So, what do you do with boring bread? I just made some bread that was
supposed to be sourdough using Samantha's starter. I got confused part way
through the recipe and ended up following a different recipe because I got
distracted. The bread that resulted was passable as plain white bread, but
rather boring. Now I have three loaves of it that I have to dispose of
somehow before I feel I can make another batch.

Anybody every have this problem? In general I have taken to making smaller
batches so I end up with only one loaf if I am experimenting. I guess I
could use it for French toast or bread pudding, or croutons?

I am curious to hear your stories.

Dave

in article , Dave Bazell at
wrote on 28/2/04 1:45 pm:

So, what do you do with boring bread? I just made some bread that was
supposed to be sourdough using Samantha's starter. I got confused part way
through the recipe and ended up following a different recipe because I got
distracted. The bread that resulted was passable as plain white bread, but
rather boring. Now I have three loaves of it that I have to dispose of
somehow before I feel I can make another batch.

Anybody every have this problem? In general I have taken to making smaller
batches so I end up with only one loaf if I am experimenting. I guess I
could use it for French toast or bread pudding, or croutons?

I am curious to hear your stories.

Dave


Sounds like a perfect candidate for bread pudding or summer pudding ( if, of
course, you have lots of frozen berries to make it with) Ellen

You are in luck. Your future could hold an excellent onion soup, a
breakfast of killer french toast with sauteed fruit, and bread crumbs
for some wonderful meatballs.

Loaf #1 should be diced into half inch cubes to dry. Your blender or
spice mill will reduce these to crumb.

I lb. ground pork
1/2cup crumbs
1 teaspoon crushed fennel
1 teaspoon sugar
1 teaspoon salt
1 teaspoon hot paprika

and you've got meatballs. Be sure to form the meatballs loosely so they
will be tender.

Loaf #2

slice and leave out for 6 hours for french toast.
quarter 8 dried apricots and 8 dried prunes, then soak in about 1 inch
of water.
saute the re-hydrated fruit in butter with a generous splash of sweet
vermouth and 1 tbs honey.

Serve french toast with spoon of fresh whole milk yogurt or ricotta on
top, not the fat free stuff either. Add fruit mixture.

Loaf #3

thickly slice and dry bread
make basic beef stock and add 1/8 tsp clove, 1 bay leaf, 1tsp thyme,
pinch cayanne or chipotle
Thinly slice 12 medium onions and carmelize in large saute pan, very
high heat.
Combine stock and onions, serve, float dried bread rounds, garnish
heavily with grated romano.

You now have 3 recipes that cannot be confused part way through.

OR

chuck it over the fence and let the neighbor's fat dog figure out what
to do.

Will


On Saturday, February 28, 2004, at 02:45 PM, Dave Bazell wrote:

So, what do you do with boring bread? I just made some bread that was
supposed to be sourdough using Samantha's starter. I got confused
part way
through the recipe and ended up following a different recipe because I
got
distracted. The bread that resulted was passable as plain white
bread, but
rather boring. Now I have three loaves of it that I have to dispose of
somehow before I feel I can make another batch.

Anybody every have this problem? In general I have taken to making
smaller
batches so I end up with only one loaf if I am experimenting. I guess
I
could use it for French toast or bread pudding, or croutons?

I am curious to hear your stories.

Dave


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rec.food.sourdough mailing list

http://www.otherwhen.com/mailman/lis...food.sourdough

"Dave Bazell" wrote in message
...
So, what do you do with boring bread? I am curious to hear
your stories.

Dave

Dry it and make bread crumbs
Ernie

Dave Bazell wrote:

So, what do you do with boring bread? I just made some bread that was
supposed to be sourdough using Samantha's starter. I got confused part way
through the recipe and ended up following a different recipe because I got
distracted. The bread that resulted was passable as plain white bread, but
rather boring.

Look on my site in the Brunch index:
http://www.jewishfood-list.com/recip...nch_index.html

Some of the Casseroles (aka "strata") would suit your purpose.
As well, you can layer bread and caramelized onions and pieces of cooked
chicken, cover with stock and bake until top is crusty--this is an
example of what the Southern French and some Italians call "dry soups."

B/

"Dave Bazell" wrote in message
...
So, what do you do with boring bread? I just made some bread that was
supposed to be sourdough using Samantha's starter. I got confused part
way
through the recipe and ended up following a different recipe because I got
distracted. The bread that resulted was passable as plain white bread,
but
rather boring. Now I have three loaves of it that I have to dispose of
somehow before I feel I can make another batch.

Anybody every have this problem? In general I have taken to making
smaller
batches so I end up with only one loaf if I am experimenting. I guess I
could use it for French toast or bread pudding, or croutons?

I am curious to hear your stories.

Dave



Give it the neighbors who don't have as high expectations for bread as you
do and who will be thrilled with boring white bread as long as it is
homemade :-)

Ellen

"Dave Bazell" wrote in message
...

So, what do you do with boring bread?=20

Consider that at least one-third of this planet's human population
would not be bored by edible substance. Eat your bread, thank
providence for the abundance that luck has brought your way,=20
and don't be such a damned snob.