Things To Do With Bread

Unless you consistently use that last slice of bread in every loaf before it goes stale, there are times when you’re looking for ideas that will use up bread before it goes to waste. Here are a few ideas that can easily be implemented for future use or for tonight’s dinner.

Things To Do With Bread

Assorted Breads & Rolls

• Buttered Crumbs: Melt 1 1/2 tablespoons butter; add 1/3 cup stale bread crumbs. Mix over low heat until butter is distributed. Use on scalloped dishes, casseroles, macaroni and cheese, etc. You can also wrap stale bread well then freeze. You can grate the frozen bread easily and make your own breadcrumbs (mentioned in 15 Tips For Leftover & Surplus Food Items). Or place dried bread in a sturdy plastic bag (make sure it has no holes). Roll with a rolling pin or fruit jar as coarse or as fine as you like then pour into a measuring container. If you have more than you need at the time, just tie the bag and place in a pantry or freezer for later use (from 45 Cooking & Baking Tips: A Collection Of Timeless Wisdom).
• Croutons: Spread leftover slices of bread sparingly with butter. Cut in 1/2″ squares, oblongs or rounds. Place in a shallow baking pan and bake in a moderate oven (350°F.) 10 to 15 minutes or until golden brown. If desired, sprinkle with grated cheese before baking. Serve with soup or salads. Also see Homemade Croutons: How To and Homemade Herb & Garlic Croutons.
• Toasted Bread Boxes (Croustades): Cut unsliced bread in 2 1/2″ thick slices. Trim off the crusts and cut out the middle portion, to within 1/2″ of bottom, leaving square boxes open at the top. Brush sides, top and bottom with melted butter. Place on a baking sheet and bake in a moderate oven (375°F.) 12 to 15 minutes or until golden brown. Use as you would for patty shells.
• Melba Toast: Remove crusts from very thin slices of day-old bread. Cut into desired shapes and place on a baking sheet. Bake in a moderate oven (350°F.) 12 to 15 minutes or until lightly browned.
• Cinnamon Toast: Cream together 1/4 cup butter, 3 tablespoons sugar (brown or white) and 1/2 teaspoon cinnamon. Spread mixture over hot toast. Place under broiler until bubbly.
• Garlic Bread: Slice loaf of French Bread (preferably 1-day old) to within 1/4″ of bottom crust. Spread Garlic Spread on one side of each slice, being careful not to break slices. Wrap in aluminum foil and heat in a hot oven (425°F.) 30 to 40 minutes. Break off slices and serve immediately. Also see Garlic Dill Butter – Bulk Recipe (includes directions for Cheesy Garlic Bread).
• To Freshen Stale Bread Or Rolls: Sprinkle inside of paper bag with cold water. Place bread or rolls (not more than 6 rolls or 6 slices) in bag. Twist top of bag to close tightly. Heat in a moderate oven (375°F.) 15 to 20 minutes. Serve at once.

Source: Five Roses – A Guide To Good Cooking (vintage cookbook)

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