Leftover bread

Dinah93

We were given a panasonic breadmaker as a wedding present, and love it, but we seem to be left with about 1/3 - 1/4 of a loaf each day and it goes hard so much faster than shop bought. Does anyone have any ideas other than bread and butter pudding to use up these loaf ends, or am I just going to have some very chubby blackbirds?!

Kitchenbunny

Any old loaf ends I whizz into breadcrumbs and then use them for either stuffing or a treacle tart. Or burgers. I'm not sure if they can be refreshed somehow to bring them back to a bit of softness.

HTH

KB xx

adelight

They cooked with stale ends of breads on river cottage last week (i think), mostly they collected up a load of old ends (stored in the freezer), put them in the oven until they were completely dried out and then turned them into bread crumbs which he used for a lovely looking apple pudding and to bread fish.
I put the stale ends of fresh bread in the freezer, and when I'm having soup I defrost a chunk of the bread in the microwave, it brings it back to life for long enough to eat and be tasty.

marmiterulesok

What if you were to cut all of the loaf,keep it in the freezer,and just take out however many slices you needed?Then it wouldn't have a chance to go hard/stale.

lostinrates

Queen of puddings! Delicious. Treacle tart. Breadcrumbs for coating chicken/pork/whatever. Toppings for gratins. Stuffing for birds or for fish or for meat to be rolled around. Meatballs, salad crunchies things when fried or grilled out with lemon and herbs, or panzarella if you have got it still in chunks. My mother still loves bread and milk every now and then!

slicing and freezing is th best routine idea, but be grateful for the stale ends when you've forgotten, there is SO much you can do with them!

oldandhappy

Our pannie bread is ok for 2 almost.... 3 days and we keep it in a Plastic Bread box/bin. Dianne

Penelope_Penguin

Dinah93 wrote: »

We were given a panasonic breadmaker as a wedding present, and love it, but we seem to be left with about 1/3 - 1/4 of a loaf each day and it goes hard so much faster than shop bought.

That's a lot of bread to waste :eek: Even after a couple of days, it should be fit to toast

There are lots more ideas in this thread; I'll merge this later.

bluebag

Cut into cubes and toss in a little galic oil and bake in the oven till crispy, makes nice croutons. I do them when the oven is on to use the space and sprinkle with a little home grown chopped parsley.

MrsE_2

adelight wrote: »

They cooked with stale ends of breads on river cottage last week (i think), mostly they collected up a load of old ends (stored in the freezer), put them in the oven until they were completely dried out and then turned them into bread crumbs which he used for a lovely looking apple pudding and to bread fish.
I.

I saw that, I'm going to do it:D

seabright

I have a panasonic bread maker and keep the bread in a plastic bag, secured with a clippy, in the fridge. Bread keeps really well like that.

I find the crusts are ok for eating on day one or two, after that I toast it and it's fine.