Photo Credit: Emily Carlin
Trust me, it happens to everyone once in a while, even seasoned bread bakers. Sure it happens more often when you're just starting out and learning all the little tricks that make the difference in a successful loaf or not, but sometimes things just happen. Bread can be finicky. (And sometimes it just gets stale!) Don't throw it away or feed it to the chickens just yet! Convert that loaf into something that works...
Solutions For Bread Flops
• Croutons: Cut into squares, toss with some olive oil and seasonings (or omit them), bake at 300 degrees for about 15 minutes, turn and bake another 15 minutes. All this is by preference, so experiment and see what works best for you as far as time and temperature.
Photo Credit: ilmungo
• Bread Pudding: Okay, this isn't my speciality because it is not my favorite, but I'm probably the only person on earth that doesn't like bread pudding. So I'm afraid your own your own for finding a recipe, but perhaps I at least planted the idea in someone's mind.
Photo Credit: Charles Haynes
• Bread Crumbs: I use bread crumbs in my meat loaf recipe as well as a topping on squash when I bake it in a casserole dish along with cheddar cheese. Occasionally I take chicken, dip it into a milk and egg mixture and then roll my chicken in the bread crumbs for a crusty coating on baked chicken. To make really nice bread crumbs, I just tear the bread into pieces and drop it in my VitaMix, turn it on low, and voila! Bread crumbs!
To store your bread crumbs (or croutons), freeze them in zip lock bags so you have what you need anytime your heart desires.
• Tuscan Bread Soup: I have an awesome Rachel Ray recipe for this delicious tomato soup that I'll try to post really soon. Usually I make it with a sourdough bread, but I don't see why it wouldn't work with any firm bread (perhaps an over cooked or dense loaf?). Funny how I don't like bread pudding, but I love this soup. And if you don't tell your family, they'll never know it's in there.
Photo Credit: Muy Yum
• French Toast: How about covering that mistake with a lot of maple syrup? Turn that failed loaf into breakfast quick as a wink!
Photo Credit: jspatchwork
So now you have no excuse not to try making a loaf of homemade bread, right?
How do you use your bread flops?
This post has been added to Simple Lives Thursday @ GNOWFGLINS™
Amy,
ReplyDeleteThe timing of this post is perfect as I have a stale baguette sitting on my counter. Before I turn it into a rug beater I'd love to find other uses for it in my food preparations. I do have an old bread crumb grinder that I was thinking of using.. OH! and just for the record. I'll stand in your corner.. I don't like bread pudding either.. :)
I have some bread, that I didn't make, but it is yummy good bakery bread that in the next day or so I need to either make into something else or throw away. Your croutons idea is perfect. I will bake those up today.
ReplyDeleteThanks for the tip,
Joyce
Fabulous post ~ great examples. Amy, Love all the info that we can find on this beautiful blog.
ReplyDeleteAmy you have some really great ideas for bread that did not come out just right, I love them.
ReplyDeleteThanks for this :)
I've had a few flops (haven't we all?) and I generally will make Native American Fry Bread. It's great with soups or stews -- or you can even sprinkle it with confectioner's sugar for a sweet treat!
ReplyDeleteWhat an excellent idea for a post! Thank you.
ReplyDeleteI use a lot of bread crumbs in my kitchen so I always have a use for my failures.
ReplyDeleteAmy~
ReplyDeleteGreat post! You always have something so practical, something we can learn from, help us to voice our concerns, and are just the most helpful and practical, yet enjoyable blog by far!
Thank you!
Be Blessed!
Lady Farmer,
ReplyDeleteYou gals sure know how to make me feel good! Thanks for blessing me with such kind words. And thank you to everyone who shares how Homestead Revival™ is a blessing to them!
Great ideas Amy. I usually go the route of bread crumbs, drying it in my dehydrator. Haven't tried croutons yet, but I think I must :) It is rather tough putting all that work into bread, and having something go wrong...
ReplyDeleteI also use the end slices of the bread for bread crumbs since no one in the family will eat them. I keep a freezer bag in the freezer with the end pieces and anytime, I need fresh or toasted bread crumbs, I can quickly make them from these tidbids of bread.
ReplyDeleteI have made lots of bread crumbs lately. For some reason bread I make lately has just not turned out. The rye bread I made recently was as hard as a rock. :(
ReplyDeleteI am only a few months into this making bread from scratch thing. I am sure I will get better.
I have to admit that I have a wonderful bread machine, so I don't have too many flops. But, when a loaf is not going to get used before it goes bad, French Toast is my standby! YUMMY! Strata is really good, too, but it isn't my men's favorite.
ReplyDeleteGood ideas! It is SO frustrating to have a bread failure after smelling it cook!
ReplyDeleteI made french toast with stale hot dog buns this morning!
What a great post and equally fitting that I made your wholemeal loaves the other day (while trying to juggle making 3 other things...it's what I do!!) and it flopped due to my rushing it (you know you can't rush a good loaf baby!) so it now sits in the freezer but I am liking all these great solutions! Well done for helping to reduce waste!!
ReplyDeleteWe make a breakfast bake without dry bread. It's amazing!
ReplyDeleteGreat post!
Cheryl
http://ldsmomtomany.blogspot.com/2010/12/breakfast-casserole-for-christmas.html
The bricks I bake can be used as door stops on the shed doors. The flat tortilla like flops I bake can be used as makeshift Frisbees for the pup.
ReplyDeleteSome really great ideas. I live at a high elevation and still haven't mastered baking here yet. So I definitely can use these tips. Thanks
ReplyDeleteLooks great, and lots of great ideas! Thanks!
ReplyDeleteI don't like bread pudding either!
ReplyDeletePanzanella. Tomato salad with basil, stale bread, mozzarella and a splash of balsamic vinegar. Yum. I HAD to eat half a loaf of stale bread this way last summer. It was torture I tell ya.
ReplyDelete