|
|
Article: Don't throw out that leftover loaf of bread
- Article from:
- Sunday Gazette-Mail
- Article date:
- April 10, 2005
- Author:
-
|
Copyright informationCopyright 2005 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
|
Italian crescia, Polish babka, Greek tsoureki and pao doce, a
saffron bread from Portugal - these handcrafted breads, including
artisan breads from local bakeries, have wonderful flavors and
textures. They're at their best when fresh, but never toss out a
leftover chunk of homemade bread, unless it has tinges of green on
it.
Day-old or slightly stale bread can be turned into bread crumbs,
croutons, soups, brunch dishes and desserts.
The primary use of dry bread crumbs is as a coating for
ingredients to be deep fried or roasted or as a binder for meat
loaves.
Through the ages, resourceful cooks have transformed breads into
delicious sweet and savory dishes, according to "Bread" by Eric ...
Related newspaper, magazine, and journal articles:
|
|
Article: Don't ask for Japanese bread crumbs; seek panko.(Knight Ridder Newspapers)
Knight Ridder/Tribune News Service;
June 10, 2002 ;
568 words
......couple of recipes that call for Japanese bread crumbs, but have had a hard time finding this...Japanese item is also known as panko bread crumbs. They have become very in over the last...crumbs to me. You can substitute regular bread crumbs for them in just about any recipe, but...
|
|