What to do with yesterday's bread

[Hairpin]

Hairpin, I cook potatoes with breadcrumbs.

Grease the form with butter, put pieces of boiled potatoes in it and crush-press with a fork, but not the formation of mashed potatoes, but to fill the voids. Grease potatoes with sour cream or mayonnaise, sprinkle generously with cheese, and then any breadcrumbs (ground).
Bake in the oven until golden brown.

I make such a casserole from mashed potatoes and potatoes in "uniform". That is, from leftovers, but very tasty.
I tried to make a layer of meat or mushrooms, but we prefer meat separately.
Pour the ground crackers into a jar and use as needed. Nothing will become of them.

You can also boiled asparagus beans or cauliflower, pour oil with breadcrumbs. In cutlet (meat and fish) mince, such rusks (including rye) are also suitable, etc.

In short, crackers will not be lost.

[Prescription Admin page 2 answer # 18:]

Yesterday I made croutons from leftover bread Prescription Admin page 2 answer # 18:
I cut the bread, put it on a baking sheet, sprinkled with sunflower oil, sprinkled with seasoning - chicken mivina (you can just salt), dry basil and in the oven, at the end sprinkled with grated cheese - Russian NAMI (this is sold in Kiev, it is slightly salty, but moderately) and back into the oven until melted.
I brought to work a large bag of crackers, they ground them very quickly.

Studied the whole topic. I found a lot of interesting recipes !!! Thank you!!!

But all the recipes, in general, take time. And when he is not there, but I want something tasty and quickly I make such a toast.
I spread mayonnaise on a piece of bread or a roll, and put a thin slice of cheese on top (medium is also possible). Put the prepared croutons on a clean (without oil), preheated frying pan, close the lid, and cook over medium heat until the bottom of the crouton is fried and the cheese melts. It is better to take dried bread for these croutons.

And also (since my son loves mayonnaise very much, I'm trying to fill it with different ingredients, so that there is at least something useful) I add garlic to mayonnaise, a lot of chopped dill and parsley and pickled cucumbers + pickled (well, who's who loves ) It turns out a delicious sauce (good for meat and fish). Stored for a long time. So lately I've been spreading this sauce on croutons instead of mayonnaise.

It cooks very quickly and it turns out delicious.

Perhaps it's not a secret for anyone, but recently I just discovered the simplest of the options for recycling bread - finely chopped wheat rye and dried-toasted crackers.This thought came to my mind for several reasons:
- the jar of homemade breadcrumbs is already full
- all relatives are already "dry" (even crackers for kvass are prepared for future use)
- you ate too much croutons, and now there is no time to pervert with other recipes
- there is often beer in the house (and, accordingly, the accompanying snacks that are not very healthy for health) ...
In addition, sometimes I like to add cubes of crackers to salads or soups, so it was decided to grind and dry! In the process of drying, I tried to be ready and caught myself thinking that it was hard to come off. I bake wheat-rye, mainly with caraway seeds or coriander, so croutons are automatically made with "additives", you can salt them with coarse salt and sprinkle with dried herbs to taste - excellent "snacks" for beer. And most importantly, they are also useful!

P.S. Last year I got into the Kiev pivarium, where they served just such rye rusks with various spices and sauce with beer. It’s not a thought anymore, I decided — it’s a great and simple idea!

[Cake "Potato"]

I rolled some unsuccessful nuts here, and peppered them into a potato cake.This thread also has a recipe, but there is an egg ... in short, I decided to try this one:

Cake "Potato"
250g of biscuit cookies "Ladies fingers" (or other, but biscuit). I like it with fingers.
100 grams of roasted hazelnuts (almonds are also possible, but hazelnuts give a brighter wonderful aftertaste)
75 grams of butter (I melt it)
1/2 cup hot milk
2 tbsp. l cocoa and 2 tbsp. l. powdered sugar.
2st. l. liqueur (very suitable for Baileys, Amarullah and other creamy)

Grind the cookies and hazelnuts into crumbs in a blender. Add cocoa and powder (completely in the amount indicated in the recipe for the sprinkling - take it yourself by eye). Pour in milk and butter and liquor. Stir. You should get a mass that holds the shape in which the spoon stands rooted to the spot. Roll up the balls and roll in a mixture of powder, cocoa (in half) and crushed hazelnuts. In the palm of your hand, gently shake the ball with a boat to shake off excess dust. Decorate as desired and refrigerate.
If you are doing it for children, exclude liquor.

To say it turned out fantastic, I will not. It just turned out delicious !!! I decided to drag this recipe here too!

And I specially baked cookies for chocolate sausages from the dough for those nuts. It turned out very, very tasty, even my mother appreciated it, although she does not understand such "works", such as chocolate sausage.

[Queenie]

QueenieYou guessed what nuts I wrote about?
And the potatoes turned out to be delicious. Another question is that it was not worth making a mistake ... it was possible ... probably in a Belgian waffle iron to mess everything up ... Well, if the goal is potatoes or chocolate sausage.

And in our "Sever" potatoes are made from biscuits. And it turns out to be so airy, not heavy, my favorite!

also greetings from the Soviet-stolovsk past - cutlet in croutons (or croutons in a cutlet)
Cut bread into cubes (like a button on the keyboard), cubes into 2-3 flat squares or flat straws, stick around the cutlet (press into it) and fry. Delicious.

my girlfriend's mother always made such cutlets for her birthday, we called them cones - awesome yummy !!!

And I cook "Ministerial Schnitzel" in a similar way. Beat off the chicken fillet, salt, season with spices, roll in wheat bread jars and in a pan.

[Who tried it, share your experience on how to freeze bread correctly and what will be the result? Maybe this question was discussed on the forum, but I did not find it.]

Who tried it, share your experience on how to freeze bread correctly and what will be the result? Maybe this question was discussed on the forum, but I did not find it.

I keep a frozen loaf of bread cut into toast in the freezer in a tightly sealed plastic bag. It helps out in moments when I didn't have time to bake or buy or something else ... Previously, when there was no HP in the freezer, there were always two or three loaves.

[Croutons for breakfast]

The most common croutons for breakfast. There is nowhere more usual. Each housewife makes them and knows like the back of her hand. I just decided to remind. It happens so - until you read someone's or come across in a book - even elementary things do not come to mind. Then you hit yourself on the forehead and think: "Fir-trees, how could you forget ?!" I had it this way with sandwiches with radishes, cottage cheese and herbs, when I opened the book "About breakfasts" - I came across them right away. Her eyes bulged - I love cottage cheese with herbs, I adore! - I forgot about them ... That's what to forget about, one wonders? I forgot ...
So croutons are a great way to make candy out of nothing. From an old piece of dried up white bread, which no one will eat in my arrogant and spoiled family with homemade dinners, make a wonderful oven morning high of the weekend. They are soft inside, and the crust on top crunches beautifully. If you love sunburn, keep it in the oven for a longer time. And I also really don't like frying them in a pan. Everything splashes, oil burns (this is my eternal problem with croutons).And why do I need such troubles early in the morning? In addition, the oven acts magically on the household - it never tastes bad from there! No one canceled experiments with croutons - sprinkling and putting something on top of them.

Croutons for breakfast



1.5 cups milk
3 eggs
sugar (according to your taste)
vanilla sugar
a pinch of salt

Shake well with a whisk and put chopped stale white bread there (I have a piece of French). Cut thinly - pieces about 1 cm wide.Place parchment on a baking sheet, grease with melted butter, put soaked pieces of bread, coat with melted butter again on top and in the oven at 180 degrees (I have a grill with convection) for 20 minutes (be guided by roastiness). On the parchment, the bottom turns out to be more moist and the top is crispy, directly on the baking sheet the bottom is fried more, but sticks to the baking sheet itself. Better on paper.
In general - everyone, I think, knows this simplest recipe. Very fast, simple and delicious. Inside, they are soft, juicy, and, in principle, no longer look like bread. You can twist and put the apple circle on top, for example. Please note that these are not croutons - you will need a plate, knife and fork to eat.

The most common croutons for breakfast.

If you make a chatterbox without sugar, and increase the amount of salt (you need to rub more seasonings), cool, cut into squares, and then spread it with a cheese salad (melted cheese, hard eggs, garlic, herbs, mayonnaise), then you get sandwiches worthy of a festive table. (y) Garnish with thin half-rings of tomato and parsley.

my Chuchelkins, which were not produced due to the fault of the caloric yeast, dried up, today I poured a little water into the rice cooker, put in a strainer for steam, put a bun and turned on the heating. In about ten minutes I got it and ate

[Egg sandwiches]

That's true, Chuchelka says, sometimes you forget about simple things

Egg sandwiches

Dry the bread a little in a toaster / dry skillet / oven. Grate boiled eggs, salt, season with mayonnaise / sour cream, if you like, squeeze the garlic. Spread on dried bread slices. Place a slice of tomato and herbs on top. If not, then it will be so tasty.

Simple and fast to the point of disgrace, very tasty, and for some reason guests always think that there is cheese. Just like that, for guests, for unexpected guests - a great option

[Croutons called "Disposal of yesterday's bread and jam"]

Croutons called "Disposal of yesterday's bread and jam"
, to the delight of kids, adults, and quite adults, in general, everyone ...

Croutons from my bread "Palyanitsa". Cut the bread (cut off the crust), into pieces, grease it with a little jam syrup (in my case, apricot), put half a berry on top, sprinkle it with a little sand (for the crust) and oven until tender.
I bake crackers from time to time, the best "pies" are made just from puffed bread, it turns out like a crumbly biscuit.

And at what temperature is it better to bake crackers and crackers?

I bake at a temperature of about 160-170 * C, and you need to constantly monitor, it can quickly burn.

Disposal option for rye bread
(for white people I don't know, haven't tried it)

I had a case a few months ago, maybe someone regularly uses this method, I don't know, but I used it forcibly and the result pleased me.

The situation is as follows - I bought dry sourdough at the bakery, and did not ask how much to add, I thought I would add like everyone else, well, I added 3 tablespoons to rye bread.
The bread, of course, turned out outwardly and on the cut, good, but sour, horror, it's a pity to throw away, it's impossible to eat.

Somewhere distantly, information surfaced in my head - that you can add up to 30% of the old to new bread.
Well, in order to quickly lime the peroxidized loaf, I added almost half, after soaking it.

The result surpassed all expectations - I got very tasty bread like factory Bavarian, this is my only favorite from the store and I never had such a taste, but here on you

Maybe this option will come in handy for someone

[Bakers]

Bakers, Hi!
I was looking for it, but I never found a section where to put my question ... here, it seems, it fits .. a little problem: if a baked bread lays down for a couple of days, then it grows moldy, then it dries (I practically eat it alone) ... how to store it correctly, where, in what? I will be very grateful for the advice

[Caprice]

There is a post at the top of this page Caprice, there is one of the options for storing bread in the freezer ..

in fact, if it spoils quickly, you have got the bad flour.

[Cubic]

Cubic, I already understood about the refrigerator and freezer, it turns out, for me now this is the best option thanks!

Girls, but I'm not in the subject, but here's how it turns out - the bread lay for one and a half (!) Weeks, the crumb is soft, like a fresh store ... It tastes wonderful, in principle, and does not differ from fresh. And it never grows moldy (by the way, I was worn out with the store, I kept it constantly in the refrigerator).
But "a week and a half" - it was once. And so ... I bake a 750 gram loaf every day. Flies away the only way. Therefore, my problem is that I do not have "yesterday's" bread. I need bread crumbs
I have HP recently, so I am drawn to experiments a little more often than my family wants to eat. I bake. If I see that bread can become "yesterday's", or even worse, then I distribute it to relatives and neighbors. They are interested, well, and the savings (of their budget) again ...

It seems to me that bread crumbs are easier to buy ... IMHO.

Hairpin, IMHO - they are terribly salty and "with the taste of fast food."

Hairpin, I don't like how the store-bought smells - some kind of old
And theirs smell like breadcrumbs

Hairpin, I don't like how the store-bought smells - some kind of old
And theirs smell like breadcrumbs

Exactly, for some reason they smell like rancid oil. And if you want to always be with your bread crumbs, get the following cutting board:

[dopleta]

Oh, dopleta ! What a thing !!! I want that! We need it in the section corresponding to all kinds of culinary adaptations ... Where do they sell such beauty ???

Apparently - in St. Petersburg they sell!
is it really impossible to collect crumbs from a regular cutting board? I certainly understand the convenience of these very grooves, but in principle, you can get by with the existing resources

[Fugasca]

Oh, God forbid the memory ... I have it for the third year, and I bought it either in Santa House, or in Brownie. These are not just grooves Fugasca, this is a removable grille:

Apparently - in St. Petersburg they sell!
is it really impossible to collect crumbs from a regular cutting board? I certainly understand the convenience of these very grooves, but in principle, you can get by with the existing resources

And if there is a slicer, then the need for it all the more disappears. The slicer cuts even the freshest or the day before yesterday's bread very nicely and neatly.

And I don't buy bread crumbs either. The smell of rancid butter clogs everything. Be-e-e. I dry white bread and in a blender bowl in crumbs.

You can do without a board
Cut into pieces and leave to dry just in the open air.
We put the crackers in a jar and then use them if necessary, for which we grind a handful of crackers with a blender

[Irinalein]

Good day!
I contribute to the topic.
I apologize if I duplicate the recipe, I haven't mastered the whole topic yet, after the post Irinalein straight and awkward.

Taken from "Cook. Ru"
British pudding "Bread and butter pudding"

An ingenious recipe! The products are the most affordable and simple, no need to fiddle with the dough: smeared, poured, baked - it's done! The perfect breakfast or tea treat for unexpected guests. Very fast and delicious! 20 minutes ... voila ... and yesterday's loaf turned into the most delicate dessert!

In general, pudding is a classic English dish. Originally made from leftovers from yesterday's dinner, joined by an egg and baked in a mold. The first dessert pudding recipe was recorded in the 17th century. in Johnson's dictionary, which urged the British to finish their dinner with "sweet pudding made from bread, milk, butter and eggs", that is, Bread and Butter Pudding.

Loaf (or any stale bread, roll, muffin, muffin, very tasty with whole grain) - 8 - 10 chunks.
Butter - 50-70 g
Egg - 2-3 pieces
Cream 20% - 200 g
Jam (I have plum jam) - 70 g
Sugar - 3 tbsp. l.
Starch - 2 tbsp. l. (did not take)
Vanilla sugar - 1 tsp

Cut the stale loaf into slices. Half generously spread with butter, and the other half with jam (I have plum, but the author has orange or apricot).
We put the bread in a baking dish, alternating, with a ladder so that one piece goes over the other. I pre-greased the form with vegetable oil and sprinkled with flour.
Now we are preparing the fill. Beat eggs with sugar. Add cream.
Fill the bread with sauce. We put in the oven at 170 degrees. for 20 minutes.
At the end, increase the temperature for browning for a couple of minutes.
Bon Appetit!

in this area (where I live), the so-called cheese soup is very popular in winter (not even soup at all) and goes for the main course (a green salad is offered for dessert, because nothing else goes into the stomach - very satisfying)

Ingredients:
bread - a certain amount, the stale the better,
boiled cabbage (can be white cabbage) - also a certain amount (then you yourself will see why, I can't say exactly how much)
grated cheese - 200-300 g
Bread needs to be cut into small pieces, cabbage - approximately 1 cm cubes (I boil it already cut until soft - 10 minutes)
Put in layers in a saucepan or in a tall form:
bread, cheese, cabbage.
There are as many layers as it will fit in height. Finish with a layer of cheese (of course).
Next, fill it all with broth (I took 2 bouillon cubes on this saucepan and 600 ml of boiling water, however, first poured the last layer of bread, and then sprinkled the cheese) and into the oven for 30 minutes (180 degrees approximately, and I am guided by the crust.
Hope you like it too.

And today I baked a charlotte from stale rolls. Shake 4 eggs with one and a half glasses of milk, sugar, vanilla to taste. Dip the sliced ​​rolls into this mixture and put on the bottom of the mold. next layer: any fruit filling that is in the house. I had an apple today. On top, again a layer of loaf slices soaked in an egg-milk mixture. Pour the remaining milk and egg mixture abundantly on top. Let stand for 5 minutes so that the slices of roll are completely soaked, and in the oven 180 degrees until tender. Readiness is determined when the whole structure has risen high and slightly browned from above.

[Garlic loaf]

Concoct Garlic loaf

🔗

In its simplicity and deliciousness, it borders on genius. Take the seasoned white bread and cut it into small, even pieces. Slice so that you can fold them into a loaf. Mix the softened butter with garlic squeezed through a garlic press, salt, chopped dill. Mix everything properly. Spread on each piece (smear on one side). Fold the pieces back into the "loaf", wrap them in foil (do not forget that they wrap them in foil with the shiny side inward and matte outward!) And in the oven for 25 minutes at 200 degrees. A wonderful appetizer to any dish that goes with garlic: borscht, vegetable stew, meat fondue, etc. Eating just like that is also good ... You can add your favorite spices. The pieces are soft only in the center. The crust is crispy, the edges are hard.

for a whole baguette (loaf, loaf of white bread) 120 grams of butter
a bunch of dill
3 cloves of garlic
a pinch of salt

I want to return to the topic.

Scarecrow, I love this recipe! Just know - every time I make a garlic loaf, I remember you with a kind word. Thank you very much!
I often make both black bread and white bread. I already know how many pieces we eat in one sitting, so I do.

If someone hasn't tried this great recipe yet, then don't hesitate. Then you will think about how much borscht and soup you ate without this wonderful loaf.

PS: Instead of butter, I put heavy homemade cream - it's easier to spread on bread.And then we eat only homemade butter, but it softens longer than cream.

Talking to black? I haven't tried it with black. I don't know why ... It's brilliant. Because I, all the same, prefer black bread to the first ... And such loaves are mainly made for salads in the summer.

I not only do with black, but also with such wheat-rye, which is with malt, raisins and honey (sweetish, in one word). And you know, it’s a very tasty combination too, uuuuu ... so it seems to me.

I mainly make such loaves for salads in the summer.

Oh no! Only in summer is it very rare for us. They'll kick me out of the house for this.

[Queenie]

Queenie, and you do this with stale bread or bake on purpose? And then I keep looking at him ... I wait all the time until there is a stale loaf, but no ...

I have a whole loaf right now ... fresh ... maybe ... ah ..

[Hairpin]

Hairpin, I also waited a long time for stale bread, and then freaked out. I made it from fresh and I do it all the time from fresh, to be more precise, more often from yesterday's bread, which we will still eat.

I give "Good" to slaughter your fresh loaf. Just do more, otherwise you know how much of this garlic is eaten? Nuuuuu, you will soon find out ...

[Queenie]

Queenie, fresh already in the bread maker, there is foil !!

GOING ABOUT !!!

[Suhariki for pea soup]

I baked your bread! Very tasty, although my husband did not appreciate it (skeptic and conservative lover of the most ordinary bread)) The rest of the family ate more than half a loaf at once, and the next day I made of it
Suhariki for pea soup... I'm copying what I wrote to my friend I took yesterday's Darnitsky bread, cut it into squares as well (a little more than in 1x bread crumbs due to the fact that the bread was fresh enough and crumbled a little). I thought it would fall apart and it would not be possible to give the squares a beautiful shape. I put it in the oven on the same mode, and stirred it often too. approximately every 5-7 minutes. After the first stirring, I salted them to taste and sprinkled them with oil ATTENTION, which remained after frying the onions for dumplings !!! and every time I stirred, I added a little more oil of it! Almost at the very end, I sprinkled with slightly dry dill! Bliiin! how delicious! removed it from sight, otherwise the pea soup will have nothing to eat tomorrow!
now I'll try to insert a photo

[Queenie]

Queenie, fresh already in the bread maker, there is foil !!

GOING ABOUT !!!

Why haven't you come back since April?

And I make garlic croutons
The most beloved and popular croutons with us go into the air, especially when they are hot from the oven !!!
I cut the bread into pieces, on a baking sheet-garlic through a garlic press, mix everything and in the oven, stir regularly. The most delicious, when you catch the moment, take it out of the oven, and they are still soft inside ...

[girls]

Well that's it, girls!)))
I have read your crackers - now the child will crack crackers on the street with friends all summer,
instead of buying rubbish from the store!
Recently I dried a whole bag of cubes from a loaf of white,
so with a bag down the street and ran until they ate everything)))
Passers-by probably thought that children were not fed at home)))

[AlenaT]

AlenaT
yes, we also love croutons, and with tea, and in soup, and so nibble

Good afternoon again!
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