Prep Genrl How do you preserve store bought bread?
- Thread starter nomifyle
- Start date
About all you can do is dry it, either as croutons, or whole slices which you can then use for bread crumbs.
Summerthyme
Summerthyme
patriotgal
Veteran Member
I was to put a paper towel in the bag and put it in freezer. Works short term.
Pebbles
Veteran Member
Nomifyle, you have made me smile.......you lightened my soul this evening with your question. I don't know how to explain it, your question was just so innocent and frugal and I loved it. (HUG) I have a lot weighing on my mind right now......and somehow, your question just lifted all the worry. Thank you!!!
I throw it out. My household buys only the cheapest bread - so it’s not made to last.
Actually, I don’t throw it out, but won’t eat it because 9 times out of 10, I can smell mold on it after about 3 days. But I do give it to friends who have chickens. (Because otherwise it was a “perfectly good loaf of bread!” Cough, cough.
Summer is right, about all you can do with it is dry it. Make croutons and breadcrumbs.
You could treat yourself and make French Toast. Lol. Not an answer to your question of course.
Actually, I don’t throw it out, but won’t eat it because 9 times out of 10, I can smell mold on it after about 3 days. But I do give it to friends who have chickens. (Because otherwise it was a “perfectly good loaf of bread!” Cough, cough.
Summer is right, about all you can do with it is dry it. Make croutons and breadcrumbs.
You could treat yourself and make French Toast. Lol. Not an answer to your question of course.
DIMDAL
Contributing Member
10 Wartime Stale Bread Recipes to Save Food from the Bin and Feed Your Family!
Don’t you dare throw that stale bread ( or breadcrumbs ) away and join the CoronaVirus panic buying throngs who are now discarding all their rotting ‘fresh’ produce. Bread is one …
the1940sexperiment.com
You can tear up bread dry it completely ... vacuum seal it in mason jars.. I do this with small amounts...of leftover bread then use it in Thanksgiving dressing....I just keep adding to the jar until it is full..I save about three gallons of torn bread then make a ton of dressing...then freeze the extra in meal size portions to use during the year.
Old Gray Mare
TB Fanatic
Bread can be frozen. Seems a waste of freezer space for the nutritional value.
Bread crumbs and crotons are a good start. Stale bread can also be used for French toast, bread pudding, stuffing, Pennsylvania Dutch filling (stuffing pieced out with leftover potatoes, boiled and chunked or mashed). Bread is a good stodge to help fill in the empty places. Dh recently reminded me when we were first married I also saw that sliced bread and butter was on the dinner table, a habit picked up from Mom.
Bread crumbs and crotons are a good start. Stale bread can also be used for French toast, bread pudding, stuffing, Pennsylvania Dutch filling (stuffing pieced out with leftover potatoes, boiled and chunked or mashed). Bread is a good stodge to help fill in the empty places. Dh recently reminded me when we were first married I also saw that sliced bread and butter was on the dinner table, a habit picked up from Mom.
SouthernBreeze
Has No Life - Lives on TB
I store my extra loaves of bread in the freezer, but it's only for short term use. In a grid down/long term situation, I would make my own bread. Not necessarily loaf type bread, but biscuits, corn bread, and fry bread.
Also, at Aldi's, you can buy German pumpernickel bread vacuum sealed with a shelf life of one year. Cary loves it.
Also, at Aldi's, you can buy German pumpernickel bread vacuum sealed with a shelf life of one year. Cary loves it.
psychgirl
Has No Life - Lives on TB
I used to keep extra loaves in the freezer then realized it was a huge waste of space. I’ve thrown out and wasted too many freezer burned loaves, even when they’re double wrapped in freezer bags.
I’ll keep one or two loaves now, maybe, and only when I know winter is close.
It’s nice knowing ya got some stocked up with snow coming but overall, I would rather save the space for meat.
We don’t eat much sliced bread anymore anyway.
Not much else I can add to the OP except maybe shredding it up and freezing for stuffing, but that takes up space too.
I’ll keep one or two loaves now, maybe, and only when I know winter is close.
It’s nice knowing ya got some stocked up with snow coming but overall, I would rather save the space for meat.
We don’t eat much sliced bread anymore anyway.
Not much else I can add to the OP except maybe shredding it up and freezing for stuffing, but that takes up space too.
Where would I find that bread? I've never seen it at the Aldi I shop at but I'm usually in a hurry with a long list of stuff to grab so I probably miss a lot.
SouthernBreeze
Has No Life - Lives on TB
I buy 2 loaves, and then put one in the freezer. We go through a lot of bread during the summer eating a lot of sandwiches. Those 2 loaves last us about 3 weeks, so the second loaf isn't in the freezer long enough to get freezer burn.
Since Cary loves the pumpernickel bread from Aldi's with a years' shelf life, I keep a good stock of that on my pantry shelves, too. He loves sandwiches made with it and ham and Swiss cheese.
SouthernBreeze
Has No Life - Lives on TB
At our Aldi's, it's at the far end of the left wall just as you walk in the store. That's where all their bread is kept. Ours is always in a large basket with other European breads. It doesn't look like a regular loaf of bread, either. It's smaller and is vacuum sealed into a brick form. Once opened, it fluffs out and is very moist.
Thanks for the info! That's where the bread is in the one I shop at...will definitely be picking some up next time I'm in the city. I'm so glad you mentioned it because I overlook so many things at Aldi. Sometimes I watch videos on Youtube where people list their favorite Aldi items for ideas since I usually go in with a list and see how quickly I can get out.
Buick Electra
TB2K Girls with Guns
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SouthernBreeze
Has No Life - Lives on TB
Just make sure you check the expire date on each loaf. I always buy the loaves that have the furthest expire date, usually a year out. They stack and store really well on a shelf, since they are in solid brick form.
Thanks, I will.
That’s Walmart shopping here. We used to have a friend living here and when he and I would go to Walmart, we’d split the list and see how fast we could get out of there.
Aldi is just the opposite to me and I feel like I have to be a spy because they carry so many different types of things at different times. However, it’s been quite awhile since I’ve been to Aldi and l might not feel that way now. But I would be looking for the pumpernickel! Excellent idea for any time!
Going back to the OP - on breadcrumbs we actually use those a lot for adding to casseroles (squash, etc.) and oven frying (chops and MAYBE chicken tenders - but chicken tenders are also verboten in my eyes - too many additives if you buy frozen).
You can add spices to your breadcrumbs and throw them in a food processor to get them super fine. I do the “double egg wash thing” if I want to make something extra crispy.
Vacuum sealing would be your friend except for the freezer space. I had my fill of freezer burned bread because my grandmother would freeze several loaves. And I don’t care how well you package, you have freezer burn.
The only other possible way I might try is four pieces at a time and I think you would spend more than you would save doing it that way. Ezekiel bread would probably keep and be worth it, white bread no. I would not bother.
SouthernBreeze
Has No Life - Lives on TB
Here is a link to Aldi's German pumpernickel bread, so you can see the packaging and recognize it. This link shows the German rye bread, but the pumpernickel looks the same.
www.mashed.com
I checked, and my oldest loaf expires in September of this year.
Aldi Shoppers Swear By This Authentic German Rye Bread - Mashed
Aldi has real authentic German rye bread and Redditors are freaking out over it, though some lament its limited availability and suggest to stock up.
www.mashed.com
I checked, and my oldest loaf expires in September of this year.
I think more along the lines of just not wasting bread. You can always make stuffing to go with any kind of poultry or pork. Bread pudding is a favorite dessert, and uses up a lot of old bread. Use old bread for body in meatloaf and meatballs.
Mom used to make oven dried cinnamon toast (hard stuff!) from old sliced bread, leftover hamburger/hot dog buns, etc. when we were kids. I think she spread thinly with butter, then sprinkled with a cinnamon/sugar mix and it went into the oven on baking sheets at low temp to "dry out" more than toast. Gets hard, crunchy and dry. The stuff is great for snacking, with coffee or hot cocoa in the winter, and it can sit around for a long time in that dried state. Much extended life and something different for very little effort.
Mom used to make oven dried cinnamon toast (hard stuff!) from old sliced bread, leftover hamburger/hot dog buns, etc. when we were kids. I think she spread thinly with butter, then sprinkled with a cinnamon/sugar mix and it went into the oven on baking sheets at low temp to "dry out" more than toast. Gets hard, crunchy and dry. The stuff is great for snacking, with coffee or hot cocoa in the winter, and it can sit around for a long time in that dried state. Much extended life and something different for very little effort.
SouthernBreeze
Has No Life - Lives on TB
My favorite recipe for using old or dried out bread is Scalloped Peaches. It's like a cross between a bread pudding and a peach cobbler. Delicious with ice cream.
Taco Salad
Contributing Member
Care to share a recipe?
Also nice to see bread pudding brought up. Beyond the drying mentioned above I don't know how to preserver the bread without power either, but I know how to use it fast.
SouthernBreeze
Has No Life - Lives on TB
Care to share a recipe?
Also nice to see bread pudding brought up. Beyond the drying mentioned above I don't know how to preserver the bread without power either, but I know how to use it fast.
I'll be glad to share it, but I'll have to find it first. I'm almost ready to leave for a doctor's appointment, so it might be much later.
SouthernBreeze
Has No Life - Lives on TB
Here is my recipe for using old sliced bread. This recipe works great with pineapple chunks, too.
Scalloped Peaches
1, 20 oz can of sliced peaches or pineapple chunks
3 eggs
2 sticks butter, melted
2 cups sugar
8 slices of old bread
Drain peaches but keep the liquid. Cut peach slices in half. If using pineapple chunks, you just use the chunks. No need to cut up. Pinch up the bread slices and place in a bowl. Add peaches and mix together. Spread out in a 9x13 baking dish. Cream eggs, sugar, and melted butter. Mix well. Add the reserved liquid and mix. Pour over the bread mixture. Bake for 1 hour at 350.
It's so simple and is a good way to use up old bread. Serve with ice cream.
Walrus Whisperer
Hope in chains...
I haven't made french toast in ages. Always delicious.
Taco Salad
Contributing Member
Thank you.
tech
Veteran Member
There's one in Slidell.
nomifyle
TB Fanatic
I lived in Slidell before I moved to the woods in northern Louisiana. There are several things in Slidell that weren't there when I moved almost 13 years ago. I'm glad to be where I am now.There's one in Slidell.
tech
Veteran Member
Butter, honey...and start eating
foreverkeeps
Veteran Member
We keep most of our bread in the freezer- and one regular loaf in the fridge for a few weeks.
Old Gray Mare
TB Fanatic
Bread can be used to thicken soups and stews. It doesn't look as pretty as when thickeners like cornstarch or flour are used. In the middle ages bread crumbs were mixed with pan drippings, fat and water, broth (or maybe wine?) to bast spit turned meats.
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I keep bread in the freezer and take out about six slices at a time. This time of year, I keep those six slices in the fridge. The only bread I've had to throw out in several years was a package of hamburger buns from Walmart that were solid green in three days. I hadn't frozen them because I planned to use them in three days but when I opened the package YUCK.
Weps
Veteran Member
Bread producers are in the midst of moving towards a "30 day" recipe.