Article: Don't throw out that leftover loaf of bread

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 ...

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