Recipes in this Post
Sometimes, you get a large load of rich, crusty bread but can only finish part of it before it starts to dry out. What can you do with it? Well, you can make croutons, or you can make a summer favorite, Bread Salad.
There is no real “recipe” for this, put in it what you like to put in regular salads, let your imagination flow! But, I will give you the recipe for the salad I made tonight.
One thing you do have to do is use the right bread. A good crusty French bread, or a good sour dough would be ideal. It should be a whole loaf, not sliced, because you will want to cut it up yourself. Don’t be scared, it’s really easy with a good sharp knife.
A flavorful dressing is also important. The Brown Derby Dressing would be ideal, or a simple Balsamic Vinaigrette would also be good. I used Girard’s Champagne Dressing on our salad tonight for a change.
Recipes in this Post
I love it when I suddenly have something I didn’t know I had. A few days ago, when Spane and I went to one of the wonderful Armenian stores, the check out lady gave us a loaf of Stone bread. I put it up on top of the refrigerator, and forgot it was up there. We don’t eat a lot of bread, so that’s not a surprise. I should have put it in the freezer, but… When I checked it two days later, it had really turned into its namesake, stone.
What to do with bread that has turned to stone that you know has really good flavor? Why turn it into stuffing mix! The stuffing mix that comes in the box has bread that I swear is dryer and harder.
Bread in the bag
I only had one problem. It was a big loaf of bread, not sliced, and too hard to cut with a knife. I tried whacking it with a skillet, but that didn’t work too well either. I thought to myself, what is the heaviest thing in the house? Me! So, I put my bread in several plastic bags (hey, finally, a good use for plastic bags), put some flat shoes on, and stepped all over the bread. Let me tell you, the sound was great, and the bread crumbled just the way I wanted it to.
I also had some ground turkey in the freezer, and cranberry sauce in the pantry. That sounded to me like a great head start on Thanksgiving!