Problem: The loaf you brought home from the bakery
the day before yesterday is still sitting on the counter, untouched Solution: Thinly slice the bread and toast it in a 325° F oven until it’s crisp throughout and barely golden at the edges, about 5 minutes. Use the glorified toast as a foundation for bruschetta, as garlic-rubbed croutons to float atop soup, or If the bread is so dry that it crumbles when you slice it, toss it into a food processor and pulse to create bread crumbs Next Time: As soon as you realize the bread won’t be used in time, wrap the still-fresh loaf tightly in a couple of layers of plastic and freeze it. To defrost, leave the bread
at room temperature overnight |
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