What to do with hard bread?
© Getty Images What to do with hard bread? How to make hard bread soft? After a few hours in contact with the air, the Pain becomes dry and hard, which is why it is recommended to wrap it in a cloth or keep it in a bread bag. But that bread is dry does not mean that nothing can be done. It is possible to give it a second life. Recovering a hard wand will consist in rehumidifying it. For this, there are various techniques.
© Getty Images What to do with hard bread?
How to make hard bread soft?
After a few hours in contact with the air, the Pain becomes dry and hard, which is why it is recommended to wrap it in a cloth or keep it in a bread bag. But that bread is dry does not mean that nothing can be done. It is possible to give it a second life. Recovering a hard wand will consist in rehumidifying it. For this, there are various techniques.
The first consists of Passing bread in the oven
to 180 degrees, 5 to 10 minutes, after moistening it. However, be careful not to throat with water, moistening it means passing it just a few seconds under a drizzle of water. The heat allows humidity to diffuse throughout the bread and to restore a crisp bread in the crust and soft to heart. Anti alternative, much faster and practical: wrap the wet absorbent paper bread and the pass to
10 seconds microwave oven and renew if the crisp is not enough.
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bread What to do with dry and hard bread?
Anyone wishing not to waste a food product can use the dry bread, as is or transformed, in delicious recipes. First of all, you can make delicious homemade garlic croutons thanks to dry bread. To do this, just rub the dry bread well with a clove of garlic, then water the bread with a drizzle of olive oil. Then, it only remains to detail the bread in small squares and to brown them in the oven for about fifteen minutes at 180 degrees. Better still, it is possible to keep these croutons for a week in a hermetically closed box. The croutons are excellent in a soup or to enhance salads of the Caesar salad type.
Another possibility: in the fall and winter period, the Fondues Savoyardes are a dish of choice and nothing like the rassy bread rubbed with garlic that is plunged into the melted cheese. The ideal is to take dense and thick crust bread (preferably a traditional or country bread, rather than the baguette). The latter is indeed better when you immerse him in the caquelon.
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For dessert this time, there is this deliciously regressive recipe, well known to grandmothers: lost bread. The dry bread is not lost but detailed in relatively thick slices, before being soaked in a mixture composed of 2 eggs, 50 cl of milk and a few drops of vanilla. It must be well imbued with the mixture without however being soggy, at risk except that it is disintegrated. Then it only remains to brown the bread in the pan in melted butter after sprinkling it with brown sugar so that it caramelizes on the surface. Variant: the Recipe of Lost Bread with sandwich bread.
In video, how to choose the right ingredients for homemade bread? How to recycle and keep a dry and hard bread?
To avoid waste, it is quite possible to recycle your dry bread. The latter is indeed ideal for making breadcrumbs house. For this, we detail the dry bread in dice and then pass them to the blender in the desired time to obtain the desired texture. This breadcrumbs will then serve for fish or breaded meat recipes, for gratins and for any dish to which we want to bring a crisp note. This basic recipe can give rise to variants, to flavor your breadcrumbs.
Thus, it is possible to make breadcrumbs by adding to the breadcrumbs of the Pecorino, Parmesan and Gruyère, all three grated. It is also delicious to flavor it with mint and lemon by adding grated lemon zest, chopped mint, salt and black pepper. Finally, the breadcrumbs scented with cinnamon is an original alternative for sweet dishes, made with breadcrumbs, sugar, cinnamon and chopped roasted hazelnuts.
Why is whole grain the healthier choice? .
pasta, bread, cookies: With these products, the best way to choose the whole grain variant is always said. But why? © Christin Klose/Dpa-Tmn Not every dark bread with grains is a whole grain bread. It could also be a multi -grain bread, in which the whole grain was not processed. The Bremen consumer center explains it using the example of wheat. Because in the grain there are nutrients such as B vitamins and minerals.