topic Re: REVIVING STALE BREAD in Kitchen

REVIVING STALE BREAD

RespectLife — Wed, 11 Mar 2015 16:24:46 GMT

I copied the below from Yahoo Food this morning.

Has anyone tried this method of reviving stale bread?

DH and I are now alone (my kids desserted me...AKA empty nest syndome )

We just can't finish any good loaves of crusty breads! We eat a lot of soups and I always buy a crusty skinny loaf of bread from Wegman's...and proceed to throw half away! I am going to try this!

REVIVING STALE BREAD

Stick the Bread Under Water

This step might seem terrifying at first, but stay with us. Turn on a faucet of running water—either hot or cold will do—and stick that loaf of bread right under it. Try to position it so the exposed or cut-side is facing away from the faucet, but if the loaf’s interior gets wet, fear not. Food director Carla Music has performed this trick with a totally saturated loaf to great success. Don’t be timid; get the crust good and wet before proceeding.

Put the Bread In the Oven

If your oven has a “warm” setting and you’ve been waiting to use it, this is your moment. If not, just set it to 300-325 degrees and pop the bread in the oven, directly on the rack. Set a timer for 6-7 minutes, depending on the size of the loaf—or 10-12 for a super wet loaf (like one whose interior has gotten drenched). What emerges will be a good-as-new loaf: Moist on the inside, crackly-crust on the outside.

Be Happy! You Now Have a Fresh Loaf of Bread

What is this trickery? How does this all work? The water turns to steam, which rehydrates the bread’s crumb, or interior, while the heat of the oven firms up the crust. As a bonus, your kitchen smells great. Now grab that jam—we’ve got a loaf of bread to eat.

Re: REVIVING STALE BREAD

debic — Wed, 11 Mar 2015 16:29:44 GMT

Uh no! LOL, stale means it's time to throw away for me. I've been known to freeze a half of loaf for later tho. We also don't go through a whole loaf before it's stale.

Re: REVIVING STALE BREAD

goodstuff — Wed, 11 Mar 2015 16:30:02 GMT

Of course, you can always use stale (not moldy) bread to make bread crumbs, croutons, bread pudding, or French toast. If I want to "revive" it to a soft, fresh state, I usually put the stale rolls or bread slices in a perforated steaming basket lined with a little tin foil in a large pot with a vented lid and steam them over a little water on the stovetop for a few minutes. Freshens them right up!

Re: REVIVING STALE BREAD

beckyb1012 — Wed, 11 Mar 2015 16:33:17 GMT

Freezer for me for years on my bread consumption. I still have yeast rolls from Christmas in there now which I pull out one from time to time if I think I deserve the carbs.

Re: REVIVING STALE BREAD

RespectLife — Wed, 11 Mar 2015 16:37:57 GMT

Oh yes...the article did mention...moldy is a goner and that you can make croutons/breadcrumbs...sorry, I didn't bother to print that part.

I was just intrigued by the method of bringing it back to 'original' eating condition!

Thank you Goodstuff...that is a great suggestion and I do have a steamer basket.

debc, I have also frozen half of the loaf. To be honest, once defrosted, it still tastes a bit 'old' to me. The only bread I use out of the freezer is for Bread Puddings.

I used to give the balance of stale loaves to my MIL to feed the ducks/geese but her complex yelled at her to stop it due to complaints about goose poop!

Re: REVIVING STALE BREAD

Marienkaefer2 — Wed, 11 Mar 2015 16:45:32 GMT

We make bread pudding from stale bread. Also, my aunts in Italy used to take slices of stale bread and fry them in butter and red wine until the edges got caramelized and crispy, then sprinkle with sugar. Sounds gross but actually was pretty good!

Re: REVIVING STALE BREAD

goodstuff — Thu, 12 Mar 2015 02:57:20 GMT

On 3/11/2015 debc said:
Uh no! LOL, stale means it's time to throw away for me. I've been known to freeze a half of loaf for later tho. We also don't go through a whole loaf before it's stale.

Of course, no one wants to use bread if it is moldy or spoiled.......but it would be wonderful if more Americans would learn to make good use of things like stale bread that can still be good and nutritious! Some classic recipes were created specifically to make use of stale bread, which is excellent when spun in a food processor to make bread crumbs for fillers or toppings, toasted in the oven with oil and seasonings to make croutons for soup or salad, dipped in egg and milk and fried for French toast, mixed up in bread pudding, etc. It is a shame to waste food when so much of the world doesn't have enough.

Re: REVIVING STALE BREAD

Toppers — Thu, 12 Mar 2015 10:03:59 GMT

Yes, GoodStuff, you are right. Stale bread makes great French toast. I was going to suggest that, but you beat me to it!

I have also used it for bread pudding, too. I knew about reviving it with water, too.

One of my Grammas taught me to do that. She wouldn't put the bread under running water, but rather she would just sprinkle some water on whatever amount she was using, and then would reheat it. It would turn out nice and warm and slightly crispy on the crust. Really good that way.

Re: REVIVING STALE BREAD

RespectLife — Thu, 12 Mar 2015 14:09:22 GMT

On 3/12/2015 northernlights said:
Yes, GoodStuff, you are right. Stale bread makes great French toast. I was going to suggest that, but you beat me to it!

I have also used it for bread pudding, too. I knew about reviving it with water, too.

One of my Grammas taught me to do that. She wouldn't put the bread under running water, but rather she would just sprinkle some water on whatever amount she was using, and then would reheat it. It would turn out nice and warm and slightly crispy on the crust. Really good that way.

That's good to know, northernlights, that this method worked for your Gramma. Thanks for the input on how she did it.

I do know there are lots of good things to do with stale bread, would never go to waste. We just love bread pudding!

I would just really like to EAT some of these 1/2 crusty loaves a second or third time. Esp. with a leftover helping of a good soup or stew. I love a piece of crusty bread with soup!

I'm going to try this water method of revival next time!

Re: REVIVING STALE BREAD

IamMrsG — Thu, 12 Mar 2015 15:08:28 GMT

I've used this trick for years. I buy a French baguette every week. At home, I cut it into thirds and freeze it. When I am ready to warm a section, I thaw it and dip it into hot water. I then set it aside for enough time to allow the bread to absorb the moisture before warming it in a 375º oven for about 5 minutes. It works every time.

Re: REVIVING STALE BREAD

Stella Dallas — Thu, 12 Mar 2015 15:21:37 GMT

On 3/12/2015 RespectLife said:
On 3/12/2015 northernlights said:
Yes, GoodStuff, you are right. Stale bread makes great French toast. I was going to suggest that, but you beat me to it!

I have also used it for bread pudding, too. I knew about reviving it with water, too.

One of my Grammas taught me to do that. She wouldn't put the bread under running water, but rather she would just sprinkle some water on whatever amount she was using, and then would reheat it. It would turn out nice and warm and slightly crispy on the crust. Really good that way.

That's good to know, northernlights, that this method worked for your Gramma. Thanks for the input on how she did it.

I do know there are lots of good things to do with stale bread, would never go to waste. We just love bread pudding!

I would just really like to EAT some of these 1/2 crusty loaves a second or third time. Esp. with a leftover helping of a good soup or stew. I love a piece of crusty bread with soup!

I'm going to try this water method of revival next time!

I'd like to try making bread pudding; can you post a recipe?

Re: REVIVING STALE BREAD

RespectLife — Thu, 12 Mar 2015 20:14:31 GMT

Thank you Mrs. G for your suggestion! Very Helpful!

Stella, I promise to try and post some of my favorite bread pudding recipes for you tomorrow.

Re: REVIVING STALE BREAD

Toppers — Thu, 12 Mar 2015 20:28:02 GMT

Hi Stella,

I have a bread pudding recipe for you, that I would be happy to share with you, and anyone else who would like to try it.

I will start a new post with your name in it.

It's from an old McCall's Magazine cookbook. My Mom gave it to me when I was first married. My Dad's Gramma gave it to her one Christmas, as a gift, and she in turn gave it to me.

I think that it was from the 1960's, and I have had it since the early 80's. Anyway, I still make recipes from it. It's a great cookbook, as it has some of those yummy comfort food recipes in it, that taste so good!

Re: REVIVING STALE BREAD

RespectLife — Thu, 12 Mar 2015 21:16:31 GMT

Thanks northern for starting the Bread Pudding Thread. Great idea.

I will post some recipes there too. Can't wait to see some new ones!!

Re: REVIVING STALE BREAD

debic — Fri, 13 Mar 2015 15:17:50 GMT

On 3/11/2015 RespectLife said:
Oh yes...the article did mention...moldy is a goner and that you can make croutons/breadcrumbs...sorry, I didn't bother to print that part.

I was just intrigued by the method of bringing it back to 'original' eating condition!

Thank you Goodstuff...that is a great suggestion and I do have a steamer basket.

debc, I have also frozen half of the loaf. To be honest, once defrosted, it still tastes a bit 'old' to me. The only bread I use out of the freezer is for Bread Puddings.

I used to give the balance of stale loaves to my MIL to feed the ducks/geese but her complex yelled at her to stop it due to complaints about goose poop!

I generally freeze it then vacuum it in foodsaver bags.

If I need dried bread, I usually dry/toast it in the oven.

Re: REVIVING STALE BREAD

RespectLife — Fri, 13 Mar 2015 16:13:46 GMT

debc...Someone just gave me a free foodsaver machine! Maybe that will make the difference.

You freeze it first and THEN vac seal it? Would you mind explaining the details to me?

Speaking of foodsaver machines...they always say during the on-air demo that you can reuse the bags?

I'm assuming NOT the bags you froze chix in? I used it for the first time and froze chix. When I defrosted...the bag was filled w/ 'chix juice'. I threw it away thinking no way I should reuse a chix bag even if washed? Was I right to have tossed it?

Do you or anyone else have a foodsaver machine and thoughts on reusing the bags?

Re: REVIVING STALE BREAD

debic — Fri, 13 Mar 2015 16:28:40 GMT

On 3/13/2015 RespectLife said:
debc...Someone just gave me a free foodsaver machine! Maybe that will make the difference.

You freeze it first and THEN vac seal it? Would you mind explaining the details to me?

Speaking of foodsaver machines...they always say during the on-air demo that you can reuse the bags?

I'm assuming NOT the bags you froze chix in? I used it for the first time and froze chix. When I defrosted...the bag was filled w/ 'chix juice'. I threw it away thinking no way I should reuse a chix bag even if washed? Was I right to have tossed it?

Do you or anyone else have a foodsaver machine and thoughts on reusing the bags?

It's pretty soft to vacuum first. I freeze it and then vacuum and press seal as soon as I think it's close to squashing the bread. I don't ever use the wet or low cycle as I think that stops too soon.

There's no way I would reuse those bags. IMHO it takes more water and soap to clean them than it does just buying the bags. The lessor of 2 evils for me.

About 90% of my foodsaver use is 1/2 gallon jars. I've been buying them since the early 80's so I probably have a couple hundred. I've recently come across the pint and a half jars so I've been buying some of those.

Re: REVIVING STALE BREAD

debic — Fri, 13 Mar 2015 16:37:55 GMT

A better pic. *ETA* These are 3 deep. Most my stuff is downstairs in the storage room.

Re: REVIVING STALE BREAD

RespectLife — Fri, 13 Mar 2015 20:13:00 GMT

Oh wow, debc...thanks for the pics and info. I am going to try the water method AND freezing w/ the foodsaver bags next loaf I get.

I would love to shop in your pantry! I always have to go shopping for ingredients when I pick out my menu.

I didn't think it wise to reuse that chix bag either. Thanks for confirming that for me!

Re: REVIVING STALE BREAD

scotnovel — Fri, 13 Mar 2015 20:55:13 GMT

My mother used to put a couple of quarters of apple in with the bread and the moisture in the apple is absorbed by the bread and it is revived (and it doesn't taste like apple). I haven't used that method myself because I use the stale bread for dressing, french toast, bread pudding etc.