Tuesday’s Tip: Breaking Bread

Don’t throw away that leftover bread or the extra hamburger buns from your last barbecue! I freeze all my leftover bread and rolls (even the stumps….crusts of loaf bread) to use when making homemade breadcrumbs and croutons.

For breadcrumbs, simply pulse on the food processor a few times until they are of a fine consistency. Spread a thin layer on a baking sheet and toast in a 325 degree oven until dry and golden. Store in an airtight container.

For croutons, cut into cubes, toss in olive oil and freshly chopped herbs. Spread the cubes out on a baking sheet being sure they are not touching and bake in a 375 degree oven until dry and golden brown. Store in an airtight container for use on salads.

20130611-221522.jpg

2 comments on “Tuesday’s Tip: Breaking Bread”

  1. Kelli, great idea. I don’t know why I haven’t done this!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.