7 Ways the World Transforms Leftover Bread Into Delicious Dishes and Drinks
While I’m shocked gazpacho didn’t make this list, I’m super happy to learn that using stale bread in food has roots in recipes from across the globe. Via Gastro Obscura.
You made bread. It may have been sourdough—as dense as dark matter, and much trickier than it looked from the recipe—or oil-slick focaccia, or no-knead white, with yawning holes in the crumb. Whatever it was, you made bread, and now you have too much of it, and it feels like a waste to throw it out. (At the same time, it’s growing increasingly stale.)
Home cooks around the world have faced some version of this dilemma for pretty much as long as bread has existed. The result is a rich, global tradition of repurposing such leftovers. In some cases, they’re moistened into a thrifty mush; in others, a heel of stale bread becomes the conduit for bananas, or shrimp, or any number of more obviously delicious foodstuffs. Here are seven dishes and drinks that transform scraps into a spread. In almost every event, these recipes are far better than stale bread has any right to be—and usually incredibly filling.
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