Congratulations! You just made your own bread. There is nothing more satisfying than pulling that fresh baked bread out of the oven.
You didn't? Well you have homework to do: http://grayculinaryadventures.blogspot.com/2013/05/artisan-bread.html
Now that you've ventured into the world of serious home baking, you need to figure out how to use a preservative-free loaf of bread before it starts looking like a used petri dish. Unlike some bad habits I've grown accustomed to, many cultures pride themselves on wasting nothing in the kitchen. Not only is it prudent not to be wasteful but it provides a fresh challenge when you stare at that week old baguette you baked the day before you promised yourself to limit your intake of carbs (or maybe that's just me?).
For starters, lets talk about ways to prevent a stale-bread situation in the first place. First off, baked bread freezes beautifully and dough can be frozen as well. Try mixing a whole batch of dough and splitting it into two parts, freezing one in plastic wrap. It should keep for a few weeks (defrost in the fridge before baking). Or you could bake two smaller loaves (keep the temperature the same when baking but reduce the cooking time by 10 minutes). Wrap one of the cooled loaves tightly in plastic wrap and it will freeze for at least a month. You may find yourself baking half a dozen loaves once a month and there will always be home-made bread in the freezer, I would highly recommend it.
But what if your like me and just whipped out the cookbook and made that three pound Pain de Campagne without regard for thrift or forethought? Before throwing out the leftovers ask yourself if have you ever paid money for croutons? Shame one you...but we all have. Simply cut the crust off of the stale bread, cut into cubes, toss in oil, and toast in a 350 degree oven, tossing every 2-3 minutes to keep them from burning. Want garlic parmesan croutons? Toss in garlic olive oil and grated parmesan before toasting...you can add herbs and other seasonings so you don't ever have to pay $3 for boxed stale bread.
How about breadcrumbs? Repeat the process above and after toasting lightly simply pulse a few times through your food processor. These real breadcrumbs can be frozen or used right away in many applications including meatloaf, meatballs, casserole topping, breading for pan-fried chicken or fish, and can even be used to bring body to homemade soups. Don't waste it!
Beyond these two staples that you should store and can have on hand for future use, the stale bread can also be sliced and used for:
French Onion Soup topping
Bread Pudding
French Toast
Stuffing
So get baking and look forward to the plethora of options awaiting you!
You didn't? Well you have homework to do: http://grayculinaryadventures.blogspot.com/2013/05/artisan-bread.html
Now that you've ventured into the world of serious home baking, you need to figure out how to use a preservative-free loaf of bread before it starts looking like a used petri dish. Unlike some bad habits I've grown accustomed to, many cultures pride themselves on wasting nothing in the kitchen. Not only is it prudent not to be wasteful but it provides a fresh challenge when you stare at that week old baguette you baked the day before you promised yourself to limit your intake of carbs (or maybe that's just me?).
For starters, lets talk about ways to prevent a stale-bread situation in the first place. First off, baked bread freezes beautifully and dough can be frozen as well. Try mixing a whole batch of dough and splitting it into two parts, freezing one in plastic wrap. It should keep for a few weeks (defrost in the fridge before baking). Or you could bake two smaller loaves (keep the temperature the same when baking but reduce the cooking time by 10 minutes). Wrap one of the cooled loaves tightly in plastic wrap and it will freeze for at least a month. You may find yourself baking half a dozen loaves once a month and there will always be home-made bread in the freezer, I would highly recommend it.
But what if your like me and just whipped out the cookbook and made that three pound Pain de Campagne without regard for thrift or forethought? Before throwing out the leftovers ask yourself if have you ever paid money for croutons? Shame one you...but we all have. Simply cut the crust off of the stale bread, cut into cubes, toss in oil, and toast in a 350 degree oven, tossing every 2-3 minutes to keep them from burning. Want garlic parmesan croutons? Toss in garlic olive oil and grated parmesan before toasting...you can add herbs and other seasonings so you don't ever have to pay $3 for boxed stale bread.
Beyond these two staples that you should store and can have on hand for future use, the stale bread can also be sliced and used for:
French Onion Soup topping
Bread Pudding
French Toast
Stuffing
So get baking and look forward to the plethora of options awaiting you!
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