wannabechef
Assistant Cook
- Joined
- Oct 16, 2006
- Messages
- 34
Besides the obvious breadcrumbs or bread pudding, any suggestions for bread crusts or stale bread?
wannabechef said:Great ideas, I have so many because I have a restaurant and use much bread. I just hate wasting the ends each day. I will use some as binders now and croutons as well, thanks. Will also try some of the other ideas too.I am new here and find it so nice to be able to ask these questions.
cliveb said:Here's another idea.
We don't use bread crusts as such, because bread over here is long and thin; ie; baguette, Gallego, Campesino - - - Italian, French, Portuguese or Spanish type breads.
Once the bread begins to get stale ( 1 or 2 days), we slice it into thin rounds (with your crusts this would not be necessary), pplace it on a baking tray, and "bake" at 225º for about an hour. This will dry the bread out completely. It can then be stored in biscuit tins - almost indefinitely.
We use it for Cocktail snacks - ideal for a dip, a salsa, a lump of cheese, etc.
Caine said:I use what I call the survival system. I break the stale bread up into very small pieces, and I scatter them on the lawn. The bread feeds the birds, and the slow birds feed my cat.