Stale white bread

Stale white bread is not a manufacturing defect and not a reason to throw away the product. It is an ingredient that culinary professionals value for its practicality and versatility. When bread loses its softness, it becomes an ideal kitchen helper: it doesn't crumble when sliced, absorbs liquid well, holds its shape in dishes, and provides the necessary consistency.

Where stale bread works best

• Breading and breadcrumbs — slice, dry in the oven and grind in a blender. You'll get uniform, lump-free breading for cutlets, fish and vegetables.
• Thickener for soups and sauces — stale bread cubes dissolve in hot liquid, making it thicker and creamier, without starch lumps.
• Base for casseroles and bread pudding — will absorb milk or cream, create a delicate texture, won't fall apart during baking.
• Garnish for meat and fish — fry the cubes in oil until golden, you'll get crispy croutons instead of a side dish.
• Meatballs and cutlets — instead of egg as a binder, bread will absorb moisture from the filling and make the dish juicier.

How to choose and prepare

Stale bread should not be moldy or smell sour. If the bread is still fresh and you need it dry, place the sliced pieces on a baking sheet and dry in the oven at 120–150 degrees for 15–20 minutes. Flip halfway through. You can also leave the slices at room temperature on the table under a towel for 1–2 days.

Stale bread is stored in a paper bag or linen sack in a dry place. If you need to preserve it for a long time, slice and dry it completely, then place it in an airtight container or a zip-lock bag. This way, the bread will be ready to use for several weeks.

Tip: for fine breadcrumbs, grate stale bread on a fine grater. For a coarse texture — cut into cubes and pulse in a blender without grinding it into flour.