What to do with dense bread

Like fluffy cotton candy bread. Avid bread-makers tend to gravitate to one another.

Once the crust dries out it becomes so stiff that the crumb cannot expand.

What to do with dense bread. I have the perfect one. Make a bread salad. Cut or tear the bread into chunks.

Put into a bowl. Grate a tomato on top or combine fresh and canned tomato. Add capers lemon oregano olive oil salt and pepper.

I dont eat dairy but you could also crumble feta on top at this point. I would do cashew ricotta instead. I have tried to make a rich dense bread such as the ones that I get in some good restaurants but it keeps turning out airy with no body.

Like fluffy cotton candy bread. Do you recommend using a particular flour not using the bread maker or anything else. Cut it up the denser parts into bite size pieces like you would for cold potatoes.

Brown them in butter or oil with onion garlic some cut up sausage or ham throw in an egg and add some spices or herbs to taste. Serve with a dark green salad. You could make it into bread pudding which actually requires harder bread.

You could add flavoring and cook it very crispy and crumble it up for a variety of toppings on anything from casseroles to salads. You could use it as a filler for a meatloaf. It could be used as the base for a homemade stuffing.

Dense with a thick crust this bread has a mild flavor though in the US bakers like to add raisins giving it a slight sweetness. Michael Powell Getty Images. Thought to have originated in Egypt in 1500 BC sourdough bread is created via a long fermenting process using yeasts and lactobacilli that occur naturally.

Insufficient kneading will result in underdeveloped gluten creating a bread dense as a brick. To be on the safe side take a small piece of the dough a bit bigger than a golf or ping pong ball and hold it between your thumb and first two fingers gently start to stretch out the dough rotating it in a circular motion in order to stretch it around evenly. Stratas are a wonderful way to use up bits and pieces of leftovers you have on hand.

You can make them meatless or substitute the cheeses and the meats. This dish can be made a day before baking. If you like more heat use pepper jack cheese.

Kallee Krong-McCreery Escondido California. If your kitchen or wherever you are making bread is a little too warm above 75-80F or a little too cool below about 65F it might be effecting the proofing stage of your bread. If its on the warm side and you ended up with a dense loaf its likely the bread over proofed the yeast got too active and produced so much gas that the dough effectively popped like a balloon.

Dense bread can also be good for recipes that involve soaking the bread like a bread pudding or French toast though French toast is best with light fluffy bread. Use it in Panzanella an Italian bread salad Roblitta Italian bread soup to thicken gazpacho or make Thanksgiving-style stuffing which is delicious all year round. Once the crust dries out it becomes so stiff that the crumb cannot expand.

If bread does not expand in the oven it doesnt matter what you did up until that point. That loaf is coming out dense. But there a couple of things you can do to ensure moisture.

Use a dutch oven with lid. If you have a dutch oven bake your bread in it with the lid on. Do you throw out stale bread because you dont know what to do with it.

Turn your old bread into fresh breadcrumbs dried breadcrumbs crackers croutons puddings French toast salads you are only limited by your imagination. So save your stale bread from the rubbish bin and never get stuck with leftover bread. No matter what I do the bread always comes out dense and heavy.

Ive tried kneading the dough less kneading it more adding lessmore waterflour less rising time more rising time hotter oven cooler oven. Instant yeast active yeast fresh yeast. All the same results.

Im really at my wits end with this. 10 Things To Do With Your Stale Rye Bread. 10 Things To Do With Your Stale Rye Bread.

Slicing into your bread whilst its still warm may leave you with a bad crumb that can seem dense and unpleasant. Its always best to leave your bread to cool completely before you cut into it. This allows the structure to set and the flavors to develop nicely.

Avid bread-makers tend to gravitate to one another. We talk bread trade secrets and share recipes. Lately Ive been hearing about struggles with rising.

You know how frustrating that is. After all making a loaf of bread is a commitment-a time- energy- and resource-commitment.