Wild Gourd Farm

Organic Gardening in St. Louis City

Frugal Friday: Bread bread bread

As you can tell by our fresh herb bread recipe last post, we tend to make two loaves at a time- because, really, who wants to put in that much time to end up with one loaf? But sometimes at the end of the week (if we haven’t frozen the extra loaf) we end up with bread that’s not so fresh. What to do with our delicious-but-slightly-stale bounty? There are a number of easy and tasty ways to use up your extra bread.

Make your own croutons: Pre-heat your oven to 375° F. Cut your bread into cubes and spread them out on a baking sheet. Lightly spray with oil and season to your liking- I like to sprinkle on a little salt, pepper, oregano, and garlic. Bake in the oven for 25-30 minutes, turning the croutons halfway through. Your croutons are done when they’re lightly toasted and completely dried out.  Allow to cool and store in a sealed container for up to a week.

Make your own bread crumbs: Follow the same steps as the crouton recipe above. Once cooled, transfer the croutons into a sealable plastic bag, wrap in a towel, and crush/beat with a rolling pin on a sturdy surface until all the croutons have been reduced to your desired texture. You can also do this in a blender or a food processor, but what’s the fun in that? Keep your breadcrumbs in the bag or in another sealed container for up to a week, or you can freeze them for future use!

Other recipes: You can find lots of bread pudding recipes online, and slightly-stale bread is perfect for French toast (our favorite vegan recipe here). Or if you’re going for something more savory, try making a strata (if we’re lucky, Eric’s sister might share her tasty recipe…) The possibilities are endless!

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One response to “Frugal Friday: Bread bread bread

  1. palegreenlife May 21, 2011 at 7:35 pm

    we did the same a few months ago when I ruined a batch of bread by accidentally quadrupling the salt. We put our croutons in a reusable container and found that they freeze really well too.

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