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From: eac@drutx.UUCP (CveticEA)
Newsgroups: net.cooks
Subject: Re: Using bread as an ingredient
Message-ID: <761@drutx.UUCP>
Date: Fri, 27-Jul-84 14:39:33 EDT
Article-I.D.: drutx.761
Posted: Fri Jul 27 14:39:33 1984
Date-Received: Sat, 28-Jul-84 10:40:29 EDT
References: <3567@brl-tgr.ARPA>
Organization: AT&T Information Systems Laboratories, Denver
Lines: 23

A few suggestions regarding bread:

1.  Keeping bread in the freezer will greatly reduce the amount left over.
    I have found no ill affects doing this.  You just remove the number of
    slices you need and either thaw them in the microwave, or toast them
    directly.

2.  Dry left over bread crusts and then save them in a canister.

3.  The dried bread can be easily converted in to bread crumbs as needed.

4.  Use dried bread in course chunks as an addition to meat balls and meat
    loaf.

5.  Use dried bread in course chunks to make stuffing ten times better than
    the box mix variety.

6.  To dry bread:  Here in Colorado leaving it out on the counter will do
    the job in half a day.  You can speed the process (or in high humidity
    areas) by putting slices on a baking sheet in the oven (200 degrees).

Betsy Cvetic
ihnp4!drutx!eac