Food waste is a real plague of our times. We have plenty of food and can easily buy it, which is probably why we've lost respect for food and throw it away in staggeringly large quantities. Did you know that in Poland, 9 million tonnes of food are wasted annually? A Polish family throws away about 150 kg of food each year. Statistics show that we most often waste bread. Potatoes, cold cuts, vegetables, and fruit follow in this unenviable ranking.
The most common reasons for food waste in our homes are overlooking the use-by date and improper storage of purchased products. Other reasons include buying low-quality products and making excessively large, completely unplanned purchases.
So, what can we do to waste less food? The best and simplest method is to meticulously plan your shopping and only buy what you can eat. Moreover, fresh products should be stored correctly, and those that can still be used should not be thrown away. Bread is one item that requires proper storage. If you want your rolls or croissants to stay fresh and crispy for a long time, equip your kitchen with a bread bin. Bread stored in a bread bin won't dry out as quickly as it would in foil or paper packaging because it provides the right temperature and humidity. Bread bins are made from various materials that don't react with the bread stored inside and don't absorb odours.
- wooden bread bins – bring a touch of nature and rustic style to the kitchen
- metal bread bins – often associated with a retro vibe and our grandmothers' kitchens
- modern bread bins – with unusual, somewhat "cosmic" shapes
- bread bins with a cutting board – maximally functional and convenient
Bread bins are highly functional kitchen gadgets with an interesting aesthetic, often serving as a decorative element in kitchen interiors. Which bread bin suits your kitchen? We are convinced that among many models, you will find one that perfectly fits your kitchen arrangement.
And although storing bread in a bread bin is the best solution, it still sometimes happens that bread goes stale. Therefore, we're sharing tips on what to do with old bread to reduce waste.
Don't feed animals bread!
Methods as easy as pie
1. Breadcrumbs
Making breadcrumbs from stale bread is probably the simplest way to use it up. Breadcrumbs are a product everyone uses in their kitchen, if only for breading cutlets of chicken breast, pork chops, or fish. Preparing them doesn't take much time. You can make them in two ways. One is to grate the bread, and the other is to blend it in a food processor until small crumbs form. It's best to store freshly made breadcrumbs in a glass food container.
2. Croutons
An excellent way to use up bread that's been in the bread bin for too long is to make croutons. Any type of bread, including crusts and heels, is suitable for this. How do you make croutons? Break the stale bread into pieces as you like – you can cut it into even cubes, tear it with your fingers, or leave small slices whole. Arrange the bread on a baking tray, then put it into an oven preheated to 200 degrees Celsius and bake until golden brown (about 10-12 minutes). You can use homemade croutons to liven up salads or cream soups. Store them in an airtight container to prevent them from drying out.
3. Toasts and bakes
Don't know how to use stale bread? You can conjure up delicious toasts and bakes from it! French toast, or bread fried in egg, is the most popular. It's truly a doddle to make. Slice stale bread. In a bowl, whisk eggs with a splash of milk, salt, and pepper. Dip the slices in the egg mixture and fry until golden on both sides in preheated butter or oil. After frying, you can sprinkle them with Parmesan or decorate as you please, e.g., with a lettuce leaf and a tomato slice. Another example of toast you can make from stale bread is toaster toast. Spread a slice of bread with butter, add your favourite toppings – cheese, ham, or vegetables – and cover with another slice. Pop it into the toaster, wait a few minutes, and enjoy the taste of crispy toast.
A equally interesting and quick way to use up stale bread is a bread bake. Grease an ovenproof dish with oil and line it with bread slices soaked in milk. Then pour over whisked eggs with a pinch of salt, pepper, and Provence herbs. On top, layer sliced, favourite vegetables, e.g., pre-fried mushrooms with onion, carrots, and chopped garlic. Place slices of cold cuts on the vegetables, and sprinkle the whole thing with grated cheese. Bake the prepared bake in an oven preheated to 180 degrees Celsius for about 25-30 minutes.
4. Kvass
You can't make kvass without stale rye or wholemeal bread. So, if that's the kind of bread you have lingering in your bread bin – now you know what to do! Kvass is made by alcohol-acid fermentation of the aforementioned rye or wholemeal bread, with yeast, sugar, and raisins added. The fermentation process makes the prepared drink very refreshing, and its alcohol content ranges from 0.7 to 2.2%. Kvass perfectly quenches thirst and has many beneficial properties for our health – it boosts immunity, regulates metabolism, and greatly improves gut health.
Soups
1. Ribollita
Ribollita is a thick Tuscan bean soup, for which you can use the bread lingering in your bread bin. Originating from poor peasant cuisine, ribollita is an excellent way to avoid wasting leftover vegetables and bread. How do you prepare this Tuscan delicacy?
Ingredients:
- 1 can of white beans
- 2 carrots
- parsley
- 2 potatoes
- 1 onion
- 2 cloves of garlic
- 4 ripe 'Malinowy' tomatoes
- two handfuls of fresh spinach
- 3 slices of stale rye bread
- half a glass of white wine
- 750 ml of broth
- Parmesan
- butter
- spices: rosemary, sage, salt, and pepper
Dice the onion finely and sauté it in butter. Add thinly sliced garlic and fry. Add a tablespoon of butter, then cubed carrots, parsley, and potatoes, season them. Fry for about 10 minutes until the vegetables become slightly soft. After this time, throw everything into a pot, add beans, wine, and water. Cook for about 20 minutes. Finally, add diced tomatoes, spinach, and bread. Cook for another 10 minutes until all ingredients soften. Serve the soup hot, sprinkled with grated Parmesan.
Worth the wait!
2. Onion soup
If you like the taste of onion, you will surely enjoy onion soup thickened with stale bread. This is another great idea for using not-so-fresh bread. Onion soup is a simple and quick dish to prepare, surprising with its unique taste and aroma. See how quickly you can make it!
Ingredients:
- 6 onions
- 1.5 litres of vegetable broth
- 3 slices of stale wholemeal rye bread
- butter
- spices: granulated garlic, ginger, curry, salt, pepper
Dice the bread and heat it in a small amount of butter with garlic. Slice the onion and sauté it in a small amount of butter. Add ginger and curry, and sauté for a while longer. Heat the broth, then add the onion with spices and fried bread. Cook over low heat for about 30 minutes until the bread completely dissolves. Finally, season the soup with salt and pepper.
3. Wodzionka
Wodzionka, or brotzupa, is a regional Silesian dish that was once one of the staple meals of Silesian cuisine. Wodzionka symbolises modesty and frugality, as you only need stale bread, boiling water, animal fat, and spices to prepare it. See for yourself how quickly and easily you can cook wodzionka.
Ingredients:
- 8 thick slices of stale bread
- 4 cloves of garlic
- 4 tablespoons of lard with cracklings or butter
- boiling water
- dill
- spices: salt and pepper
Dice the bread slices, and press the garlic through a press. Divide the soup ingredients into 4 equal portions and spread them onto plates. Pour boiling water over each portion, add a tablespoon of butter or lard, season with salt and pepper. Finally, sprinkle the dish with chopped dill. And it's ready!
4. Germuszka
Germuszka, also known as bermuszka or warmuszka, is another bread soup suggestion. Germuszka is a thick, substantial soup, with the consistency of overcooked bread, which is a light meal, so it is recommended for people struggling with stomach problems. If you don't know how to use stale bread – make germuszka!
Ingredients:
- 6 slices of stale bread
- 2 eggs
- 2 tablespoons of butter
- 2 litres of water
- spices: caraway and salt
Boil water with spices, then add the diced bread and cook until the soup reaches the consistency of a mashed pulp. Then add the beaten eggs and mix. After removing the soup from the heat, add butter and season to taste.
5. Leivasupp
If you don't know what to do with stale bread and love sweet soups, we have the perfect recipe for you! Leivasupp is an Estonian sweet soup made from stale bread with apple juice. It works great as both a main course and a nutritious dessert. How do you prepare it?
Ingredients:
- 400 g of stale bread
- 2 litres of water
- 3 teaspoons of cinnamon
- half a glass of sugar
- 2 tablespoons of sugar with real vanilla
- 250 ml of apple juice
- milk
Cut the bread into smaller pieces, put it into a pot, pour lukewarm water over it, and wait about 15 minutes for it to soften. Then bring the contents of the pot to a boil, being careful not to burn the mixture. After boiling, reduce the flame and cook for another 10 minutes. Remove the pot from the hob, and blend its contents into a smooth mass. Add sugar, cinnamon, and mix thoroughly. Bring the mixture to a boil again, then add apple juice and mix once more. The soup is ready!
Dishes
1. Dumplings (Knedle)
Dumplings made from stale bread, though not particularly spectacular in appearance, taste absolutely delicious. It's another fantastic idea for not wasting leftover bread but transforming it into a yummy main course.
Don't waste food – prepare tasty and aromatic dishes from stale bread.
Ingredients:
- 400 g dry white bread
- 250 ml milk
- 2 eggs
- onion
- 2-3 tablespoons of breadcrumbs
- spices: salt and pepper
Dice the bread finely and put it into a bowl. Boil the milk, then pour it over the bread, leave for about 10 minutes to soften, and then let it cool. To the prepared bread, add eggs, flour, spices, and pre-fried onion. Knead the mixture thoroughly and set aside for another 10 minutes. If the mixture is too thin, add a little more flour. Boil 2 litres of water in a large pot. Form dumplings from the mixture, then drop them into the boiling, salted water. Cook until they float to the surface. Dumplings taste excellent with goulash or mushroom sauce.
Necessity is the mother of invention
2. Torijas
Torijas is a Spanish delicacy, prepared from fried, stale bread. Traditionally, they are consumed during Lent and Holy Week, which is associated with the exclusion of meat dishes from the Catholic diet. Bread, soaked in eggs and milk, became an excellent way to satisfy hunger, providing the body with enough calories. Torijas are a perfect option for a sweet and filling breakfast. How do you prepare them?
Ingredients:
- 8 slices of stale bread
- 2 cups of milk
- 3 eggs
- 3 tablespoons of sugar
- olive oil for frying
- sugar with cinnamon for sprinkling on the fried torijas
Dip the bread in milk mixed with sugar, then in beaten egg. Fry the bread in hot olive oil on both sides until golden. Serve the fried torijas sprinkled with sugar mixed with cinnamon.
A tradition as old as time
3. Panzanella
Panzanella, also known as panmolle, is a Tuscan salad whose main ingredients are stale bread, ripe tomatoes, as well as onion, olive oil, and vinegar. Salt-free Tuscan bread goes stale very quickly, so Florentine housewives had to figure out what to do with such a large quantity of it. And so, panzanella was created, which to this day is an excellent and tasty way to use up bread lingering in our bread bin. Check out how to prepare this delicious salad!
Ingredients:
- 4 very ripe tomatoes
- 3 sprigs of cherry tomatoes
- grilled young courgette
- roasted pepper
- a handful of salad, spinach or rocket torn by hand
- 4 cloves of garlic
- 4 slices of stale wholemeal bread
- olive oil
- 2 tablespoons of apple cider vinegar
- Parmesan
- spices: basil, oregano, rosemary, salt
Finely chop or blend peeled tomatoes with a clove of garlic, herbs, salt, then combine with olive oil and vinegar. Prepare croutons from stale bread – crush 3 cloves of garlic, pour a few tablespoons of olive oil over them, and spread this mixture lightly on the bread, then fry it in a dry pan until crispy. Put chopped vegetables into a bowl: grilled courgette, roasted pepper, a handful of lettuce, spinach, or rocket, mix, then add croutons and mix again. Finally, add the tomato-herb sauce to the salad and gently combine it with the rest of the ingredients. Serve the salad decorated with a small amount of sauce, fresh basil, and grated Parmesan. Panzanella tastes best 15 minutes after preparation, once the bread has absorbed the aromatic sauce.
It cost them dearly!
Sweet treats
1. Recycled apple pie
Apple pie is one of the most popular cakes. Not only does it taste wonderful, but it's also very simple to prepare. Did you know you can make it from stale bread? If you don't have time to bake a traditional apple pie, and you also have stale bread sitting in your bread bin – you absolutely must make recycled apple pie!
Ingredients:
- 1 large, stale roll weighing 300 g
- 3 apples
- 3 eggs
- half a glass of milk
- 6 tablespoons of sugar
- 1 teaspoon of cinnamon
- a handful of raisins
- two tablespoons of butter
- breadcrumbs for greasing the mould
Cut the crust off the roll, then slice it. Whisk the eggs with milk and 3 tablespoons of sugar, leave for a few moments for the sugar to dissolve. Put the sliced roll into a bowl, pour the egg mixture over it, and leave for 15 minutes. Slice the apples thinly, sprinkle with cinnamon, add 2 tablespoons of sugar, raisins, and mix. Preheat the oven to 180 degrees Celsius. Grease a 20 cm diameter springform tin with butter and sprinkle with breadcrumbs. Place a portion of the soaked roll into the tin, then the apples, which you cover with the remaining roll. Spread butter on top, sprinkle with sugar and cinnamon. Bake the apple pie for 30-40 minutes.
2. Stale bread pudding
This is another excellent dessert using old bread, which anyone can certainly master. Pudding is an English speciality. Traditionally, it's made from white toast bread, although many recipes also allow for other types of bread – rolls, challah, or even yeast cake. Fragrant, fluffy, with a vanilla aroma, it will surely appeal to everyone.
Ingredients:
- 2-3 cups of dry bread, diced
- 2 cups of milk
- 2 eggs
- 2 tablespoons of raisins
- 3 tablespoons of melted butter
- 3 tablespoons of sugar with real vanilla
- spices: cinnamon, cardamom, and nutmeg
Mix the milk with egg, sugar, butter, and spices. Then pour the milky mixture over the bread, add raisins. Pour the mixture into a previously buttered ovenproof dish, then place it into a cold oven. Bake the pudding at 180 degrees Celsius for about 45 minutes, until the top is golden brown. This dessert tastes excellent sprinkled with cinnamon sugar or with your favourite jams.
3. Torta di pane
Torta di pane is nothing more than a cake made from dry bread with dried fruits, cocoa, and alcohol. This recipe is brilliant in its simplicity – it allows us to use up leftover dry bread and bake a delicious cake from it. How to make torta di pane?
Ingredients:
- 300 g dry bread
- 750 ml milk
- 3 eggs
- 2/3 cup sugar
- 2 tablespoons of sugar with real vanilla
- 150 g dried fruits
- 4 tablespoons of cocoa
- 2 shots of grappa (can be replaced with rum)
- juice from half a lemon
- icing sugar for dusting the finished cake
Break the bread into small pieces. Mix the milk with alcohol and pour over the bread. Leave for 2 hours – the bread should completely soften and absorb all the liquid. After this time, mix the mass and add eggs, sugars, cocoa, dried fruits, and lemon juice. If the mixture is too thick, add a little milk. Transfer the mixture to a mould and bake for about an hour in an oven preheated to 200 degrees Celsius. After cooling, sprinkle with icing sugar. Enjoy!
Bread recycling - it works!
