Arrgh Too Much Bread

[stytagm]

Bread... I've got too much of it. In fact I allways do, because I seem incapable of using a whole loaf before it goes mouldy. I've tried freezing it but My freezer's too small and it allways seems a little weird defrosted for anything except toast

Then to cap it all today I bought the wrong loaf - Horror! So the question:

What suggestions do you have to use up a loaf of bread quickly? Sandwiches are good, but I can only eat so many in a day before I want a proper meal, so any other uses for bread also greatly appreaciated.

Current favorate sandwich is salami (or chorizo) with stilton, nice, but also eating a lot of salami with home made chutney.

Ta for your ideas,

Andrew

[Nick]

Bread and Butter Pudding
Bread pudding (keeps for ages)
Summer Pudding
Croutons (keep for ages too)
Bread baskets (brush slices with melted butter and bak in Yorkie pud moulds, they hold their shape after about 20mins but need soaking in butter first)
Melba Toast (keeps for a while once made, super snacky dippy thing when you're hammered)

Umm... of the top of me head, thats the lot I can think of now....

[megah0]

Brushetta!

Spread some Tomato puree on a slice and then top with salami/chorizo, fresh tomato slices and a sprinkle of oil and cheese. i normally add dried chilli flakes too.

Scrummy

[Rob]

Stick it in blender and make your own breadcrumbs (with a little paprika, ground coriander and Cayenne pepper). You'll be amazed how much of a loaf you can decimate just trying to bread two chicken breasts

[stytagm]

Thanks guys.
My first attempt at Brushetta was pretty yummy, I'll get better salami next time (mine was a little on the cheap side).

Deckard, have you got a recipe for any of those? Especially Summer puding, bit of a fave that but it never occured to me to try and make it. Any excuse to eat lots of fruit with double cream.

Rob how did you breadcrumb the chicken? Did you use egg or milk or anything or just roll the chicken in the breadcrumbs?

Ta again, Andrew.

[Flibb]

Many years ago in my student days I shopped at quicksave. That is wher I learnt "you get what you pay for". Their bread had the incredible ability to go mouldy the sec it left the shop, incredible stuff. A load of us started shopping there and quickly left when we figured it was cheaper to shop at Asda as the stuff lasted longer. Also the scandal where they were selling meat that had been sold as unfit for human consumption. Some bloke was removing the dye and floggin it to them.

As to using bread, have you tried the 7 day long life stuff. Ment to last 7 days from the last day of retail. We tend to use that and some cook from frozen stuff. Very nice warm.

[Nick]

Here ya go!

You might find you need more or less gelatine, depending on how runny your berries are after poaching.

Summer Pudding

Serves: 6
Prep time: 30 mins
Cooking time: 4+ hours

Ingredients
250g blueberries
250g blackcurrants
250g blackberries
250g raspberries
125g caster sugar
2oz gelatine
8 slices white bread, crusts removed
sprigs fresh mint to decorate

Method

Place the fruit (except the raspberries) in a heavy based saucepan with the sugar and 4 tbsp water.

Bring to the boil and simmer gently for 5 minutes, without stirring.

Gently pour the berries into a sieve to drain off the juice, add the raspberries and leave to cool.

Return the juice to the pan and warm gently.

Soften or dissolve the gelatine in a little warm water then stir into the warm juice until melted.

Cut 3 circles of bread to fit the base, middle and top of a 750ml pudding basin. Shape the remaining bread to fit the sides.

Soak the bread in the juice and use to line the base of the basin and the sides.

Spoon in half the fruit then place a second circle of bread on top and cover with the remaining fruit, placing the final bread circle on top.

Drizzle any remaining juice over the pudding, allowing it to sep right down to the bottom.

Cover with a saucer and place a weight on top. Chill for several hours or overnight in a refrigerator.

To serve, turn out onto a plate and garnish with sprigs of mint.

[stytagm]

As to using bread, have you tried the 7 day long life stuff. Ment to last 7 days from the last day of retail. We tend to use that and some cook from frozen stuff. Very nice warm.

I'm not keen on th elong-life as they (Asda at least) don't sell it in thick-sliced wholemeal. Ne'rr mind. I might try those part-backed rolls though.

Thanks for teh recipe too Deckard, where can I gelatine from? Would a supermarket stock it or would it have to be somewhere more specialised?

[Nick]

Nah, supermarkets do powdered stuff, which is fine, but if you can, go for leaf gelatine.

Leaf gelatine looks like a bit of stiff plastic, so soak it in cold water for about 5 minutes before dissolving it into the syrup. The powdered stuff can just be sprinkled on top. I prefer the leaf gelatine becuase it sets better for less gelatine... and gives a better texture too.

[funnelhead]

My Dubious Contributions:

Toasted sandwiches (tuna + cheese, corned beef and pickle)
Boiled egg and marmite soldiers
Fried Bread
spag bol on toast
beans and fred onion on toast
toast


PLUS

if you still have some bread left over, try putting it in the microwave on full for 2 mins. see what happens.

[funnelhead]

o yeah, also you can substitute toast for rice in some situations. For instance : last nights curry on toast = breakfast. I think thats in Delia, book 3

[Rob]

Thanks guys.
My first attempt at Brushetta was pretty yummy, I'll get better salami next time (mine was a little on the cheap side).

Deckard, have you got a recipe for any of those? Especially Summer puding, bit of a fave that but it never occured to me to try and make it. Any excuse to eat lots of fruit with double cream.

Rob how did you breadcrumb the chicken? Did you use egg or milk or anything or just roll the chicken in the breadcrumbs?

Ta again, Andrew.

Sorry, missed this one...

I just put a couple of lightly beaten eggs into a bowl. Then the chicken goes egg - breadcrumbs - egg again - breadcrumbs again - Fryer - table - belly Mmmm

PS. Have the oil temp quite low if they are large chicken breasts, else they wont cook through.

PPS. And have the tap running while you bread them, cos you will get in one sticky mess