But you know what? (If the bread … :-) How To Soften Stale Bread. Here's how to revive a day-old, stale, or otherwise lackluster loaf of bread: 1. Parmesan Stuffed Mushrooms. Position the cut side of the loaf away from you and run the stale loaf of bread under the running water. I'm making a stuffing recipe that has you toast the bread prior to making the stuffing. There's no need to spend money on someone else's stale bread, just make your own.
Assemble the strata.

Use your revived bread to make lunch sandwiches, slice it and use it for bread appetizers, or serve … Those starch molecules then recrystallize, yielding a texture that's tough rather than cracker-y. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. The post How to Make Stale Bread Taste Delicious Again appeared first on Reader's Digest. Not only will staling occur more readily at refrigerator temperatures, staling is an annoyingly, unnecessarily time-consuming way to make bread dry. Cover with foil and refrigerate overnight. These bread crumbs should be kept in a covered glass jar and may be used for frying croquettes, etc. Cut the bread into 1 ⁄ 2 in (1.3 cm) slices if you’re using a whole loaf. In a baking dish, place the bread on the bottom and add the shredded cheese, cooked meat and vegetables chopped small.. Add the mixture of milk/eggs and top the dish with more shredded cheese. Make as many slices as you think you will need for your recipe.

08 of 12. The bread soaks up the garlicky dressing for a tasty first course or side dish. There are just about as many uses for stale bread as there are for fresh.

You’ll need: A stale loaf of crusty bread; Tin foil; Directions: Run the loaf of bread under water to moisten the outside. Panzanella salad is an Italian salad made with stale or toasted bread cubes that are tossed with an olive-oil vinaigrette and an assortment of raw vegetables like onion, tomatoes, peppers, and fresh basil. Just like that, your bread is crunchy on the outside and soft on the inside!

Screw most recipes. Cover with foil and place in the refrigerator for few hours or overnight. Score a nice loaf of bread.

Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft.

Give this bread-reviving trick a try, and I’m sure you’ll be just as pleasantly surprised as I was! Whether you pick it up from an artisanal bakery or your corner grocery store is up to you. Add the bread cubes to the greased baking dish. Stale-Bread Recipes. Small bits of stale bread may be slowly dried in the oven until crisp and brittle, then ground in a meat chopper or rolled. If you added water, heat the bread until it no longer feels soggy. Staling, on the other hand, encourages the migration of moisture from swollen starch granules into airy pockets within the bread. The goal is to moisten the crust without getting too much water on the interior. Now that you know how to refresh bread, you’ll never have to throw away a stale loaf of bread again!

If you're using a whole loaf or something you baked yourself, you will need to break it down a little first. Most stuffing recipes will tell you that your very first step is setting your loaf of bread out on a counter for a few days and letting it get nice and stale. This simple technique will soften that rock-hard loaf in no time at all! Worse, that moisture often stays trapped inside the bread's structure, for a loaf that's moist and stale at the same time. Traditionally, I've only seen bread dried overnight and then used for the dish. Stale bread is good for french toast, bread pudding, turkey stuffing, even making your own bread crumbs. (If you'll eventually be cubing your bread, be careful to cut it into slices with the same thickness you'd like your cubes to have.) If you want to make stale bread soft again, wrap the bread in foil. Sprinkle the bacon evenly on top of the bread, and then pour the egg mixture over the bread. BAKE (IN THE MORNING) Preheat oven to 350 degrees Take the strata out of the refrigerator and let it come to room temperature while the oven is preheating. The more of the bread's surface area you expose to air, the faster it will stale; slice it, and you're giving yourself a leg up on the whole process. Diana Rattray.

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