Stale bread can and should be turned into a tasty and healthy dish
Bread is the head of everything. At all times, bread was treated with great respect, because this product was the basis of human nutrition. Unfortunately, bread bought in a store loses its taste rather quickly. Throwing away stale bread is a crime! Therefore, in all cuisines of the world there are delicious dishes, the basis of which is yesterday's loaf or bun.
Cooking breakfast with stale bread
The recipe is simple:
- Beat 3 eggs into a bowl and beat with a whisk.
- Continuing to beat, add a pinch of salt and 50 ml of milk to the eggs.
- Pour the egg and milk mixture into a wide and flat dish.
- Cut yesterday's bread into thin slices and dip the slices into the prepared mass to soak.
- Heat a skillet over a fire, add a little vegetable oil and put in the soaked pieces of bread. Fry croutons for 2 minutes on both sides.
- Transfer the prepared croutons to a plate, garnish with tomato slices, sprinkle with grated cheese and herbs.
For a snack - rye croutons "Three crusts"
Snack is an important part of a meal. A favorite delicacy of adults and children - rye croutons can be made from the remains of yesterday's loaf. Stale bread is better for this than fresh bread. It cuts well and does not crumble.
For croutons, cut the bread into long thin cubes and drizzle with olive oil.
Add a teaspoon of natural seasoning to the buttered bread to add aromatic flavor to the crunchy treat. Paprika, dill, or ground garlic are best suited for this.
Gently mix the bread, butter and seasoning, spread evenly on a baking sheet and dry in the oven.
Stale bread dishes for lunch
First, second, third and salad - all this can be made from stale bread.
Seasonal vegetable and white bread salad
Everyone will love this beautiful summer tomato and white bread salad:
- thinly cut green bell pepper into strips;
- peel and cut onions into half rings;
- fleshy tomato cut into large slices;
- stir vegetables in a deep bowl;
- season the salad with olive oil, salt and pepper to taste;
- cut the stale white loaf into small pieces and dry.
For a salad to work well, add the bread to the salad last, stir again and serve immediately.
Peasant bread soup
An original and hearty lunch dish - peasant-style stale bread soup. It will take 300 g of yesterday's black bread to prepare it.
Start cooking:
- mix the dried pieces with finely chopped herbs and onions (1 pc);
- Heat a deep frying pan, melt 50 g of butter and lay out the bread and onion mixture, fry until the onions are golden;
- transfer the mixture to a saucepan, pour hot water (+ 80-90 ° С) and put on medium heat;
- Beat egg whites (3 pcs) with a mixer until white foam, pour in a thin stream of hot broth (1-1.5 tbsp.) and pour the mixture into a saucepan;
- remove the rye bread soup from the heat immediately after boiling, add chopped parsley.
Serve the peasant bread soup hot.
For the second - bread cutlets
A simple recipe from yesterday's bread - cutlets without meat.This dish requires 5-6 slices of white bread, fresh herbs, cheese, eggs and milk.
Step by step cooking:
- Soak the bread in milk (100 ml) for 5 minutes. Squeeze and transfer to a deep bowl.
- Chop onion, garlic, parsley and add to bread.
- Grate hard cheese (200-250 g) and add to the mixture.
- Beat 2 eggs into bread and cheese mince, salt and pepper and mix thoroughly.
- Form cutlets from minced meat, roll them in breadcrumbs.
- Fry in vegetable oil until golden brown.
Serve bread cutlets with vegetables or sour cream.
Kvass from rye crackers
To prepare traditional Russian kvass, you will need a sourdough from rye crackers:
- Pour toasted crackers (3-4 handfuls) into a liter jar.
- Add 1-2 tbsp to the breadcrumbs. tablespoons of sugar and pour boiling water over ½ can. Cool to 28-30 ° C.
- Add 5 g of dry yeast and leave in the light in a warm place for 2-3 days.
- Put 5-6 rye bread crumbs in a 3-liter jar, add 1-2 tablespoons of sugar and pour boiling water over half the jar.
- Add 2-3 tablespoons of sourdough to the cooled warm liquid. Cover and leave in a warm place to ferment overnight.
- Drain and cool before use.
Store ready-made kvass in the refrigerator, in a sealed container for no more than 2 days.
The contents of the can, after draining the drink, should be used as a starter for the preparation of the next portions of kvass.
Stale bread for the preparation of a gala dinner
What to cook with stale bread for dinner to surprise your guests? Hot sandwiches and canapes, original snacks, delicate desserts, aromatic pastries.
For friendly gatherings, a quick recipe for an elegant Parus canapé is perfect:
- Cut yesterday's black bread into squares.
- Spread soft cheese on each bite.
- For decoration, cut a fresh cucumber lengthwise into thin oblong plates
and put them on skewers in the form of a sail. - Put all the prepared ingredients in turn on a skewer to make a boat with a sail.
Serve the canapé sandwiches on a flat platter garnished with parsley and dill.
Fruit dessert made from stale bread
Yesterday's loaf is easy to turn into a fruit dessert.
For this you will need:
- stale white loaf;
- 100 g butter;
- 200 g fresh pitted cherries (raspberries, currants, strawberries);
- glass of water;
- 200 g sugar;
- 250 g sour cream.
Cut the loaf into cubes. Fry them in butter until golden brown. Place on a napkin to remove excess fat. Place the berries in a saucepan, add water and bring to a boil. Add sugar and simmer for 10 minutes, stirring occasionally. Pour the fried bread into a saucepan, pour over the fruit syrup. Boil on low heat for 5 minutes. Cool down. Arrange on bowls, decorate with cream or a budget.
A thrifty housewife will always find a way to turn stale bread into a unique dish.