Best uses for day old bread

Hi,

I went home from Soup and Bread night with bread leftover from the event.

From Susan Goss of West Town Tavern, I already knew how to use the cornbread. This cornbread was cubed and placed in my cereal bowl with buttermilk and ground pepper. Susan's was in a glass and eaten like a snack. I made it my breakfast.


2-17-11-cornbread-007web by cal222, on Flickr

What do you do with day old bread?

Regards,

Panade. Also makes use of hearty winter greens, such as kale.

I really like it mixed with pork, milk, and baking spices in cretons. Pretty rustic spreadable meat that I picked up from a Canadian friend.

Not very original but my staples are-
Breadcrumbs, panzanella, and overnight French toast.

Portuguese acorda, Manchego migas see: http://www.recetasgratis.net/Receta-de- ... 10038.html, Tampa-style devil crab http://en.wikipedia.org/wiki/Deviled_crab (note the Wiki's false "sic" -- it's devil, not deviled), any of the scores of Italian minestri di pane....

Cathy2 wrote:Hi,

I went home from Soup and Bread night with bread leftover from the event.

From Susan Goss of West Town Tavern, I already knew how to use the cornbread. This cornbread was cubed and placed in my cereal bowl with buttermilk and ground pepper. Susan's was in a glass and eaten like a snack. I made it my breakfast.

What do you do with day old bread?

Regards,

Toast it , use it as croutons, etc. Most day old bread is fresh enough to eat straight.

As for day-old cornbread, there are any number of salads that can be made with it. I always order those when I head to the various cafeterias in the South.

One thing that I would like to try is to crumble the cornbread into crumbs and fold it into cornbread batter and see if it can be recycled. Maybe I will try that next week.

Uh, bread pudding.

Zuni Cafe roast chicken

Croutons
If it's pita or tandoori bread I will make Fattoush
Other bread I will use for Panzanella
If I'm feeling indulgent, I will butter the bread, sprinkle with sugar and bake until crispy and deliciously sweet and crunchy.
Cornbread I crumble, add warm milk and sugar and eat for breakfast or dessert. I've never tried it with buttermilk, but that sounds really good.

Growing up, we had a dish made from leftover bread called Seyal Dabalroti or Masala Bread. This is a Sindhi breakfast dish. A masala paste is made with cilantro, onions, garlic, green chilies and onion. The paste is cooked briefly in some oil then stale cubes bread is added. A little water is sprinkled over the mixture which is then covered and cooked over low heat until the bread is soft. When cooked properly, some parts of the bread are brown and crunchy, others are really soft. This dish was served piping hot accompanied by an icy cold glass of salty lassi. Delicious.

Panini!

- 2-day old rustic Tartine bread
- WFO-roasted rare rib-eye roast
- Piquillo peppers
- Red onion marmalade
- Le Roule Garlic & Herbs Cheese Spread
- Arugula

Cole slaw and home-made chips on the side.

Hi,

This evening I used a pound of bread, a combination of pita bread, flat bread and a hard roll. They were used in Sumac chicken with bread salad. I later saw Gary's suggestion of Zuni Chicken, which this parallels.

The bread was dressed with sauteed red onions, garlic and parsley. A spatchcocked chicken rubbed with sumac and olive oil rested on the bread. These were roasted together for an hour.


2-17-11-008 Sumac Chicken by cal222, on Flickr

AFter an hour, the chicken rested while I finished the salad by adding deseeded cucumber, a large tomato (canned last summer) and some fresh chopped parsley.


2-17-11-010 Sumac Chicken by cal222, on Flickr

We never used sumac in our household until jygach shared some recently. I thought it was something I'd hold onto for a long time. Instead, I'm almost out. I have used it for this chicken as well as onion and parsley salad.

I have one flat bread left, which will be used for pizza. I used one earlier this week after RAB/REB posted it on the pizza gallery thread.

This meal used the bread I already had on hand. Tomorrow I begin working through the bread picked up yesterday.

Thanks for all the ideas. It makes this temporary overabundance much more tolerable.

Regards,

Not sure what to do with what is left from a loaf of homemade sourdough bread. I don't have room to freeze it, and it will start molding very soon, so what to do?

Ideas? Please?

Xexo wrote:Not sure what to do with what is left from a loaf of homemade sourdough bread. I don't have room to freeze it, and it will start molding very soon, so what to do?

Ideas? Please?

Let it dry and make bread crumbs? Croutons? French toast? Bread Pudding?

=R=

Xexo wrote:Not sure what to do with what is left from a loaf of homemade sourdough bread. I don't have room to freeze it, and it will start molding very soon, so what to do?

Ideas? Please?

How big is your loaf?

When did you bake it?

And you are no longer eating it?

How is it being stored once you cut it?

I usually, slice mine. Wrap each slice individually and then into a freezer bag?

Really, no space?

Going forward, make 250g loaves so it's just enough for the day would be my 1st suggestion. I know others who do it that way.

pairs4life wrote:
How big is your loaf?
When did you bake it?
And you are no longer eating it?
How is it being stored once you cut it?

I usually, slice mine. Wrap each slice individually and then into a freezer bag?

Really, no space?

Going forward, make 250g loaves so it's just enough for the day would be my 1st suggestion. I know others who do it that way.

It was a pound and a half loaf, about half left, wrapped up in plastic bag. Monday, is when I made it. I really don't like bread that has been frozen. It just doesn't taste right to me. I like bread, but try not to eat too much of it.

The smaller loaf sounds like the best idea. I have smaller pans.

ronnie_suburban wrote:Let it dry and make bread crumbs? Croutons? French toast? Bread Pudding?

=R=

I'll look up the Croutons and dry some as well. Already made bread pudding with croissants. Still working on that.

Thanks for the suggestions.

Sixpenny outside of Sydney makes a sourdough with ground up old sourdough and coffee. I do not know how it is made, but its great.

A post on Chicken Bread launched a fury of people wanting the same.

Regards,
Cathy2

Cathy2 wrote:A post on Chicken Bread launched a fury of people wanting the same.

Regards,
Cathy2

That is a great idea as is toast/tartines but I assumed the poster doesn't like toast. This was discussed on a zoom chat last night.

pairs4life wrote:That is a great idea as is toast/tartines but I assumed the poster doesn't like toast. This was discussed on a zoom chat last night.

This is a thread for uses of day-old bread. Anyone can skip what they don't like and move on to what they want. It is not customized to any one person's taste.

Regards,
CAthy2

Cathy2 wrote:

pairs4life wrote:That is a great idea as is toast/tartines but I assumed the poster doesn't like toast. This was discussed on a zoom chat last night.

This is a thread for uses of day-old bread. Anyone can skip what they don't like and move on to what they want. It is not customized to any one person's taste.

Regards,
CAthy2

To be fair to Pairs, when he first answered me, it was a separate thread. I didn't know about this thread, so I had started a new one. I'm guessing a moderator moved it here.

And Pairs, I do like toast, but it was more than than I could eat before it would start to mold.

Xexo wrote:To be fair to Pairs, when he first answered me, it was a separate thread. I didn't know about this thread, so I had started a new one. I'm guessing a moderator moved it here.

And Pairs, I do like toast, but it was more than than I could eat before it would start to mold.

Yes, this moderator moved it, because it is territory revisited from time-to-time.

There are threads where day-old bread is embedded. For instance, a poster named Antonius of Italian descent had recipes for day-old bread.

The Amish will crumble day-old bread, grate cheddar cheese on top and pour a hot broth over it.

Regards,
Cathy2

Xexo wrote:


To be fair to Pairs, when he first answered me, it was a separate thread. I didn't know about this thread, so I had started a new one. I'm guessing a moderator moved it here.

And Pairs, I do like toast, but it was more than than I could eat before it would start to mold.

Xexo- This just popped in my thread. Strata and or savory bread puddings also out of the question for you? https://www.cooksillustrated.com/recipe ... rQsEBwgDRw

Cheers to the small loaves going forward.

pairs4life wrote:Xexo- This just popped in my thread. Strata and or savory bread puddings also out of the question for you?

Cheers to the small loaves going forward.

I completly forgot about Stratas and I'll have to check out savory bread puddings. Never heard of them. Thanks!

Xexo wrote:

pairs4life wrote:Xexo- This just popped in my thread. Strata and or savory bread puddings also out of the question for you?

Cheers to the small loaves going forward.

I completly forgot about Stratas and I'll have to check out savory bread puddings. Never heard of them. Thanks!

And don't forget pizzas a la Stouffers!

One of my favorite ways to use up good bread past its prime is tomato panade —toasted bread layered with tomatoes, sautéed greens (kale, spinach, chard—anything works), onion, garlic, herbs, olive oil, good vinegar, good parm. Can use some gruyere cheese as well, particularly if the tomatoes aren’t the best. It’s better with great summer tomatoes but I’ve made it with basic vine tomatoes and even the roasted jarred tomatoes I do at the end of the summer and keep frozen. Hmmmm...May have to make this later this week...

Jimthebeerguy is a source of inspiration. Today Zapiekanka , aka Polish Pizza from, in a roundabout way, both Facebook and his Sandwich Tribunal. Tasty simple and a terrific use of day old bread. #homecooking #socialdistancingcooking







Zapiekanka has also been mentioned in laikom's Uncovering the little-known Polish bar scene. Zapiekanka!

Zapiekanka, count me a fan!