Nothing is better than
a freshly baked loaf of bread. Bread is
best the day it is baked. However, there
are ways to keep your bread fresh and
tasty.
- The moister the bread is the longer
it will keep.
- Keep soft-crusted breads in a plastic
bag or airtight container.
- Store crispy-crusted bread in paper.
- Keep the bread in a cool dry place,
such as a bread box.
- Keep freshly baked bread at room temperature
in the open until it has cooled. Otherwise
the mold development will be accelerated.
- Do not store bread in the refrigerator.
This will dry it out and it will become
stale faster.
- Freeze your bread to keep it for several
months. Keep the bread wrapped tightly
in plastic and place in the freezer.
- Any bread can be freshened by quickly
dipping it in cold water, draining,
and heating it in the oven.
Different types of breads have different
shelf lives. Keep this in mind when storing
your bread
- 1 day- French and Italian breads
- 2-3 days- Sourdoughs, Whites, and
Whole Wheats
- 3-5 days- Rye breads
Once a bread has gone stale there are
still options for use. The uses for stale
bread are so many and varied that it is
obviously unwise to waste a particle.
Follow some of these examples and recipes
to make use of your left over bread.
- Croutons- Cut stale slices of bread
half an inch thick. Trim off crusts
(which may be set aside and used for
puddings), butter the slices, and cut
into half-inch cubes. Place on shallow
pan and brown in a hot oven, turning
them so that they may not burn. Serve
with soup.
- Steamed Bread- Brown the stale bread
in a buttered griddle.
- Soft Buttered Toast- Toast six or
eight slices of stale bread. Melt one-fourth
cup butter in half a cup of boiling
water in a bowl. Quickly dip each slice
of toast in it. place in hot dish, and
pour remainder of "dip" over
all.
- Bread Cereal- Dry bread in oven until
crisp and brown. Roll on board, or put
through meat grinder, having crumbs
coarse. Serve warm as a breakfast food
with cream.
- Bread Pudding-
3 eggs.
2 cups bread-crumbs.
1/2 teaspoon cinnamon.
1/2 cup raisins.
2 tablespoons butter.
1 quart milk.
1/2 teaspoon salt.
Little nutmeg.
Scald milk. Add butter and bread-crumbs.
Beat eggs light and add with salt
and spice to bread mixture. Bake lightly
in moderate oven about an hour.
Prepare and enjoy!
Additional Info:
Bread Mold Information
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