Toasted Bread

A few days back I decided to bake some bread. The yeast did its job and my dough rose nicely but the bread ended up tasting kinda yeasty but I couldn't waste it so I came up with this recipe. The pudding did not taste of yeast at all. Success! And I can smell Christmas already.

https://www.mindas-kitchen.com/Don’t let stale bread go to waste. Make your own bread crumbs instead of buying them from the store.

Healthy and simple recipe for toasted bread with feta cheese and nuts, fruits and vegetables.

This was a 'make do' dessert from my childhood, but I still make it today often purchasing bread and allowing it to go stale'Real' bread is preferable to soft sliced bread, although that will work.

A simple dish that anyone can make with just a slice of stale bread. Today, I felt like having it this way. It can be served as an appetizer.

I always seem to throw bread away because I never use it up, so now I take the bread and make my own breadcrumbs. (Ps. I still take a few slices and feed the birdies that come around our house.)

I thought about using the fermented raisins in bread since I didn't want them to going to waste.The bread rising process takes a lot of time, so I recommend doing some preparations at night and doing the rest in the morning. (If you do everything the same day, you'll get tired of waiting.) For 8 petite raisin bread rolls. Recipe by Chibato

This is the bread we make most often at our house The dough has a nice texture and it's easy to handle.When kneading the dough in the bread machine, if you put in all of the ingredients, including the butter, from the start, the finished bread will become stale faster. Recipe by DUFFYchan.

I tried this straight method, even though I wasn't very good it yet.Use your kotatsu (warm table) when making the fermented strawberry liquid, or letting your dough rise. If you have a bread maker, this is easy if you use the Hoshino natural yeast starter mode!When making the starter, add a little raisin yeast. Fermentation will be accelerated, and you won't waste any. Recipe by jirocho

A great way to use up day-old bread and that last bit of milk in the fridge. In the photo, I used lemon blueberry swirl bread, It's also good with cinnamon and cinnamon rasin swirl bread as well. #CookEveryPart #GlobalApron #EarthDay milk and bread

We're trying to minimize waste as much as possible, so instead of throwing away my bread, I used it as a base for my little cakes.

This is a great bread. It is good toasted. It took about 4 hours to make.

Needed to use left over stale bread. It was half a sourdough skinny loaf. Still had plenty left over 😀my 7 yo approved

I didn't want my leftover condensed milk to go to waste, so I tried making bread with it.Instead of making rolls, you can just use the bread course in the bread maker and this is also delicious. As the dough is really loose, if you don't coat with flour it'll stick to your hands. But be careful not to use too much. For 18 mini rolls. Recipe by Minimy

I wanted to make bread pudding with apples.I used round bread but if you want to use regular white bread, use 2 slices (from 8 slices). Adding grated apple and letting the bread absorb the egg mixture makes it fluffy. Recipe by Himeringo

I used leftover egg yolks from baking chiffon cake to make this moist and rich bread dough.When kneading the dough in the bread machine, if you put in all of the ingredients, including the butter from the start, the finished bread will become stale faster.I used Super Camellia Flour. (If using strong flour made in Japan, reduce the amount of milk a bit.)I used medium-sized eggs. Recipe by DUFFYchan

Using the same recipe as my cream bread rolls, I put the bread dough in aluminum cups to shape them easily.If you make a chiffon cake and have some egg yolk left, use it to make this custard cream. If you don't have egg yolk, make it with a whole egg.I used size 10 aluminum cups from the 100 yen shop. Recipe by DUFFYchan

I cooked spaghetti but I needed something to pair it with. I tried making garlic bread with whatever ingredients I have since we don't have one at home ready. It turned out really well. Love the texture of the toasted garlic. Hope you try it. 😊

Our local soup kitchen always has these loaves of bread all going to waste and I always imagine all the things I could do with them. 😍🤤😎 Spinach & Cheese are 2 of My favorite foods and this dip is amazing! 🏆

This is my family's favorite snack bread. My kids love to eat wiener sausage bread or even just wieners, so I made this bite-sized version.Be sure to wrap the wieners up tightly in the dough (this is so they don't burst out while baking!)I used aluminum cups (size 10 at the 100 yen shop). Recipe by DUFFYchan

I created this recipe to help kids get their vegetables. I modified the recipe several times, and finally I succeeded in making fluffy bread.Since I use carrots with the skins, there's hardly any waste. It's an environmentally conscious bread.When you are using carrots with the skins on, use the freshest available.I use National's bread maker [SD-BH10].When you are cutting the bread, wait until it's completely cooled so that it won't fall apart. Recipe by Hisakiguruguru

When I was a university student, I would want to eat French toast for breakfast, but I didn't want to wash all the dishes and wanted to eat something quickly. So I tried microwaving it.... it became a bread pudding.My 2 year old daughter gobbles this right up. Please enjoy it together.I usually eyeball the ingredients and just tear the bread apart with my hands. The main point is to use a lot of milk.Adjust the amount of bread and cooking time based on your taste.If you have a strong wattage microwave (900 W etc.), it will be fluffy and gooey after just 2 minutes. Recipe by Karenmamacchi

Omg! Forget to buy dried parsley flakes today cos I'm too busy to think properly. Prefer air-tight container. Hope u'll like garlic butter bread cubes. Hey, don't over burnt bread cubes. Must check them cos of different sizes like big and small. U eat fresh bread, right? But like leftover stale (unused) bread. So u take out "stale bread" and put it outside. Why? To become little hard....... Clear?

I wanted to make my favorite milky bread with homemade natural yeast.I originally made homemade fermented raisin yeast, , but now I am always hunting in my fridge for things to add, such as sugar, honey, and 100% natural juice etc.After fermenting the homemade natural yeast 3 times and combining it with the bread flour, I now occasionally make it with water or plain yogurt+flour.I love making this with 100% bread flour, but it tastes good made with other flour as well . Recipe by Tokochan614

A delicious, sweet, spicy, fresh hot Italian dish consisting of garden picked, sauted peppers, onions and tomatoes served over toasted thick garlic French bread slices. [this dish is basically a brother to bruschetta] Anyway, excellent work all around students! Your dish was so fresh and beyond appreciated!

Been loving this bread for nearly 60 years. My grandkids call it "stinky-feet bread" because when the loaves are baking, or you're toasting slices (we like it best toasted!), it smells like stinky feet. Toasted slices are very crunchy on the outside, and moist and chewy on the inside. DELICIOUS!!!!! NOT easy to make, but well worth the effort! Our home town bakery used to make this once a week, and throughout the 1950s and 60s my dad was always first in line to buy half a dozen loaves. These days the only way you're likely to experience this delicious bread is to bake it yourself.

The bread dough is flavoured with strawberry puree because it is in season. I make the strawberry cream very often.My friend visits me with her daughter so I wanted to make something for her.I use 150 g of strawberries to make puree, but only used 145 g of puree. (I lost about 5 g of it because I can't scrape all the puree out of the mixer.)At Step 9 I baked until the bread is slightly golden brown but if you want to finish the bread pink, check 10 minutes before and remove it from the oven. Recipe by La Land

I have been baking bread for over 50 years now. I have used various recipes over time, but this is the one that it has evolved to. I have been using this recipe for the past 6 - 7 yrs. My family and friends all love it! It is especially good toasted and for making grilled cheese sandwiches. This recipe makes 5 loaves. I make a batch about every two weeks and freeze several of them until needed. This is similar to the recipe that I used in my scratch bakery some years ago but perhaps even a little better.

Rusks are so expensive when you buy them at bakery stores. I wanted to make them easily and in an inexpensive way, so I came up with my version by referencing a variety of recipes.I use 5-slice loaf (thickly sliced) bread for these rusks, split them in half down its side, and microwave at 600 W. Adjust the microwaving time according to the thickness of the bread, and model of microwave oven. The moisture in the bread might not evaporate completely or on the other hand, it might burn on you, so keep an eye on them.I think it will also be fun, to cut out the bread into shapes with your child. Recipe by Myimyikan

This dish is both familiar and new, allowing you to use up old bread to prevent waste while transforming it into a new dish with the irresistible aroma of garlic butter 😊😊😊