Bread baked in a good bakery or at home from good flour, without the use of preservatives, is considered the most delicious and healthy. However, it is characterized by a short shelf life. The reason for this is that it goes stale quickly. Various studies indicate the existence of mechanisms that slow down this process. Various chemical components used in production are of great importance here. Why does this happen, how to avoid it and what to cook from stale bread? These and other questions will be discussed below.
The benefits of bread
Nowadays, this product is one of the most important and basic grain products in your diet. very large, it contains various nutrients and vitamins. Every year, on average, a person in our area eats about 40-50 kg of this product. For centuries it has been on the tables of people from all over the world in various forms. In addition, constant research and development of new recipes allows us to meet the growing needs of consumers. This enriches its taste and extends its shelf life.
Nowadays, bakeries use various additives, including milk fats, grains, fillers and others, to obtain an acceptable final product during the production process. Quality control of this product takes into account nutritional value, taste, freshness, shelf life and consumer tastes. Bread is a fragile product and adverse physical changes may occur immediately after baking. This, in turn, causes a rapid deterioration of the crumb structure, which negatively affects its quality. This product usually has a short shelf life. This is due to loss of moisture, shrinkage, and, even worse, the growth of yeast and mold, and the process of staleness. As a rule, however, products made from rye flour and baked goods made from high-protein flour go stale more slowly.
Staling from the point of view of chemical processes, why is bread stale?
The process of staling is negative changes that occur without the participation of microorganisms. They relate to the structure and mechanical characteristics of the crumb and crust, as well as a decrease in the solubility of starch with a simultaneous increase in the degree of its recrystallization and a decrease in the ability to bind water contained in the crumb. This in turn leads to increased hardness and brittleness of the dry crumb and loss of flexibility, decreased crust brittleness and loss of flavor. Staling can be caused due to migration of moisture from the center to the crust as a result of changes in colloidal systems. However, scientific research has also discovered another factor, namely changes in starch fractions. In addition, the formation of complexes from polymers of starch, fats and proteins inhibits the aggregation of amylose and amylopectin. Thus, more of these components prolongs the shelf life. Consequently, cakes or cookies with higher fat content have a longer shelf life for consumption, but they may be more susceptible to lipid oxidation and rancidity.
Recent studies show that the mechanism of crumb hardening is associated with starch conversion and crystallization of amylopectin. Starch in raw, unheated dough is present in its native form, becomes sticky during baking, and changes in the presence of amylose when stored at low temperatures. Waxy starches and amylopectin change more slowly due to the spatial branching of the molecule. The gelatinization process leads to hydration of starch and an increase in the volume of starch granules, their rupture. Over time, the starch molecules recombine, which can result in a more compact structure, resulting in an increase in firmness and loss of elasticity in the crumb. In addition, changes in amylopectin make it possible to increase the rigidity of the crumb structure. Currently, scanning calorimetry and light microscopy techniques allow observations of changes in gluten, fats, salts and sugars. In addition, the gluten proteins (gliadin and glutenin) create spongy structures when moistened, which polymerize during heating and turn from gel to ash.
Starch steals water
Scientists also believe that water has an effect on the staleness of bread. However, this process does not occur due to its lack. The dough contains about 40-60% water, and its content increases with the amount of protein and starch. Water is very well absorbed by starch. A product made from flour with a high gluten content and a higher water content becomes stale more slowly and retains quality longer. Thus, during the staling process, water has an effect through migration from gluten to starch, and vice versa, and this depends on the degree of hydration, degradation of dextrin oligosaccharides, and the presence of lipids and pentosans. During storage, bread also loses aroma and taste, which is associated with a change in carbonyl compounds and a significant decrease in aldehyde content.
What do producers do to prevent bread from going stale?
All these chemical processes force manufacturers to use different methods that increase the stability of the bread. These include the addition of enzyme preparations, emulsifiers, hydrocolloids, lipid compounds, proteins, non-starch carbohydrates and modified atmosphere packaging methods.
Enzyme preparations include: amylases, which slow down the breakdown of starch. Proteases with gluten are also used, thereby improving the consistency and increasing the volume of the product. Cellulase, in turn, reduces hardness. In contrast, lipases can cause the release of fat, mono- and diglycerides, improved softness, and reduced staling and hardening. Malt and malt extracts are also added to flour, which, by increasing the potential for yeast fermentation, affects the quality of the product. Soy flour is also added.
Surface-active substances have a beneficial effect on the quality and durability of bread. The best emulsifier is lecithin, soy and rapeseed, which forms a strong bond with protein and strengthens the structure of the dough. Hydrocolloids have a high ability to absorb water, for example, vegetable gums and meal.
Freezing bread
A very effective way to extend the shelf life of bread is to freeze it at a temperature below 15 °C. Recent research shows that the baking ability of frozen dough can be improved by honey and vegetable oil, and appropriate selection of yeast that is resistant to freeze damage. Recently, a technology based on partial baking, freezing, storing and then re-baking after thawing has become very popular. The post-freezing time is 74-88% of the time required for complete baking.
Based on several studies, it can be concluded that packaging in a modified atmosphere provides a significant increase in the freshness of bread. First of all, carbon dioxide is used, which inhibits the growth of microorganisms. Mixtures containing 60-80% CO2 and 20-40% N2. In addition, modified atmosphere packaging allows it to be stored for 13 weeks at 4°C, as this method inhibits bacterial growth.
The quality of this product depends on many factors, primarily on the flour used and its quality, production method, technological parameters, recipe, type of packaging, dough composition and storage conditions.
Stale bread recipes
Traditions tell us that we should not throw away bread, because it has a special place in our culture. And we must respect him. Thus, you should not throw away even small, hard and dry crusts. How to use stale bread? There is also no need to throw it away because we can prepare quite tasty dishes from stale bread and it will not take us much time and effort.
Stale bread croutons with cheese
Probably the simplest thing you can make from stale bread is a dish that reminds many of us of our childhood days. Slices of day-old bread, fried in a pan in oil, which can be served with garlic, cheese or other additives. The slices should be greased with oil on both sides. The prepared slices should be fried on one side in a dry frying pan over medium heat until they are lightly browned. After turning them over to the other side, place a thick slice of cheese on the already fried side and, pressing it down, fry until the underside of the croutons is browned. Then turn the crouton over again so that the cheese is at the bottom and fry vigorously for a few seconds, but not longer, so that the cheese does not remain at the bottom of the pan. Hot toast from stale bread tastes best with a slice of tomato sprinkled with salt. Tomatoes can be replaced with ketchup.
Of course, these croutons also taste great when served with arugula, sun-dried tomatoes, anchovies, ham, salami, etc.
We can also make crispy toast or “closed” sandwiches, croutons, small croutons from stale bread for soups and salads, we can make soup from them. Stale bread can be used to bake buns and sweet fruit puddings. Baking from stale bread is delicious and will help you save some money.
To make stale bread soft, soak the pieces in beaten egg and fry in oil, you can make sweet and savory versions.
What to cook from stale black bread
Stale black bread made from wholemeal flour is the main component of kvass. It is a healthy, refreshing drink and an excellent thirst quencher. Roasted stale pieces are suitable for thickening soups and sauces, giving them a deep, pleasant flavor and a pleasant crumb texture. You can throw them in the form of croutons into a boiling dish so that they dissolve in a few minutes and add flavor and aroma to the dish.
Stale white bread that has dried out too much to make sandwiches can be used to make breadcrumbs for breading cutlets and fish, sprinkling the pan before baking, drying and grinding them.
Bread soup recipe with bacon
This soup is delicious, filling and flavorful. The soup recipe is quite simple. It will require a stale piece of bread; you can collect pieces every day, dry them and put them in a container. You can add bacon to the dish, but it is not necessary. You can add a little red wine to the soup, this will give it a good taste.
Ingredients
- Black stale bread – 200g,
- 1 large onion,
- 1 liter of vegetable broth (2 liters is possible),
- salt and pepper,
- 1 tablespoon cumin,
- 1/2 tablespoon marjoram,
- 2 eggs,
- sour cream,
- 100g bacon.
Finely chop the onion and bread and fry in fat until brown. Place them in a saucepan and pour in about 2 liters of broth or broth. Add cumin, marjoram and pepper, salt. Cook over medium heat for about 15 minutes. Mix thoroughly and rub through a sieve. Before serving, add fried chopped bacon and a dollop of sour cream. You can sprinkle with your favorite herbs. If desired, you can add an egg, beat it gently and add to the soup.
What can be made from stale bread - sweet balls
A dessert made from stale bread, like bread balls, is delicious and can be prepared quickly. Simply soak bread in milk, squeeze it out and mix with banana. Add flour and a little oatmeal to the mixture to be able to form balls. Dip the balls in sugar mixed with cinnamon and fry briefly in a frying pan.
The dessert is very tasty, amazing in its shape and is a simple version of what to make from stale white bread. It's a cross between French toast, pralines, and mini donuts.
Stale bread pie with onions, carrots and pickles
Cooking method
Peel onions, garlic, carrots. Chop the onion and garlic and fry in oil. Cut the carrots into slices and fry with the rest of the vegetables. Chop the bacon, fry with onions and carrots. Cut pickled or pickled cucumbers into slices. Grease the bottom of a fireproof dish with a little olive oil, then lay out the stale slices. Beat the eggs with a fork, add mustard and yogurt, season with salt and pepper. Pour the prepared mixture over each slice. Place sliced cucumbers on bread, fry vegetables on them, sprinkle with rosemary. Place pieces of cheese on top and sprinkle with grated cheese. This vegetable casserole from stale bread is baked for about 30 minutes. at 180 °C.
Stale bread pate
Ingredients:
- 1/2 kg of bread made from wholemeal flour - homemade rye sourdough bread is better,
- milk, soy or other vegetable – 600-700 ml,
- 3-4 tablespoons of flour,
- 100 ml oil + oil for frying,
- 1/2 kg mushrooms,
- 4 onions,
- a handful or two of sunflower seeds,
- a handful of sesame seeds,
- spices - a mixture of caraway, marjoram, thyme, coriander and nutmeg,
- salt and pepper to taste.
Preparation:
Cut the bread into slices and soak in milk. Squeeze out excess milk. Fry onions and mushrooms. Grind everything in a food processor. Add flour, oil, sunflower seeds, sesame seeds and spices. Mix everything. Line the cake pan with baking paper and bake the pate for about 1-1.5 hours in a preheated oven at 180 C.
Pizza made from stale bread - ready in 15 minutes
You'll eat this pizza in less than 20 minutes after taking the first ingredient out of the refrigerator. And you won't need yeast. To make this dish from stale white or gray bread, you will need an egg and your favorite pizza toppings. Stale bread, after soaking in egg, comes out fluffy and soft, rivaling pizza with thick yeast dough.
Ingredients for baking pizza
- slices of stale bread,
- 1 egg,
- 50 ml milk,
- tomato sauce,
- grated cheese,
- 2 slices of ham.
In a large, flat bowl, beat the egg and milk; dip the bread for 3 minutes on each side. Preheat the oven to 180 degrees, line a baking sheet with parchment paper. Make a pizza base from the bread, placing the slices tightly next to each other, spread with tomato sauce, add ham, sprinkle with cheese. Place in the oven for 10 minutes.
How to soften stale bread in the microwave and oven
- To refresh stale bread, sprinkle it with water and put it in the microwave for a minute. Stale bread will become soft and tasty in the microwave.
- You can refresh stale bread in the oven by sprinkling it with water and placing it in the oven at 150-170 degrees for 10-15 minutes.
Thus, there are many ways to soften stale bread so as not to throw it away and prepare a delicious dish. Delicious recipes from stale bread will allow you to best utilize this product.
Cat loaf Prepare regular sandwiches. To do this, cut the loaf into slices 1 cm thick and place a slice of sausage on top. Assemble the finished sandwiches into a loaf again, you will get a funny cat. On the first outermost sandwich, make ears, cheeks and eyes from...You will need: loaf - 1 pc., sausage - 200 g, boiled carrots - 1 pc., egg - 1 pc.
Stuffed loaf (3) 
Cut the loaf from both ends, remove the crumb. Finely chop the eggs. Cut the onion into strips and sauté in vegetable oil. Combine eggs, onions, chopped canned fish, bread crumbs, softened butter, finely chopped herbs. Salt...You will need: loaf - 1 pc., fish canned in oil - 1 can, boiled eggs - 3 pcs., onion - 1 head, vegetable oil - 20 g, butter - 100 g, parsley - 1 bunch, dill - 1 bunch, ground black pepper, salt to taste
Snack "Loaf" Cut off the top crust from the loaf, remove the crumb so that a layer of bread two fingers thick remains. Pour half the crumb with cream and tomato paste. Finely chop the bacon, fry along with chopped mushrooms, onions, and minced meat. Soaked cotton...You will need: a loaf of white bread - 1 pc., minced meat - 500 g, mushrooms - 200 g, lard - 100 g, cream - 1/2 cup, egg - 1 pc., tomato paste - 100 g, grated cheese - 100 g, butter - 2 tbsp. spoons, finely chopped parsley - 2 tbsp. spoons, salt - to taste
Loaf with filling 
Cut the ends off the loaf and cut out the crumb with a long knife. Grind the oil with horseradish and mustard, add salt and chopped garlic. Cut the sausage, cheese, eggs, tomatoes, peppers into cubes and combine with the oil mixture. Fill the loaf with...You will need: loaf - 1 pc., smoked sausage - 150 g, hard cheese - 75 g, butter - 120 g, sweet pepper - 1 pc., tomatoes - 1 pc., boiled egg - 2 pcs., grated horseradish - 1 Art. spoon, ready mustard - 1 teaspoon, garlic - 1 clove, parsley - 10 g, with...
Sliced loaf with salmon and caviar 
Cut out hearts from the loaf slices. Brush the top and sides of 4 slices with softened butter. Cover the side surface with parsley. Spread the remaining 4 slices with feta cheese and sprinkle with dill. When served in slices...You will need: loaf - 8 slices, butter - 4 tbsp. spoons, salmon caviar - 100 g, salmon fillet - 4 slices, cucumber - 1 pc., lemon or lime - 1 pc., feta cheese - 80 g, ground red pepper, chopped dill - 2 tbsp. spoons, chopped parsley - 1 tbsp...
Stuffed loaf 
30 pieces Cut off the ends of the loaf, cut the loaf into two equal parts and remove the crumb. Remove the zest from the lemon with a grater and squeeze the juice from the pulp. Free the tuna from the filling. Cut cucumbers and peppers, seeded, into small cubes, finely chop the onion. Time...You will need: baguette loaf - 1 pc., canned tuna in its own juice - 2 cans (250 g each), juice and zest of 1 lemon, mayonnaise - 250 g, pickled cucumbers - 2 pcs., sweet red pepper - 1 pc., onion green - 4 stalks, ground black pepper - to taste
Loaf stuffed with meat and herbs Cut the meat into cubes and fry in oil. Cut the loaf lengthwise and remove the crumb from each half. Crumble the crumb, mix with nuts, herbs and fried meat. Then add lemon juice and 3 tbsp. spoons of broth. Season with salt...You will need: loaf - 1 pc., boiled meat (beef or pork) - 250 g, butter - 120 g, chopped and fried nuts - 0.5 cups, lemon - 1 pc., chopped parsley - 4 tbsp. spoons, meat broth - 1 cup, ground black pepper, salt to taste
Baked loaf pie with apples 
Trim the crust of the loaf so that only one crumb remains. Crumble the crumb into a cup. Mix warm milk in a shaker with vanilla and 2 tbsp. Sahara. Pour milk over the crumbs from the loaf and mix thoroughly with a fork, you can beat with a mixer or blender. You should get a dough...You will need: Loaf - 1 pc., Milk 400 ml., Sugar - 4 tbsp., Apples - 1-2 pcs., Vanillin (vanilla sugar)
Fish in a loaf 
Cut the loaf lengthwise into 2 parts, cutting off the “lid” by 1/3. Remove the crumb from both halves. Rub the fish well with coarse salt, grease with vegetable oil, and sprinkle with seasonings. Mix sour cream, mayonnaise, salt, pepper, cheese, egg, seasonings, I also added dill. Soak...You will need: 1 loaf of white bread, fish fillet (a small piece to fit in the loaf), 100 g mayonnaise, 300 g sour cream, 1 processed cheese, 1 egg, pepper - to taste, seasonings to taste
Loaf with sprats Remove the crumb from the loaf, open the sprats, mash and mix them with finely chopped onion. Fill the loaf and refrigerate until completely cooled. Cut and serve as an appetizer.You will need: Half a loaf or you can take another half baguette, 2 cans of sprats, 2-1 onions to taste
You can make crackers from stale rolls or bread to chew on, or breadcrumbs. Stale buns can be used to prepare minced meat. You can make croutons by dipping pieces of bread or rolls into a salted egg, beaten with a fork, and frying them in a frying pan. You can also make warm sandwiches with cheese.
You can make excellent food for birds. Especially in the cold winter season, this will become a relevant moment in their lives. And if you decide to cook something for yourself, then make croutons for borscht or stale bread pudding with bacon, green peas and thyme according to this recipe.
You can prepare a turya, my children love it, the recipe is simple: break a loaf, bread, or crackers into milk, wait until they are soaked (about 1 minute) and eat)) many recommend putting honey or sugar in it, I think this is unnecessary and children You completely agree with me, because it turns out very sweet!
And I make salty crackers from a stale loaf or bread, especially rye. They turn out exactly the same as those sold in bags in the store.
Cut the bread into small cubes, sprinkle with chicken, meat or mushroom cubes (optional), such as Maggi or Knorr, and mix everything. Then sprinkle all this with sunflower oil, be sure to be odorless, mix, pour onto a baking sheet and bake in the oven until golden brown.
Fast, cheap and tasty. There is no difference between them and store-bought crackers.
Almost everyone wrote except one. Well, why do we think only about ourselves. What about our little brothers. Crackers for the dogs, do you know how they will look at you and wait for the next time? Maybe it's worth it? Yes!
Try making lazy cheesecakes. For them we will need a stale white loaf and a glass of milk. 250 g of cottage cheese, 2 eggs and granulated sugar to taste. Make the filling: mix cottage cheese with 1 egg and sugar. Cut the loaf into slices and dip it in sweetened milk for a minute or two (sweetening is also to taste). Place the filling on the slices and brush with a raw beaten egg on top. The baking sheet should be greased with oil, and the oven should not be heated very much. The cheesecakes are ready when they are browned on both sides.
Stale bread can be ground into crumbs and used for breading cutlets.
You can also make bread pudding. Make a glass of crackers, pour a glass of milk. Beat butter, sugar and egg. Three carrots, cut prunes. Mix everything. Bake in tins for 30 minutes. at 180 deg. You can serve it with sweet baby cottage cheese.
I sometimes make mini-pizza from a stale loaf or bread. I cut the bread or loaf, grease it with a mixture of mayonnaise, katchup, seasonings, a little water, top it with sliced sausage and pickles, grate it with cheese and put it in the oven. Consolidation.
I would make breadcrumbs out of them or soak them in milk or water and add them to the cutlets. Breadcrumbs are made quite simply: slightly dry the loaf in the oven and grate it (as an option, grind it in a coffee grinder). And with them you can make so many delicious dishes with a crispy crust!
Bread is the head of everything. We have known this saying since childhood, and we remember that this bakery product is especially revered. Each nation has its own taste, appearance, and cooking characteristics, but without it it is impossible to imagine a traditional meal. And in order for these baked goods to appear on our table, a huge number of people work.
But the statistics, unfortunately, are not so pleasant. According to estimates, every inhabitant of our planet throws away about 30 kg of stale bread every year. We suggest once again remembering the centuries-old traditions and treating it with more respect. In addition, even from dried baked goods you can prepare a large number of delicious dishes. Don't believe me? Read on.
Let's save money
If you multiply the number of discarded baked goods by their average cost, you might be quite surprised. After all, the bag you will see is quite impressive. Now think about where you could spend it. We are sure it will be for something useful and necessary.
So why throw away your money? We offer several simple and very tasty recipes that will change your idea of the uselessness of crackers left over from the day before yesterday’s bread:
Hot sandwiches. Even, rather, delicious croutons that will be a great addition to your morning cup of coffee or tea. For the base you will need several pieces of dried rye or wheat bread, and you can choose any filling, here are two simple options:
- thinly sliced tomato + butter + cheese + herbs (you just need to put the tomatoes and cheese on buttered toast and bake in the oven);
- smoked sausage (balyk) + onion + cheese + egg + milk (beat the egg with milk, dip the crouton slices into the mixture for a short time, then add the filling and bake).
Charlotte. Are you used to making such biscuit-based baked goods? We suggest breaking away from tradition. You will need:
- white bread – 0.5 kg;
- apples – 3 pcs.;
- cherries (can be dried);
- milk – ½ tbsp.;
- eggs – 2 pcs.;
- sugar – 30 g;
- vegetable oil.
You need to remove the crust from the bread and cut the crumb into small pieces. Afterwards it needs to be soaked in a mixture of beaten eggs, sugar and milk. Place apples and cherries cut into slices on the bottom of a greased pan, and a layer of breadcrumbs on top. Repeat layers again and bake for 30 minutes.
Panzanella. Behind this unusual name lies an Italian salad, which has been prepared for several centuries in one of the provinces of Italy - Tuscany. Its main advantage lies in the fact that after cooking it will retain its original taste for as long as 12 hours. Therefore, it can be prepared in advance for the holiday table. Products you will need:
- stale bread – 200 g;
- tomatoes – 200 g;
- yellow and red pepper – 1 pc.;
- onion – 1 pc.;
- greens (parsley, basil) – 1 bunch;
- garlic – 3 teeth;
- balsamic bite;
- capers;
- olive oil;
- spices.
The two main rules of Panzanella: the tomatoes must be well ripe, and the correct proportion between the amount of bread and dressing must be maintained. The croutons should be sufficiently soaked, but not so rich that they turn into mush.
First you need to fill it. For her ½ tbsp. Mix water with 5 tablespoons of vinegar, add a little ground black pepper, bring to a boil, and pour over the bread. Leave for half an hour.
Remove the skins from the tomatoes and cut into thin strips; do the same with the seeded peppers. Chop the greens and cut the onion into half rings. Squeeze the bread, chop (preferably into cubes), mix with vegetables and capers.
To make the sauce, squeeze garlic into olive oil, add some herbs, 1 tbsp. vinegar, season with spices and pour on salad. Serve after an hour.
Russian prison. Our ancestors were famous for their ability to prepare delicious dishes with a minimum set of ingredients. Preparing prison is as easy as shelling pears. Take:
- black bread – 100 g;
- yogurt – 200 ml;
- sugar – 2 tbsp.
If the bread is not dry enough, you can dry it a little in the oven. After this, put it in sour milk with sugar, sprinkling it with a little cinnamon.
Dessert with prunes. Usually a sponge cake is added to desserts, but bread crumbs can easily replace it. Will need:
- prunes – 100 g;
- rye bread – 100 g;
- sour cream – 200 g;
- nuts – 50 g.
Pre-soak the prunes in warm water, then cut into small pieces. Grind the crackers into crumbs using a grater or blender. Crush the nuts. Beat the sour cream thoroughly until it becomes thicker.
Lay out the dessert in layers: prunes - sour cream - nuts - bread crumbs - cream. Then repeat in the same sequence.
As you can see, you can make not only croutons with sugar or raisins from stale bread, but also a large number of more interesting and tasty dishes. And also save money. Bon appetit!
12 hours after baking, the process of starch retrogradation in baked goods is activated - a complex carbohydrate, releasing moisture, returns to a crystalline state. The crumb loses its elasticity and begins to crumble, but the change in physical properties is not accompanied by a decrease in the amount of microelements and vitamins it contains. The stale loaf is an indispensable culinary ingredient; This is confirmed by the recipes below for dishes that can be made from stale bread.
The fillings are different, the taste is equally incomparable
Original pies made from dried slices of baked goods are a hearty pastry that can replace a full dinner (lunch). A minimum of time is spent on preparation, and all family members will be satisfied with the result.
To bake a sweet pie from stale bread with hazelnuts (you can also bake with walnuts), you will need:
- 6 pieces of rye bread up to 6 mm thick;
- 2 cups of nuts (walnuts and hazelnuts in equal proportions);
- 7 eggs (whites should be separated from yolks in advance);
- a glass of sugar;
- 5 g salt (half a teaspoon).
Before starting work, you must turn on the oven (it should warm up to 160-170 degrees). The whites, chilled in the refrigerator, are beaten with salt, the yolks are ground white with sugar. The mixture of chopped nuts is lightly fried in a hot frying pan without adding oil. The bread is ground into crumbs using a meat grinder or food processor.
All prepared products are carefully mixed (proteins are added to the mass last), the resulting dough is poured into a baking container. Cooking time - 60-70 minutes.
For a summer unbaked pie made from dried bread and cottage cheese you will need:
- Cream - 1 glass.
- Granulated sugar - 100 g.
- Fresh berries (raspberries, currants), pureed with sugar, in the amount of one and a half glasses.
- Powdered sugar - 2 tbsp. l.
- 400 g each of grated bread and cottage cheese.
- Cinnamon (no more than ½ tsp) will add a special aroma to the dessert.
The cream is whipped with powder, the bread is mixed with sugar and cinnamon. The cottage cheese is ground through a sieve until an airy homogeneous mass is obtained.
The prepared ingredients are placed in a glass container in the following order: first the bread, then the berries, then cottage cheese and whipped cream on top. The layers are repeated one more time. To soak the cake, keep it in the refrigerator for 30-60 minutes.
Recipes made from stale bread will help housewives not only pamper their sweet tooth, but also please those who love baked goods filled with meat. A clear confirmation of this is the layer pie with minced meat. This dish is prepared from a loaf, milk (0.8-1 l) and 4 eggs (2 of them need to be hard-boiled). For the filling you will need half a kilogram of minced meat and 1 large onion.
Bread - the basis of baking - must be cut into slices 1-1.5 cm wide; Pour the pieces with a mixture of raw eggs and milk. The resulting mass is peppered and salted to taste.
Boiled eggs and onions should be chopped into small cubes and combined with minced meat fried in a frying pan until half cooked.
The baking dish should be generously greased with butter. A stale loaf well soaked in milk is placed into a container (it is recommended to place some of the pieces on the sides of the dish), which is covered with a layer of warm minced meat. The surface of the pie is formed from the remaining slices of bread, sprinkled with the rest of the egg-milk mixture.
The dish must be baked until golden brown.
During Lent and on holiday: briefly about cakes
Delicious desserts that can be made from stale bread are classified into 2 groups: traditional and lean, containing only products of plant origin.
The classic recipe for a cake allowed for consumption on days of temporary abstinence from certain types of food is presented below.
Ingredients: dried fruits, water, jam, bread. Some housewives supplement the listed ingredients with ground nuts.
Cooking method:
- Wash and soak dried fruits.
- A loaf of stale bread - always black - should be crushed, and the resulting pieces should be completely dried. Grind in a meat grinder.
- Dilute the jam with water. Soak the crumbs well with the resulting liquid.
- Place in layers in the pan, alternating bread and dried fruit.
- Place the mixture sprinkled with nuts in the refrigerator for 5-6 hours.
There are many recipes for ordinary cakes that can be made from stale, dried out loaves. The most popular desserts among thrifty housewives were “Minutka” and “Sukharny”.
The first is prepared from 0.6 liters of sour cream, 300 g of crushed rye bread, 6 tbsp. sugar, 1 lemon (you will need the zest and juice of the fruit), 6 eggs. The components are mixed. The resulting dough is placed in a mold greased with a piece of butter and generously sprinkled with breadcrumbs, and placed in the oven. Serve warm.
For the crusts of the “Sukharn” cake you will need:
- 5 eggs;
- a glass of sugar;
- a glass of crackers ground in a meat grinder.
Egg whites need to be whipped into a strong foam; Mix bread crumbs with yolks. Bake the mixture for 40 minutes at a temperature of 200ºC (the mold should be thoroughly greased and sprinkled with breadcrumbs). Cut the cooled cake into 2 parts, coat with cream - condensed milk, whipped with butter in a 2:1 ratio.
Simple options for an original breakfast
Dishes made from stale bread are not very common in everyday practice. Meanwhile, some breakfast options made from pre-dried and crushed slices of bread in combination with an egg-milk mixture, meat, berries or vegetables can compete with traditional omelettes and porridges.
The scheme for their preparation is very simple: bread crumbs or pieces of a stale loaf no more than 1.5 cm thick are laid out in a dense layer in a baking container greased with oil. The filling and the rest of the bun are placed on top. The mixture is filled with eggs beaten with milk and baked in the oven (at a temperature of no more than 200°C). In some recipes, all the ingredients are mixed and poured into a mold.
Cooking time varies depending on the type of minced meat. The main sign of a finished dish is a beautiful golden brown crust.
To please your loved ones with a savory strata (this is what casserole is called in foreign cuisine) for breakfast, you will need:
- 0.3 kg brisket;
- half a kilogram of stale white bread, cut into cubes;
- 6 eggs;
- 0.3 l milk;
- 200 g grated cheese;
- a small pinch of salt, parsley and black pepper to taste.
The brisket should be chopped, lightly fried, mixed with bread and 150 g of cheese. Pour the mixture with eggs, beaten with milk, salt and pepper, and leave in the refrigerator for about 30 minutes. Place the soaked ingredients in the mold, level, and sprinkle with the remaining cheese. The dish, covered with foil, should be placed in the oven for half an hour (cooking temperature - 180ºC); After the specified time has elapsed, remove the sheet and bake for another 10 minutes.
For the original stratum with wine and canned fruit, you will need 2 cups of ground crackers and a similar amount of pears (peaches, apricots), 3 tbsp each. spoons of margarine and sugar, 2 eggs, a tablespoon of flour. Additional ingredients include 2 tbsp. l. dry wine, a pinch of soda, cinnamon.
Beat the eggs with most of the sugar until foamy. Add margarine, flour, soda dissolved with 2 drops of vinegar and crushed stale bread, mix. Pour in the wine. Place half of the thoroughly kneaded mass into a greased bowl sprinkled with breadcrumbs. Cut the fruits and place them on top. Cover with the rest of the bread with eggs and flour, sprinkle with sugar combined with cinnamon. Bake the strata in the oven at the temperature indicated above for 30 minutes.
You can prepare a hearty breakfast from ½ stale white bread and carrots (you will need 2 pieces). Bread, previously soaked in a glass of milk, must be combined with 2 yolks, ground with sugar (the amount of sand is 2 tablespoons), and 2 beaten whites, and a pinch of salt. Stir the mixture, pour into the pan, and bake. It is recommended to serve this dish with sour cream.
The filling for the stratum can also be prepared from the following components:
- Minced meat (fish, meat), fried in a frying pan until half cooked with onion, pepper, salt.
- Finely chopped vegetables.
- Mixtures of mushrooms and onions.
Another version of black bread casserole is the beloved charlotte. The fastest way to prepare the dish is according to the following recipe:
Cut one stale loaf (preferably white) into pieces no thicker than 1 cm, chop the cored (skinned) apples. Sprinkle fruit slices with sugar and add a little cinnamon if desired.
First place half of the crushed bread in the prepared pan, pour ½ of the milk-egg mixture over it, and cover with apples. Form the surface of the dish from the remaining pieces of the loaf. Pour the second part of the eggs beaten with milk into a container and bake.
Required amount of ingredients for charlotte: 2 eggs, half a glass of sugar, 200 ml of milk, 4 medium apples. To prepare the baking dish for use, you will need 1 tbsp. l. crackers (ground), 50 g butter.
Recipes with photos posted on our website will help you prepare all the dishes described correctly.
Cakes, pancakes or pancakes?
Amazing fact: stale bread can also become the basis for desserts related to traditional Russian cuisine.
So, to prepare pancakes you should take:
- 200 g stale bread;
- 1 tbsp. warmed milk;
- egg;
- a pinch of salt;
- 3 tbsp. l. flour (preferably pancake flour).
Bread soaked in milk should be lightly squeezed, mixed with the remaining specified ingredients and added baking powder (0.5 tsp) for fluffiness. The latter can be replaced with a mixture of soda and citric acid in a 1:1 ratio. Mix the dough until smooth. Fry in vegetable oil like regular pancakes.
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