Here's why bread is bad for you.

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carnivore

Senior Cook
Joined
Feb 22, 2003
Messages
291
Location
the great fly-over
As i mentioned in an earlier post, I've been really enjoying making bread from scratch lately, but I found a reason why it's bad for your health:
I made 2 loaves about a week ago and the half-loaf i had left was getting hard and stale. So being the frugal person i am, I broke up the bread, chucked the pieces into a food processor, and stuck the bread crumbs into a ziploc bag in my cabinet. Now I will be finding things to fry so that I can use up my bread crumbs!
obviously they have bread in the wrong category in the food pyramid :P
 

kitchenelf

Chef Extraordinaire
Joined
Feb 21, 2002
Messages
19,722
Location
North Carolina
Yep, and when you start making that sourdough bread from a starter and it makes 3 loaves every 3 days you think you have to eat a loaf a day......... But you have found a very good use for the left-overs - also, try these for croutons,

Mix some olive oil (about 1/2 cup), and about 1 tsp. each dried basil, oregano, parsley, tarragon, and whatever sweet herbs you like, garlic powder, about 1 tsp. or more of kosher salt and some pepper.

Cut your bread into pretty big croutons, toss with the oil mixture, put in 375° oven (tossing several times to turn over) until dried out and a golden color.

Use on salads or just eat!
 

oldcoot

Senior Cook
Joined
Feb 4, 2003
Messages
487
Location
USA,California
Carnivore, I find the local birds love those bread crumbs, too.

Problem with homemade bread is that it dries out too quickly. With Jjust BW and I here, I have taken to prepare one 2 cup loaf at a time. Lasts us three or four days - "us" tending to include the birds on the fourth day.

As 'Elf mentioned, sourdough cqan enslave you - except that there's an easy way out: good ol' refrigeration halts the fermentation until you're ready to use it again. But I just plan for sourdough a few days ahead of time and then use all the starter at one time.

I find bread making consumes so little time - popular opinion to the contrary - that I don't mind making it a couple of times a week. Roughly 20 minutes of actual involvement - the rest of the time is rising and baking time. BW whips up pies during TV commercials in the evening - I've begun doing the same with bread making. (That ten-minutes of kneading does not have to be done all at once, I find.)
 

spearmint45

Assistant Cook
Joined
Jan 12, 2004
Messages
31
Hate to tell ya this...stale bread makes stale bread crumbs...

But hey, if you don't mind, neither do I :)
 

spearmint45

Assistant Cook
Joined
Jan 12, 2004
Messages
31
Oh absolutely! I use hard bread to throw at people when I want them out of my kitchen, and makes a great surrogate basketball when I'm making hoop shots with the trash can...

Kidding...I throw old fruit at em'..got too much respect for bread!

Happy Baking :)
 

kitchenelf

Chef Extraordinaire
Joined
Feb 21, 2002
Messages
19,722
Location
North Carolina
LOL - nothing like a rotten orange to send someone scurrying out of the kitchen!! Actually, it's a good reason to not go IN the kitchen!! :D

I was thinking more along the lines of say...Panzanella ;)
 

BubbaGourmet

Senior Cook
Joined
Dec 1, 2003
Messages
474
Location
Southeast NC
Wooohoo! Throwing food items! Give me mushy tomatoes and that onion in the bottom of the box that looks like it was grown in a waste dump!
 

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