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It's sometimes a losing battle to keep bread fresh.  It can grow unhealthy molds stored in heated rooms.   In the refrigerator or freezer it goes stale and dry even when you seal it well.   Before it starts growing penicillin, use it for some of these delicious and thrifty ideas.

Stale Bread

Make seasoned croutons to plop into soup or add to salad. Cut into small cubes and spread in a shallow oven-proof pan. Spray lightly with cooking spray.  Sprinkle with your favorite dried herb combination; choose among garlic powder, black pepper, dried oregano, powdered bay leaf, paprika,  chili powder, or whatever your family likes.  Dry in oven on lowest setting.  Seal into labeled zipper bags and store in the freezer. You may reheat briefly in the oven before serving.

Let bread dry in the oven on lowest setting, then grind or process to fine crumbs in the food processor.   Store in a zip bag or shallow container in the freezer.   Use for breading.

Make Tomato and Stale Bread Soup.

Cube, dry and save in freezer to make stuffing for poultry.

Make French Toast.

French, Cuban or Italian type bread gone slightly dried out but still somewhat pliable:    cut in diagonal slices 1 to 1-1/2 inches thick. Lay out on a cutting board or waxed paper.  Spray with an olive oil type cooking spray and sprinkle with a little garlic powder.  Turn over and repeat.  Stack in a steamer basket over boiling water and steam briefly until hot and soft.  While the crust won't be crispy, it will be a delicious accompaniment for soup or stew!

Make bread pudding!

Make up stuffing ahead of time to serve with or stuff into poultry.

Leftover biscuits:  Store in a plastic bag or covered container.  When ready to use, cut in half.  Butter the cut half lightly or spray with your favorite cooking spray.  Place in a non-stick skillet over very low heat.  Or you could place under a broiler or in a toaster oven on the lowest possible setting.  When biscuits are warm and lightly toasted, enjoy!

Especially in winter, break stale bread tiny pieces, dry it and place in a pan.  Pour some skimmed or drained fat over it and put in on a platform or windowsill for our feathered friends.  



The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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