1 dash brandy, or other spirit (optional) Cream or ice-cream, to serve. Heat the oven to 190C (180C fan)/390F/gas 6. Choose a stoneware dish or ramekin that will accommodate your leftover pastries
1. Store Bread in Your Freezer. One of the best means to keep bread from molding is to place it in the freezer. If your loaf of bread is not sliced, it is best o slice before freezing so that you can pull out individual slices when you want them instead of the entire loaf. Slice to the thickness that you prefer.
Reheat the Bread. The next step is to put the pieces of bread on the plate, cover them with a damp towel, and heat them in the microwave for about 30 seconds. The wet paper towels on top of the bread help keep them moist because the microwave can zap out all the moisture from the bread. It's best to start with half the time and then go in
Giving your bread a quick bake in a 350ºF oven will starve it of its moisture—which is exactly what you're looking for. Cut your loaf into evenly sized cubes or slices (depending on what you're making), and toast them, dry, for 15 to 20 minutes, or until lightly golden brown. Proceed with your recipe.
According to this handy infographic from Sustainable America, Americans buy about 3 billion loaves of bread per year, of which 25% (750 million loaves) go to waste.
Use this quick tip and get your dressing prepared in no time. To stale lots of bread slices, position oven racks close together, then place a baking sheet in between them and stand up the slices of bread between the rungs. Warm the oven to 300 degrees and keep a close eye on the slices until they dry and slightly toast. Then the bread is ready
Chicken Baked on a Bed of Bread and Swiss Chard. This savory chicken dish is easy to prepare and a great way to put that favorite enameled cast-iron dutch oven to good use. Toss day-old cubes of peasant bread with olive oil, capers, raisins, shallots, garlic, and thyme, plus one bunch of fresh Swiss chard.
Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. Punch dough down.
James BeMiller, emeritus professor of food science at Purdue University, answers: The Sciences. When we think of food going stale, we typically think of products such as bread. You might think
Staling. Staling, or " going stale ", is a chemical and physical process in bread and similar foods that reduces their palatability. Stale bread is dry and hard, making it suitable for different culinary uses than fresh bread. Countermeasures and destaling techniques may reduce staling.
Umami-rich, sweet and oh so slightly bitter treacle tart is one of our favourite ways to repurpose old bread. Within a sweet pastry is a filling of treacle, golden syrup, breadcrumbs and cream
Preparation: Preheat your oven to 350°F (175°C). Slicing: Begin by slicing your stale baguette into individual pieces or thick slices depending on preference. Misting: Moisten the surface of each slice with water using a spray bottle or lightly dampened fingers. This helps prevent further drying during reheating.
Break or cut the bread into smaller pieces. Pulse in the food processor to achieve the desired level of coarseness. If making fresh breadcrumbs without the food processor, place the bread pieces into a freezer bag and freeze for about 2-3 hours or until ready to use. Grate the frozen bread slices on a grater.
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how to un stale bread
