoWe make croutons or baked French toast depending on how much is left. For baguettes or batards, I'll make molletes (bean toast) with pico de gallo after they've dried beyond regular use.