i like to use the dry bread itself as an ingredient. it has many uses. i run the bread through my bread crumber on my meat grinder and i have fresh bread crumbs for uses in salads, battering foods, even adding to the dough of fresh bread. nothing from a store compares to homemade bread crumbs from homemade garlic and rosemary bread. bread up some chopped chicken and fry or bake it. delicious and no need for seasoning.
so dry bread has uses too, but i wouldn't use store bread.
The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings. - Masanobu Fukuoka
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
posted 7 years ago
Old home-made bread is valuable in itself, as Hubert mentions.
Garlic-bread is my "hmmm, it's pretty hard, but since the mould doesn't smell like mushrooms yet" go-to.
Italians know what's what when it comes to using bread. Throwing it out is basically sacrilege. One of my favourite salads is panzanella. All the ingredients will be in season soon here...
Spaghetti, garlic, olive oil and herbs, sprinkled with fried breadcrumbs is classic cucina povera or 'poor people's food'. All the variatons on this theme I've tried are delicious.