bread

How to Make Artisanal Bread on a Budget

Nick Wharton — Wed, 07 Jun 2017 08:31:12 +0000

An important diet and budgeting component in our kitchen is homemade bread. While baking your own bread sounds like one of those time-consuming activities, no-knead bread is one of the simplest things to make.

No-knead bread is a great starter recipe for kitchen newbies. The basic recipe is so easy that a motivated eight-year-old could learn how to bake bread. If you have the skills to make your own slime, you should be able to make no-knead bread. Plus, you can end up saving tons of cash along the way.

The ingredients

The classic No-Knead Bread recipe was developed by Jim Lahey of the Sullivan Street Bakery in New York City and contains just four ingredients: flour, yeast, salt, and water. The bread from this recipe costs less than 50 cents per loaf to make, but looks and tastes like the rustic artisan bread you'd pay $5 to $8 for at the store. Also, the recipe is very adaptable and hard to break. It's worth reading the hundreds of comments on this recipe, because they are full of helpful hacks for every type of kitchen and baker, and they include recipe variations such as whole wheat, olive oil, sourdough, cinnamon raisin, and lots more.

The tools

Professional bread ovens have a steam element. The extra moisture during the baking process is what gives bakery bread that flaky crust. Lahey figured out how to replicate the steaming at home by using a lidded Dutch oven to trap the moisture. I use a $40, cast iron pot to bake my no-knead bread, but you can use any lidded pan that can handle a 450-degree oven temperature. One of the great things about this bread-making technique is that it doesn't require specialty, single-use kitchen gadgets. (See also: Smart New Uses for These 14 Kitchen Gadgets)

The bread math

One 25-pound bag of La Romanella high gluten (bread) flour at Smart & Final costs $7.99. One one-pound (454 grams) bag of Saf-Instant yeast costs $3.59 at Smart & Final. One 26-ounce (737 gram) box of Morton's Sea Salt costs $2.09 at Target. Each loaf of bread uses 15 ounces of flour, nine grams of salt, and less than a gram of yeast, or 31 cents in ingredients.

Even when I splurge and make rye bread from organic flour from Whole Foods or add expensive ingredients like olives or nuts, it's still hard to make a loaf of bread that costs more than $2. (See also: How to Save a Ton by Eating Soup Every Day and Never Get Bored)

Reduce the cost of baking by buying in bulk

I could reduce the cost of each loaf even further if I bought the ingredients in greater bulk, but that makes no sense for my household of two. After all, each one-pound bag of yeast makes over 454 loaves of bread! I am hoping that I can find a neighbor who wants to split a bulk purchase of baking supplies so we can both save on our grocery budgets, but so far my neighbors would prefer to pay for my finished bread, instead of making their own.

The bread schedule

The secret weapon of no-knead bread is slow-rise fermentation. Instead of manually breaking down the gluten protein by kneading the bread, you let the yeast slowly do all the work of lining up the gluten molecules. While the actual hands-on time involved in making no-knead bread is under an hour, the hardest part is waiting the full 24 hours for the yeast to do its magic. No-knead bread is the opposite of instant gratification.

If you want to make bread for gifting like I do, you might have to add bread making to your calendar so you don't forget to make the dough in advance. Fair warning: you will have to train your friends and family to give you a 48-hour notice on bread orders.

Make the dough in advance to save time

To save time, I mix the bread dough in bulk once a week and bake on demand. I make enough dough for four loaves every Saturday — two for us to eat during the week, and two to use for gifts or barter currency. I should note that the loaves I make later in the week always taste better than the loaves I bake immediately. The extra sitting time allows the dough to ferment further and develop a more complex flavor (think sourdough).

Add beer to speed up the schedule

The test kitchen of Cook's Illustrated Magazine came up with an "Almost No-Knead" version of Lahey's recipe. By adding beer as a leavening agent and doing the most minimal knead, the recipe testers found that they could make a loaf with a finer crumb and reduce the rising time of the dough to as few as eight hours. For those who don't have a subscription to Cook's Illustrated, Breadtopia.com republished free copies of the Cook's Illustrated recipes for white and whole wheat bread.

Because I am not a big drinker, I use the random bottles of beer that get left behind at every BBQ to make bread dough, so I've never actually had to buy beer for baking. But even if I did buy beer as an ingredient, one 12-ounce bottle of mild-flavored beer (it can also be nonalcoholic) will make a little over four loaves of bread, so this pricier version of the recipe is still frugal.

Freeze surplus bread

Another way to save time is to bake multiple loaves in quick succession and freeze the surplus. I like to bake this way in the summertime to avoid heating up my unairconditioned house with the oven more than once a week.

Bulk baking also saves money because you won't have to pay the extra money involved in repeatedly heating up your oven to temperature (and then cooling down your house).

The meal options are endless

I firmly believe that teachers need to be compensated for their knowledge. Since I have saved literally hundreds of dollars on bread by using Jim Lahey's original recipe that he gives out for free, I decide to buy his book My Bread as a way to show my appreciation for his work. I was pleasantly surprised to discover that his no-knead technique can be used to make everything from pizza crust, to breadsticks, to cinnamon buns. Slow-rise fermentation is a versatile baking technique that allows me to create an ever-expanding collection of delicious bread recipes inexpensively and without fail.

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This article is from Nick Wharton of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

10 Delicious Ways to Save Stale Bread

Marla Walters — Tue, 19 Apr 2016 10:00:10 +0000

After about three days of purchase, I'm eyeing our loaves of bread, planning the possibilities. Shall I make croutons? Stuffing? Bread pudding with bourbon sauce? See, stale bread can still be saved!

If you don't have time to deal with stale bread at the moment, just toss it into the freezer. When you're ready to make any of the items below, it won't have suffered much more in quality once it's defrosted.

1. Homemade Croutons

My family eats these out of the pan as fast as I can toast them. Just about any bread (except sweet ones) work. Adding warm, freshly baked croutons onto a salad is so delicious, especially if that salad also contains some avocado, tomato, and onion.

Here's how to do it: Slice up your stale bread into cubes. Heat a large skillet and add about four tablespoons of olive oil. Add your bread cubes and toss them until they are covered in oil. Sprinkle with garlic salt and any other herbs you like (dried parsley and oregano are good). Over low heat, toast until golden-brown and crispy. Serve immediately. Or, just eat them right out of the pan.

2. Strata

A strata is an almost souffle-like casserole, usually prepared the night before — which makes it so easy to turn it into breakfast in the morning.

Spray a casserole dish with nonstick spray. Lightly butter slices of stale bread and put a layer on the bottom of the pan. Sprinkle with grated cheese. Repeat until the pan is almost full, like you are making a lasagne. Next, crack four to five eggs — depending on how big a strata you are making — and whisk together with a half-pint of whipping cream. Pour over the top, add more cheese, and let it sit in your refrigerator overnight.

In the morning, pop it into the oven at 350ºF for about an hour (check it at 45 minutes). It will be puffy, cheesy, and delicious. Caution: This doesn't work as well with whole-wheat bread, so stick with French or sourdough. This recipe is very versatile. You can also add a layer of ham or tomato slices on the top. A layer of spinach is good, too.

3. Cornflake-Covered French Toast

Make French toast as usual, except... after dipping the bread in egg/milk, dip it into crushed corn flakes before adding to the skillet. Fry until golden and crispy. Keep pieces warm at 200ºF in the oven until ready to serve. I like mine drizzled with honey.

4. Stuffing

Stuffing is just too delicious to only eat at Thanksgiving. It also needs stale bread, so that it soaks up all the delicious things you will add to it.

Here is how I make mine:

Ingredients

10 cups of stale bread cubes (toast in a low oven and cool down, to make sure it will really soak up the other ingredients)
1 shallot (a whole shallot, not a section), finely chopped
¼ cup butter
2 T olive oil
1 cup sliced celery (with leaves)
1 t salt
½ t pepper
2 t poultry seasoning
2 cans chicken broth, heated

Method

Melt butter and olive oil; add salt, pepper, and poultry seasoning. Add shallot and celery; stir until tender. Add bread cubes and stir until coated, and gradually add in chicken broth. If you like a moister stuffing, add hot water until desired consistency is achieved.

5. Meatloaf and Meatballs

I would be remiss if I didn't mention stale bread in meatloaf or meatballs. Our mothers and grandmothers called this "stretching" meat, but it does more than that. Adding bread gives the loaf, or meatballs, a lighter texture, and helps to bind the meat together. I soak my stale bread in milk before adding to the meatloaf mixture. This will keep the meatloaf more moist, too — no brick-like loaves.

6. Bread Pudding

It may be worth letting your bread go stale just so that you can make this bread pudding. If you don't like a traditional recipe with raisins, substitute chocolate chips. I like both, frankly. I also like mine with a bourbon sauce, but it's also good with some whipped cream. I have had a version with chopped pecans, and that was also a nice addition — just toast them first. No, the sauce isn't kid-friendly — although Grandma Ruth allowed us to have some at Christmas, when I was a kid. We'd sneak spoonfuls of it later.

Ingredients

2 cups milk, scalded and cooled
4 thick slices of bread, lightly toasted
3 T butter, melted
½ cup packed brown sugar
½ t cinnamon
⅓ cup raisins OR chocolate chips (or both!)
3 eggs, beaten
1 t vanilla

Method

Grease or spray a casserole dish (9 x 9 x 2), or a little larger. Cut or tear bread into pieces and place into casserole dish. Drizzle with butter; sprinkle with sugar. Add the raisins or chocolate chips.

To beaten eggs, add the vanilla, cinnamon, and cooled milk. Pour over bread mixture and bake at 350ºF for an hour, or until knife comes out clean.

To make the hard sauce:

1 stick butter, melted
½ cup brown sugar
1 cup of Jack Daniel's Bourbon

Melt butter; stir in brown sugar until melted. Add bourbon. Pour over bread pudding. Swoon.

7. Bread Salad (Panzanella)

This is more of a "stale bread in summertime" recipe, because in addition to the bread, you'll need ripe tomatoes and fresh basil. (You can get those things at a high-end grocery store in the winter, but then your budget will feel it.) I was concerned that the consistency would be soggy, but toasting the bread cubes and draining the tomatoes ensures it isn't. You can easily make this a main-dish salad by adding some sliced salami.

8. Bread Soup (Ribollita)

This is a lovely old recipe which comes from Tuscany. Done in a traditional manner, it takes about 25 hours. Yes, that includes soaking beans. I don't know about you, but it's a pretty rare week when I can devote 25 hours to making soup. Fortunately, there exists this recipe, which is not only delicious, but can be put together shortly before dinnertime. French or sourdough breads also can be used.

9. Bread Crumbs

Talk about a handy thing to have around, and they're so easy to make!

Ingredients

8 slices of stale white bread
1 T Italian seasonings
1 t garlic salt
1 t onion powder
1 t paprika
1 t dried parsley

Method

Preheat oven to 300ºF. Tear up the bread and put it in your blender or food processor. Pulse until you have crumbs.

In a large bowl, combine the crumbs with the rest of the ingredients. I like to rub them together with my hands to make sure it all gets well-mixed.

Spread onto a large cookie sheet and toast for five minutes. Remove and cool for 20 minutes. Store in airtight container. These can be used on pastas, meat, lasagnas, and so much more!

10. Homemade Shake'N Bake

No need to purchase bread crumbs when you have your own! Try dredging thinly-pounded chicken breasts in plain yogurt, with a little lemon juice, and then adding in bread crumbs. Bake at 375ºF for 50 minutes. Or, dredge a thin pork chop in an egg wash, then bread crumbs, and fry. Lastly, coat some halibut or cod with mayonnaise. Cover in bread crumbs, sprinkle with parmesan, and broil.

Lastly, if you are just too overwhelmed by thrifty cooking, there is still no need to waste food. Tear up your bread and go feed the ducks!

How do you use up stale bread? Share with us in the comments!

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This article is from Marla Walters of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Buy This — Not That — at the Farmer's Market

Amanda Meadows — Fri, 24 Jul 2015 13:00:20 +0000

It's summertime and the livin' is easy — especially if you live near a farmer's market. (Not sure if you're near one? Check out this market directory). Just don't go in unprepared: check out this list of what to buy and when.

Always Get (When in Season)

These fruits and veggies come really do deliver on the farmer's market promise of fresh and delicious produce, at a good price, as long as they are in season.

1. Root Vegetables

Great choices at the farmer's market are always root veggies like beets, turnips, carrots, heirloom potatoes, yams, and more. These hold up an extremely long time — up to six weeks depending on your storage method. Also, getting all your bright red and orange root vegetables means tons of vitamin A and beta carotene, leading to healthy skin and hearts.

2. Squash

Vine fruits like squash and melons are also good choices. There are usually varieties you cannot find in the grocery store, and they are usually just a day or two shy of ripeness. No more waiting days for the melon to be just right, then BAM — mold and squishy bits. In the fall, acorn, butternut, and spaghetti squashes rule the stalls, and they are all the most tasty direct from the farm.

3. Tree and Vine Fruits

Some fruits are really difficult to find in grocery stores: pluots, persimmons, passion fruit, kiwi, blood oranges, and other tasty nutrient-dense fruits. The farmer's market is made for locating new fruits without paying the insane markup of a chain store (who is likely importing the fruit frozen from another country).

4. Lettuces

Greens are excellent buys at the farmer's market, especially varieties of kale, butter lettuce, bok choy, and radicchio. These are usually much cheaper than at the chain grocers and much fresher as well — straight from the dirt! Speaking of which: Remember to rinse them thoroughly in the salad spinner before using!

5. Breads

Baked goods can sometimes fall into "skip" territory, but fresh bread at the farmer's market is usually really good. Pick up a cracked wheat or a sourdough for that day's brunch, or the week's sandwiches. Much better than store bought sliced bread.

What to Skip

Unfortunately some of the artisanal goods at the farmer's market aren't great buys, even if they are super delish.

6. Honey

Depending on your location and who is selling the honey, there can be a massive markup. Keep a lookout for who made the honey. If the jar lists a different bottler than the stall selling it, you are likely paying an inflated price. You might be better off with raw or manuka honey from Whole Foods.

7. Cheese

The cheese lady is so hard to resist, always offering you rich cubes of fresh cheeses. But keep in mind you are paying a premium for an artisanal product. There is also pressure to buy the specific cheese(s) the farmer's market stall has that day. You are probably better off purchasing fresh cheese from your local specialty foods shop where you have more variety to choose from.

8. Fresh Meat

Meat can be a double-edged sword at the farmer's market. On one hand, it's fresh and usually free of preservatives. On the other, most meat is right on the edge of perishability, so you need to cook it within a day or two. If you intend to cook it later that week, you might find that the meat has already gone brown and gamey before you get to use it.

9. Unpasteurized Dairy

While controversial, there are many out there who extol raw milk's health benefits. It's not worth it. In most states it is illegal to sell unpasteurized foods, and for good reason: you never know what bacteria or parasites are within that bottle of raw goat's milk until it's already in your belly. That's not a risk anyone should be willing to take.

10. Herbs

Fragrant, tempting herbs are plentiful at the farmer's market. But think about it: Herbs are really cheap. You can even grow them yourself. So why not do that? Five dollars for a bunch of mint may not seem like much, but you'd be spending a few cents to keep that mint plant on your kitchen windowsill.

11. Pressed Juice

Pressed juice is not only nutritionally unsound (you're straining out the fiber and many vitamins!), but incredibly pricey — up to $15 per single-serving bottle. You're basically paying for someone to destroy valuable fruits and vegetables with an extremely expensive machine. Don't fall for it.

12. Prepared Meals

At nearly every farmer's market you'll find a stall selling hot popcorn, or a falafel cart. It's Sunday morning and you haven't eaten yet. It's so tempting! Not only are the prices unreasonably high due to the nature of impulse shopping, there's never anywhere comfortable to eat it. Think of it this way: You just bought a veritable cornucopia of fresh whole foods — why not rush home and make a meal instead?

What foods or other products do you skip at the farmer's market?

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10 Sandwiches Hearty Enough For Dinner

Ashley Marcin — Thu, 30 Apr 2015 17:00:26 +0000

Stuck on what to make for dinner tonight? Forget fussy recipes and assemble a sandwich! There's something for everyone between two slices of hearty bread. Here's a creative list of sandwiches that will save you time in the kitchen while also keeping your family happy and full. (Related: 10 Easy, Delicious Recipes for Homemade Bread)

1. Ultimate Grilled Cheese

The Pioneer Woman knows how to give you an ultimate grilled cheese experience. Start with a slice of bread topped with a mayo hot sauce. Then pile on a layer of hard boiled eggs and a slice of cheese. Next, add some bacon (optional) and sautéed onions. Add one more slice and layer of eggs before grilling to a golden brown.

2. Turkey Bacon Bravo

Check out this copycat of Panera's Bacon Turkey Bravo sandwich. The author substitutes focaccia bread in for tomato-basil bread when she orders at the café, but you can use whatever you like best (or have available). Besides the core ingredients — romaine lettuce, tomato, turkey, gouda, and bacon — the real secret is in the sauce, which is just a combination of mayonnaise, ketchup, lemon juice, mustard, and hot sauce.

3. Veggie Behemoth

I created this veggie behemoth sandwich over five years ago. And I've made it once a week ever since (no joke). Thick cuts of toasted bread are layered with seitan, cheese, avocado, sweet potato fries, and coleslaw. I've been using pesto as a spread recently, but in its original form, I whisked together a sauce of white wine vinegar, sesame oil, horseradish, and yellow mustard.

4. Chicken Pesto

This chicken pesto sandwich comes together in just five minutes. You'll need shredded chicken breast, Greek yogurt, and bread, as well as some tomatoes, arugula, and mozzarella cheese. The key to this sandwich is the homemade pesto. Use your food processor to blend basil, garlic, Parmesan cheese, olive oil, pine nuts, salt, and pepper. Coat your chicken in the pesto, assemble the rest of the ingredients, and then you're done.

5. Bagel Sandwich

My favorite way to build a sandwich is with an open-faced bagel foundation. This avocado cream cheese sandwich is a superb example of what I love, but you can take this concept and apply it to whatever you like. I often eat a hummus melt atop a bagel. You can do a chicken salad or tuna salad melt. Or just pile on whatever ingredients are hiding around in your refrigerator.

6. Egg Salad

Alone, an egg salad sandwich might not seem like a very interesting dinner. However, when you take into account the powerful protein eggs pack — you might reconsider. Add to that the idea for switching out traditional mayonnaise with Greek yogurt for more protein points. Oh, and put it all on crusty bread with thickly sliced tomatoes and a bed of greens. Sounds pretty darned delicious to me. (Related: 10 Easy and Delicious Eggs for Dinner Recipes)

7. Shrimp Po' Boy

We used to live around the corner from this great Cajun/Creole restaurant that had the most amazing po' boy sandwiches. My husband has made this shrimp po' boy, and it's worth it. You'll toss all the sauce ingredients in a dish, mix, and let mingle while you cook your shrimp. From there, sauté your shrimp in butter and sprinkle with seasoning. Get out your hoagie rolls, put down a bed of sliced cabbage and some sauce, and add the cooked shrimp.

8. Green Goddess Grilled Cheese

Here's another variation of gooey grilled cheese, green goddess grilled cheese. You'll load up your sandwich with pesto, spinach, avocado, and goat cheese in addition to whatever sliced cheese you prefer. Then grill until golden and enjoy all that green goodness.

9. BBQ Bean With Slaw

Vegans in the bunch will go crazy for this BBQ bean sandwich with creamy cole slaw. The recipe calls for pinto beans, but I imagine you could use black, white, or even garbanzos in a pinch. You'll bake your beans in a coating of your favorite BBQ sauce for half an hour to thicken. Then place the beans on a bun and top with your coleslaw mixture.

10. Philly Cheesesteak

I'm a Pennsylvania native, so this Philly cheesesteak sandwich definitely pulls at my heartstrings. You should absolutely use skirt steak according to the author — no substitutions here. After cooking and draining the excess moisture from the meat, add salt and pepper to season. Then fold the Parmesan and American cheeses into the meat before placing everything on toasted rolls. Top with sautéed peppers and onions.

What's your favorite mega-sandwich?

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This article is from Ashley Marcin of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

10 Quick Bread and Biscuit Recipes That Bake in a Flash

Ashley Marcin — Mon, 16 Mar 2015 16:00:04 +0000

I make a lot of slow cooker soups and stews for dinner, but — alone — they never quite feel like a full meal. Over time, I've learned a great variety of quick bread and biscuit recipes that require few ingredients and, more importantly, no rise time before baking. Try to commit a few of these recipes to memory, and you'll feel incredibly empowered in your kitchen. You'll eat better, too! (See also: 10 Homemade Baking Mixes That Save Time and Money)

1. Baking Powder Biscuits

The secret to quick breads and biscuits is baking powder. These simple baking powder biscuits are incredibly easy to make, and you'll want to bake them again and again. I actually freeze large batches by letting the biscuits cool completely, slicing in half, and then freezing flat on a baking sheet lined with wax paper. Wrap each biscuit in plastic wrap, and then place inside a larger airtight container. Thaw in the afternoon for biscuits by dinner.

2. Olive Oil Biscuits

These olive oil biscuits have great flavor and texture, and you can jazz them up with infused olive oils or keep them plain. It's up to you. The milk in this recipe will definitely give a fuller flavor, but vegans can easily substitute water or a nondairy milk in its place.

3. Whole Wheat Biscuits

For more nutrition, try making whole wheat biscuits. The recipe is similar to those above, just with a different flour ratio to account for how the whole wheat variety absorbs more water. I like using white-whole wheat flour because it keeps biscuits both fluffy and nutritious.

4. Drop Biscuits

If you're feeling particularly lazy, consider making drop biscuits. You'll toss all the ingredients together in a food processor, spoon the mix out of your bowl, and drop onto parchment paper. No processor? No problem. You can easily make this recipe by hand. Just use your fingers to work the butter into the dry ingredients until it resembles coarse meal.

5. Cheddar Bay Biscuits

These cheddar bay biscuits are one of my favorite sides to whip up with tomato-based soups. The secret is in the spices and seasonings, including garlic powder and cayenne. I like using sharp cheddar for a bolder taste. And the butter topping isn't a must, but you'll definitely want to try it at least once.

6. Dinner Rolls

I didn't know you could make soft, puffy rolls without yeast. This "cotton soft" dinner rolls recipe taught me otherwise. The pillowy texture comes from not using any water in the recipe. Instead, the liquids are yogurt and olive oil. Oh, and the yield of this recipe is 40 rolls, so feel free to cut in half or freeze your leftovers.

7. Cornbread

Chili just begs for sweet cornbread on the side. This recipe calls for sugar or honey, but you can also use sweeteners like maple syrup or agave, depending on your preference. Be sure to add the cornmeal slowly, depending on what kind you use. I like stone ground instead of fine because it's not as dry when baked.

8. Buttermilk Bread

I so appreciate the versatility of this buttermilk bread recipe. You can switch it up with all sorts of different add-ins to suit your tastes and pantry contents. If you don't have buttermilk in your refrigerator, replace it with a combination of regular milk (or substitute) and yogurt, or alternatively, milk and a squeeze of lemon to thicken.

9. Beer Bread

I like serving this three-ingredient beer bread with fondue. The trick is using self-rising flour, which is basically just flour with a leavening agent. The kind of beer you use is up to you, but the flavor will definitely come through in the final loaf. Experiment with your favorite brews — that's part of the fun.

10. Banana Bread

For a sweeter side, try this banana bread recipe. You'll need two or three very ripe bananas, butter, sugar, an egg, vanilla, baking soda, and — of course — all purpose flour. Here's another opportunity to get fancy, since you could easily toss in raisins or even shredded carrots for extra flair.

What are your favorite quick prep and bake bread recipes?

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10 Easy, Delicious Recipes for Homemade Bread

Ashley Marcin — Thu, 12 Feb 2015 10:00:04 +0000

Have you ever noticed that healthier bread is way more expensive than its white, fluffy counterparts? It makes sense, as quality ingredients come at a premium. However, you can enjoy better health and delicious breads for less by making them from scratch at home. You can even make one of these tasty recipes from start to finish in just one hour! (See also: 10 Homemade Baking Mixes That Save Time and Money)

1. Everyday Whole Wheat Bread

This whole wheat bread recipe makes three loaves, so you can eat one now and freeze the rest for later. The mix of bread flour and whole wheat creates a hearty texture that's perfect for toast and sandwiches alike. Just be sure to follow the directions carefully, as you'll mix in similar ingredients in a specific order.

2. White Sandwich Bread

If you love white sandwich bread, make it better for you by baking it at home. Store bought breads contain chemicals and weird additives, but what you'll find in this dough is simple flour, water, yeast, milk, sugar, and salt.

3. Rye Bread

Or try Emeril Lagasse's rye bread recipe. You can find rye flour right along with all the usual suspects in the baking aisle at your grocery store. The caraway seeds are key for getting that classic flavor, so don't leave them out.

4. Pumpernickel Bread

Classic pumpernickel bread is wonderful to have on hand for canapés or standard sandwiches. This particular recipe gets its dark color from a hint of unsweetened cocoa powder and molasses. If you want to try this recipe in a bread machine, you'll need to occasionally scrape the sides of your pan since this dough is quite thick.

5. Sourdough Bread

More experienced bread bakers might like to take their skills to the next level by creating sourdough bread at home. You'll first need to inherit or mix together a starter, which is (at its most basic) just water and flour mixed together and left to sit for five days. The process sounds involved, but once you get the hang of it, you'll want to make this round every week.

6. No-Knead Bread

One of the simplest, most satisfying recipes you can try is for no-knead bread. The trick here is combining all the ingredients (by stirring, not kneading) and then letting it sit overnight or longer. From there, you'll shape into a loose round and let rise again before baking in a heavy covered pot.

7. Multigrain Boule

This multigrain boule looks impressive and tastes great. It's also high in fiber and features a blend of delicious seeds for a distinct nutty flavor. You'll grind brown rice in your food processor before mixing together the rest of the ingredients and letting rise 15-30 hours. And baking it inside a Dutch oven is key for that bakery crisp crust.

8. Ezekiel Bread

I'm addicted to those frozen whole grain breads you'll find in the health food section at your grocery store. But here's a recipe for Ezekiel bread you can make at home. Combine dry lentils, beans, wheat berries, spelt, millet, and more in a flour mill before mixing with the rest of the ingredients. Then divide into two loaf pans and bake.

9. Naan

Most stores I frequent now sell naan along with the pitas and wraps. It's so gratifying to make naan bread at home, so why not give it a try? The coolest thing of all is that after 25 minutes of prep and a one-hour rise, you "bake" the naan on your stovetop. It takes a mere two minutes to brown up this way.

10. One Hour Sandwich Bread

When you don't have time for all the waiting, this one hour sandwich bread will come to the rescue. Versus the active dry yeast called for in most recipes, you'll use instant yeast, which has a much faster rise time. What intrigues me most about this recipe is how you start baking the loaves in a cold oven.

What's your favorite homemade bread recipe? Please share a slice in comments!

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The 5 Best Bread Machines

Jeffrey Pu — Thu, 14 Feb 2013 11:36:33 +0000

Pre-sliced bread sold in supermarkets is often considered to be a marvel in American consumer innovation — hence the phrase “the greatest thing since sliced bread.” However, sliced bread isn’t really all that it’s chalked up to be. Buying sliced bread can often cost more than buying a fresh loaf, and sliced bread comes with a number of added preservatives and chemicals to extend its shelf life. On the other hand, making bread at home allows you to make bread of a higher quality than what you can find at a supermarket, and it can save you money in the long run. (See also: Shopping Calendar: The Best Time to Buy Anything)

What Is a Bread Machine?

As you might have guessed, a bread machine is used to bake fresh bread at home. A bread machine automates the process of mixing, kneading, and baking — allowing you to make bread with minimal active supervision. With variations in size and settings for different types of bread, a bread machine allows for the creation of all kinds of loaves right from home.

Best 5 Bread Machines

Panasonic SD-YD250 Automatic Bread Maker With Yeast Dispenser

Among the most highly reviewed bread machines, the Panasonic SD-YD250 combines consistent performance and a healthy list of settings with a reasonable price. This bread machine creates loaves of bread in three sizes up to 2-1/2 pounds and offers a host of digital settings for different types of breads such as white, wheat, and multigrain. It is also capable of baking non-yeast breads as well as preparing different types of dough without baking them. Finally, a timer allows the bread machine to be programmed up to 13 hours in advance. The current price for the Panasonic SD-YD250 is $114.99.

Zojirushi BB-HAC10 Home Bakery Loaf Programmable Mini Breadmaker

The Zojirushi BB-HAC10 has been well-reviewed for its small size and ease-of-use. Its 1 pound loaf size makes it perfect for smaller households. While it may not have as many features as other bread machines on the market, it still has settings for Regular, Firm, or Soft bread textures as well as the ability to prepare a variety of breads. The current price for the Zojirushi BB-HAC10 is $185.99.

Zojirushi BB-CEC20 Home Bakery Supreme Breadmaker

The Zojirushi BB-CEC20 is the sports car of breadmakers, offering the best performance and greatest functionality but with a premium price. Dual paddles on this Zojirushi create rectangular 2 pound loaves. This bread machine comes with 10 pre-programmed bread settings, 3 crust shade settings, and a timer that can delay the baking cycle by up to 13 hours. The current price for the Zojirushi BB-CEC20 is $229.95.

Sunbeam 5891 Programmable Breadmaker

The Sunbeam 5891 is another breadmaker that is well-liked for its ease-of-use and its affordable price. This bread machine makes 1-1/2 or 2 pound loaves, and while it may not be able to make as wide a variety of breads as other machines, it still has dedicated dough-only, bake-only, and jam settings. Finally, it also has the 13-hour delay start function and three crust settings. The current price for the Sunbeam 5891 is $64.32.

West Bend 41300 Hi-Rise Electronic Dual-Blade Breadmaker

The West Bend 41300 is the last bread machine on this list that combines a reasonable price tag with a decent suite of settings. Offering the largest selection of loaf sizes, the West Bend creates 1, 1-1/2, 2, and 2-1/2 pound loaves. Like many of the other bread machines, it comes with a number of pre-programmed settings, 3 crust settings, and a 12-hour delay timer. The current price for the West Bend 41300 is $75.00.

These are our recommendations for the best 5 bread machines. With the right machine, you’ll be making healthy and delicious bread from home that actually is greater than sliced bread. Be sure to check out the Wise Bread Shopping Calendar to learn when and how to buy just about anything!

This article is from Jeffrey Pu of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

5 Creative Uses for Stale Cereal

Linsey Knerl — Wed, 19 Dec 2012 11:36:32 +0000

With five kids in my house, boxed cereal is a staple for breakfast — and, once in a while, even snacks. I’d like to say that we use up every toasted flake of cereal in the most efficient manner, but this is not the case. Depending on the flavor of cereal, some of it goes stale before it can all be eaten. This usually happens with the “healthier” cereal varieties, but I’ve found a few solutions to make sure every bit is used up. (See also: Feeling Flakey: 7 Delicious Corn Flake Ideas)

1. Bread Crumb Substitute

Ranging in price from a dollar to a little over three dollars for six cups, breadcrumbs are something I try to never have to purchase. When I can’t find any clearance bakery items to grind up, I switch to the less-sweet cereal varieties, which work just as well. Just grind them up in your food processor or crunch them up with a rolling pin, and you have the perfect ingredient for mixing into meatloaves or creating a perfect onion ring crust. (Ham balls are actually tastier with sweetened cereal like Frosted Flakes!)

2. Bird Food

Since we have free-range chickens, they are already enjoying some of our healthier scraps. Our flock also really enjoys generic Cheerios, cornflakes, and shredded wheat. You can help kids cover a pinecone with peanut butter, then roll it in a mixture of crushed, unsweetened cereal to create a yummy treat for backyard birds this winter!

3. Craft Supplies

Kids love stringing things, and small hands work well with larger pieces of thread and beads with bigger holes. If you are concerned about kids working with materials that may be a choking hazard, I recommend a generic Cheerio or Fruit Loop type cereal to thread the string through. While they are still not something I would advise a child under three to work with, if one or two fall on the floor and get into the hands of the younger sibling, they aren’t as dangerous as a plastic or glass bead. Cereal can also be glued to cardboard and painted for free-form play.

4. Indoor Terrain

If you have a little boy in your home, you know how appealing dirt can be. Kids seem to want to run their fingers through dirt, push their toys into it, and pour it from cups into bowls. Stale cereal can be used in much the same way as dirt or sand, especially indoors, where you may want to use something with less of an “ick” factor.

5. Baking

There are a handful of recipes I’m familiar with that get some of their deliciousness from the characteristics of dry cereal. Stale cereal has been used in everything from cookies to cakes with much success. Cereal that’s high in fiber can be crushed finely to create a “flour” and substituted for a quarter of the regular white flour in most recipes. You may also want to try this garbage cookie recipe I found at Frugal Village!

If You Don’t Like Recycling Food, You Can Always Try to Revive It

Lifehacker tells us that it’s possible to give new life to chewy cereal by putting it in the oven for 3-5 minutes at 300 degrees. I’m guessing putting it on a baking sheet in a single layer will do the trick, and while you’re at it, you may want to consider using the cereal as a component in homemade oven-baked granola!

Have you found a tasty way to bring old cereal back from the dead?

This article is from Linsey Knerl of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

A Beginner's Guide to Homemade Bread

Tara Struyk — Fri, 27 Jan 2012 11:24:19 +0000

I’d venture to say there are very few people who can resist fresh, homemade bread; when I pull a loaf out of the oven, a crowd inevitably forms around it, and we wait for it to cool so we can slather it with butter while it’s still warm. A fresh loaf of bread seems a bit miraculous when you make it yourself, as you watch a few simple ingredients rise into a golden dome under the oven light. It always led me to assume that making bread was difficult or complicated. What I found out is that it can be very simple — if, unlike me, you choose the right approach.

How Not to Start

When I decided to start making bread, I was charmed into it by a beautifully illustrated book and followed book written by a famous artisan baker. I followed the instructions for making sourdough starter — essentially a smelly, homemade yeast, created by allowing grapes to ferment with flour and water for several weeks. Then I proceeded to dive into artisan bread recipes that involved several painstaking steps — and many days — to complete. (See also: How to Bake Sourdough Bread)

I produced countless loaves of bread that were so flat and dense you could hardly cut into them. One loaf of raisin brioche rose to monstrous proportions in the oven, pushing raisins out of its billowing sides; another burned black on the outside and oozed wet dough in the center.

After flipping around in that first book, I realized that there’s a method to learning how to bake more complicated recipes successfully. The first page of the book dealt with making a simple white bread.

Step 1: Start Simple

Making bread is chemistry, which means there’s a certain ratio of ingredients that will produce that soft, chewy, texture. Most baking books start with white bread. This is because a simple loaf of white bread is the easiest kind to make successfully. When whole-grain flours are added in large proportion, things get a little more complicated, and you’re more likely to end up with a brick than anything that resembles real bread.

Start with white bread or wheat breads with a low proportion (less than 30%) of whole-grain flour until you get the hang of things. Once you master this, you’ll have the basic skills that are required to make more difficult recipes work.

Step 2: Know Your Ingredients

If you haven’t made bread before, you might assume that flour is flour. Not so. Bread flour isn’t a gimmick; it’s flour that contains a higher proportion of protein, or wheat gluten. This is what gives bread dough its elasticity. If your recipe doesn’t state the kind of flour you should use, consider trying each once. Some people like the airy texture all-purpose flour can create. If you are sensitive to gluten, getting the right texture will be more difficult, but a good gluten-free cookbook should help.

Yeast is another key ingredient in bread baking. Make sure you get the type the recipe calls for — either active dry yeast or instant yeast. You should also keep your yeast in a sealed container in the fridge or freezer to keep it fresh for longer. It’s alive, so treat it gently by letting it warm to up to room temperature before adding it to a recipe.

Step 3: Understand the Basics

Making a simple loaf of bread involves the same basic steps: mixing, kneading, rising, shaping, and second rising. This sounds like a lot, but most of it is actually hands-off; just set your timer and let the flour and yeast mingle in privacy.

Mixing

This generally involves combining all the dry ingredients and all the wet ones, then combining the two and mixing until a kneadable dough forms. Just follow the directions in your recipe, and pay attention to any instructions about temperature — lukewarm liquids are often requested and will affect how the yeast responds.

Kneading

This is the fun part, and it generally needs to be done for 6 to 10 minutes, or until the dough is smooth and elastic, but still pliable. You can also do the mixing and kneading in your bread machine using the dough cycle. Just be sure to put the yeast on the bottom, followed by the dry ingredients and then the liquid. This prevents the yeast from being activated too early.

First Rising

Once you’ve kneaded the dough, you can make it into a ball, cover it with plastic wrap, and put it in a warm place to rise. I like to put it in the oven and turn the light on; the warmth from the light bulb provides just the right amount of heat. This takes 30 minutes to an hour, or until the ball has swelled to twice its size.

Shaping

This is when you deflate the dough and shape it for baking, either by putting it into a bread loaf pan or shaping it freeform on a pizza stone or cookie sheet. Then, cover the loaf with a towel for its second rising.

Final Rising

After being deflated, the bread should double in size again. This should take a little less time than the first rising — about 30 to 45 minutes. Preheat the oven to the temperature specified in the recipe during this time.

Once these steps are completed, put the bread in the oven, set the timer, and wait for what seems like forever.

Step 4: Learn When It’s Ready

I’ve cooked bread to a deep, acrid brown. I’ve also pulled it triumphantly from the oven when it looked just right — only to discover it was still raw in the middle. So how do you know if your loaf of bread is ready? Use the time and temperature specified in the recipe as a guide. When the bread is a deep, golden brown and smells like toast, it’s probably ready. To be sure, take it out of the oven, flip it over, and tap the middle of it with your finger or a spoon. If it sounds hollow, it’s cooked through.

Try, Try Again

Bread is alive, so learning how to consistently make great bread takes practice and patience. Over time, you’ll learn to know when the dough is the right consistency and when and how to make adjustments to fix it. You’ll probably also learn that loaves that rose a little too much, rose not quite enough, or are a little overcooked still taste pretty fantastic, especially compared to the dry, uniform slices from the supermarket. Learning to make bread is a process that takes time to perfect. Fortunately, the process is far from painstaking as even an imperfect loaf of fresh bread demands to be eaten.

This article is from Tara Struyk of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

25 Quick, Cheap Lunch Ideas

Janey Osterlind — Wed, 05 Oct 2011 10:36:15 +0000

We all know how difficult it is just to get out the door in the morning (though it can be easier if you know how to wake up fast and attack the day), so it's no surprise that preparing lunch often falls by the wayside. Make bringing lunch — or preparing it at work — easier by using one of these 25 trouble-free and tasty ideas.

Sandwiches

Sandwiches are the epitome of an uncomplicated lunch, but they don't have to be boring. Use ingredients from last night's dinner in innovative ways to bring new life to those two slices of bread. (See also: The 5 Best Bread Machines)

1. Chicken Salad Sandwich

Dice or shred leftover chicken with celery or pickles (both are delicious), mix with mayonnaise or ranch dressing, and add a Kaiser roll, and you've got one delicious, easy lunch.

2. Meatball Sub

This is one of my all-time easiest lunches. Anytime I have spaghetti and meatballs for dinner, I reserve three to five meatballs and some sauce for lunch the next day. After dinner, I cut a French baguette in half, layer on meatballs on sauce, and go to bed. That is the easiest lunch ever, right?

3. Italian Sub

The classic Italian sub is both practical and delectable. Start yours with a good foundation of a French or sourdough sub roll, and layer on salami, provolone, lettuce, and add Italian dressing. Done! You can spice up your sub with the addition of pepperoncini, roasted red pepper, or even artichoke hearts. (See also: Sex Up Your Sandwich)

4. Philly Cheese Steak

Being a new resident of Philadelphia, I had to add this one to the list. Make your own, super-easy version of this old favorite by sautéing half a white onion and half a bell pepper in 1 tbsp of butter until the onion is translucent. Mix in leftover steak and heat. Put the filling on a hoagie roll and top with provolone cheese (or, like the real cheese steak, Cheese Whiz). What's that you say? No leftover steak? No problem — just use sliced roast beef deli meat for an easy alternative, like Hillshire Farm recommends.

5. Tasty Turkey Sandwich

We've all probably had a turkey sandwich greet us for lunch at some point in our lives. Dress up your turkey with this turkey sandwich recipe from Good Housekeeping. It gets a lift from fresh lemony mayo and spinach greens.

Pasta

Pasta is a lunchtime staple because it's easy to combine the three main components of any pasta dish — noodles, sauce, and a protein or veggies — in countless ways to create delectable new lunches.

6. Pasta Frittata

Almost everyone eats spaghetti, but not everyone enjoys eating leftover pasta the next day. Transform leftover spaghetti noodles into a tasty pasta frittata by adding six eggs and ¼ cup milk to one cup of leftover spaghetti or fettuccine noodles and cooking on medium heat in a skillet for about five minutes. Add about two cups of cheese (any kind will do), and broil the frittata until the eggs are set and the cheese is golden brown. For a more fancy version, try this frittata recipe from Rachel Ray.

7. Easy Pasta Salad

I love pasta salad, not only because it's delicious, but also because it's easy to make and easy to eat on the go. The most economical way to make past salad is, of course, with leftovers — use pasta, veggies from another dish, and cheese (cubed or grated), then toss with olive oil, red wine vinegar, and spices. You can also add in a protein for an even more filling salad. My personal favorites are cubed chicken, shrimp, or pepperoni.

8. Shrimp and Orzo

Orzo (that small, rice-shaped pasta) is wonderful eaten both hot and cold. I make a lunch version by cooking ¼ pound orzo the night before and throwing in ¼ pound pre-cooked shrimp, ½ cup feta cheese, ½ of a chopped cucumber, and some cherry tomatoes. Toss all the ingredients with olive oil, red wine vinegar, salt and pepper, and chill. Mmmm, mmmm good!

Random Lunches

For those people who refuse to be boxed into a neat category, try a lunch recipe that refuses to do the same. Decide for yourself which most suits your unique personality.

9. Pinwheels

This staple at office food days and parties is easy, cheap, and can be made with a tortilla and just about any filling your heart desires. One of my go-to favorites is cream cheese and turkey, but if you're looking for some inspiration, try a few of these ideas from the Williams-Sonoma Blog.

10. Mediterranean Pita Pocket

In my humble opinion, the pita pocket is second only to sliced bread when it comes to making a variety of lunch items. I personally love a Mediterranean-inspired version, which involves stuffing a pita with lettuce, red onion, tomatoes, and Kalamata olives and topping with Greek yogurt and cucumber (a quasi-tzaziki sauce, if you will). You could substitute the yogurt and cucumber with hummus, too.

11. Quinoa Salad

Quinoa, a grain-like crop grown for its edible seeds, is a good source of protein, amino acids, and calcium. It is also, by the way, gluten free. Quinoa can be a perfect lunch staple because it is so healthy and easy to make. Try making your own quinoa salad by cooking two cups chicken broth with one cup of quinoa according to the package directions. Add cooked broccoli florets, cherry tomatoes, and feta cheese. Toss with extra virgin olive oil, red wine vinegar, salt and pepper. Enjoy!

Mexican-Inspired Fare

The tortilla is Mexico's answer to the sandwich. Endlessly versatile, inexpensive, and tasty, tortillas can be filled and folded in innumerable ways. Here are some of my favorites.

12. Black Bean and Corn Burrito

What could be easier than opening a can of beans and a can of corn, and folding into a burrito? I make these tasty lunches by using one can of black beans and one can of corn (rinse before using); adding an avocado, red onion, and cilantro; and mixing with olive oil and salt and pepper to taste. Pile the filling on a flour tortilla, fold burrito-style, and enjoy!

13. Taco Salad

OK, this one does not call for a tortilla like the other lunches in this category, but it's equally versatile. I'm not a huge fan of leftover ground beef (personal choice, I guess), so I leave that out when making a super-easy taco salad for lunch. Instead, I substitute black beans. I pack beans and salsa separately from shredded iceberg lettuce and cheese. Also separately, I pack a nice lime vinaigrette (2 tbsp lime, 4 tbsp olive oil, salt, and pepper). Come lunchtime, my lunch is still fresh and appetizing.

14. Omelet Burrito

Take a portable, protein-filled lunch by wrapping your omelet in a tortilla. Cook three eggs in a skillet, adding cheese, veggies, and ham as desired. Fill a tortilla, fold burrito-style, and wrap in wax paper until ready to eat. I especially love to eat this one when I'm feeling under the weather — maybe because having breakfast for lunch is also a pick-me-up.

(Wise Bread Pick: Lodge 12-Inch Cast Iron Skillet at Amazon)

15. Chicken, Apple, and Cheese Quesadilla

If you have leftover chicken from last night's dinner, use some of it to make this easy lunch. Place ½ cup of shredded cheese (mozzarella is my personal favorite, although cheddar works fine too) on a tortilla, add chicken and apple, and top with another ¼ cup of cheese. Add another tortilla on top and microwave for 30 seconds, or until cheese is melted and bubbly. Slice and eat.

Old Favorites

Just because you grew up doesn't mean your lunch has to — as far as the basics, that is. Below are some of the best of classic lunches from our childhood, dressed up in work-appropriate form.

16. PB&J

What's not to like about the peanut butter and jelly sandwiches of our youth? They are the epitome of cheap, easy, and tasty. If you feel that you need your PB&J to grow up with you, try preparing a gourmet version, with almond butter, peach raspberry preserves, and sliced sourdough bread. You can get creative in other ways, too, like with PB&J "sushi" rolls.

17. Macaroni and Cheese

It doesn't have to come from a box to be easy and cheap! Try making this easy stovetop macaroni and cheese recipe the night before and taking it along for lunch. I also like to add a protein to my mac, like chicken, shrimp, or sliced Italian sausage.

18. Hot Dogs

Try making these childhood favorites easier to eat at the office by wrapping them in croissant rolls. Buy refrigerated croissant rolls at the grocery store, and unwrap one of the triangular squares. Add a shredded cheese of your choice and a hot dog, roll up, and place on a baking sheet. Bake at 350°F for 15 minutes or until the dough is golden brown.

19. Ramen Noodles

This staple of college dorm pantries is also an easy and cheap lunch option for grown-ups. For an exhaustive list of things to do with ramen noodles, check out the appropriately named book, 101 Things to Do with Ramen Noodles. For a quick lunch without the tutorial, simply add 1 cup of fresh or frozen veggies of your choice and ½ cup alfredo or pasta sauce to ramen noodles. Cook according to noodle directions, but only add ½ of the seasoning included — that's where all the sodium is.

20. Grown-Up Lunchables

A typical Lunchables package is filled with crackers, cheese, and meat. Pack your own version with whole-wheat crackers, cubed or sliced cheeses, and deli meat. Add some hardy fruit that's easy to eat on the go (like sliced apples, grapes, or clementines), and you've got a balanced lunch for cheap.

21. Mini-Pizzas

Spread some tomato sauce on an English muffin, add cheese, top with pepperoni or chicken, and broil until the cheese bubbles. These delicious bites are easy to take with you on the go and just as easy to make. You can also try variations on the theme, like chicken alfredo pizza (alfredo sauce), barbeque chicken pizza (barbeque sauce), or buffalo chicken pizza (with butter and hot sauce).

Soups

Soups are great lunches for a number of reasons: They won't make you feel full enough to put you to sleep mid-afternoon, they're generally healthy, and they are almost always economical to make. Here are a few that are particularly well suited to lunchtime.

22. Cheddar Beer Soup

Who couldn't use a drink at the office? Get your fix with a hearty cheese soup enlivened with a splash 'o beer. This cheddar-beer soup recipe takes only 15 minutes to make and requires only five ingredients. Make it the night before (or even the morning of), take along, and heat for lunch.

23. Sweet Corn Soup

This sweet corn soup recipe is delicious, nutritious, and (bonus!) can be made in the microwave, making it officially one of the easiest soup recipes around. I highly recommend it for a chilly fall day.

24. Gazpacho

Gazpacho, or cold tomato soup, was originally invented to avoid using the stove on a hot summer day. Make it any time of year for an easy lunch using this simple gazpacho recipe. Add some croutons or a crusty baguette, and you're set!

25. Cannellini Bean and Tomato Soup

Here's another one that is über-simple to make ahead or even in the microwave at work, if you have one. Empty one can of cannellini beans (plus liquid) and one can of spaghetti or marinara sauce into a microwave-safe container and microwave on high for three minutes. Let sit for one minute before removing. Dress it up with Parmesan cheese and bacon if desired, and enjoy with some croutons.

So there's the big list of 25 quick and cheap lunch ideas. Was there anything I left out, or do you have a variation on a theme? Share your thoughts in the comments!

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This article is from Janey Osterlind of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

How to Keep Bread Fresh

Daniel Packer — Wed, 17 Aug 2011 10:24:20 +0000

If you live alone, you're all too familiar with food going to waste. It's hard to buy single portions of many perishable foods, including fruits and vegetables. Let's tackle another food that can go bad before you're ready to say goodbye — bread.

Often known as "the greatest thing," sliced bread can go stale pretty easily if you don't care for it properly. Here are some tips on how to keep bread (sliced or not) fresh for longer. (See also: 17 Uses for Stale Bread)

Refrigerator vs. Room Temperature

Our first inclination is to keep food fresh by throwing it in the fridge. In the case of bread, that's the wrong move. Doing this draws out the moisture and causes the bread to go stale sooner.

Putting bread in the refrigerator is equivalent to three days at room temperature. To keep bread around longer, the best move is to store it at room temperature in a tightly closed package. Some people recommend linen bags because they can be tightly closed.

Different Breads Need Different Treatments

Not all breads have the same shelf life. For example, French bread can go stale in a matter of hours, not days or weeks. Crusty breads are best eaten on the same day you buy them. Don't plan on buying crusty bread and keeping it for the whole week.

The good news is that once crusty bread dries out and the crust becomes chewy, it can still be used for croutons or French toast for the next few days.

Freezing Breads

If you want to store your bread until after the "best before" date, the freezer is your best option. Bread can be stored for up to three months in the freezer. Wrap it in foil and then put it in a sealed plastic bag to avoid freezer burn. When you're ready to use it, just defrost it at room temperature or wrap it in aluminum foil and stick it in a pre-heated oven for 5 minutes. (See also: Breaking the Bread Code: How to Get the Freshest Loaf)

How to Bring Bread Back From the Dead

If your bread has become a little stale, you're in luck! (But if it's moldy, all is lost and the loaf should be thrown out.) You can refresh your stale bread by wrapping it in aluminum foil and putting it in the oven for 5-10 minutes. Once it cools, it should be eaten quickly. This process will dry out your bread more quickly, so don't count on refreshing your bread more than once. This works great if you just want one last hurrah for your bread.

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This article is from Daniel Packer of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

17 Uses for Stale Bread

Andrea Karim — Thu, 03 Mar 2011 13:36:17 +0000

Stale bread is a given in most households; even the best-intentioned foodies will occasionally find themselves staring down a rapidly drying loaf of white bread with no idea how to cope. Throwing away food isn't just a waste of money — it's a downright shame. (See also: Waste Not, Want Not: Stop Throwing Away Your Food!)

Bread is a varied and delicious staple that is delicious fresh and yet still incredibly useful when past its due date. In fact, one of the better supermarket/bakery deals that can be had is bags of day-old bread. A bakery near my house sells large bags of day-old bread for approximately $2, and it includes things like scones, cinnamon rolls, and raisin bread. Perhaps I could bake these things on my own for less, but considering what an untalented baker I am, these leftover bags are a real bargain. Check with your local bakery to see if they sell or even give away their day-old extras — you might even be able to make an entire meal out of a freebie bag of bread.

Here are some ideas on how to make the most of your leftover loaves.

1. French Onion Soup

You can have French onion soup without a cheesy toasty topper. Well, OK, you can, but no one will want to eat it. Try Alton Brown's recipe for the perfect French onion soup, but remember that your bread topping doesn't have to be perfectly even or perfectly round. You can toss a handful of stale bread on top of your soup and still find plenty of room for the cheese to settle in.

2. Easy Soufflé/Quiche

Stale bread and eggs were somehow made for each other. If you love soufflé but aren't in the mood to worry about it rising or collapsing, use this shortcut recipe for cheese, onion, and bread soufflé that is easy as pie. Love having quiche for brunch? You can even use that healthy, high-fiber bread for a delicious weekend quiche.

3. Stuffing/Dressing

Is stuffing too obvious a use for stale bread? It's my favorite, so I can't resist. The only dish at Thanksgiving that I would be heartbroken without, savory stuffing is a sure-fire accompaniment to any poultry-based meal. A small helping of rich, delicious stuffing can save a dry turkey dinner from despair or add some oomph to an otherwise normal chicken sandwich.

Stuffing doesn't always have to be served alongside fowl, though; it's also wonderful next to baked tilapia or oysters. Because stuffing has so many regional variations, you are free to branch out and try out all kinds of different recipes. Stuffing is also very forgiving — it will accept the presence of all kinds of other flavors, including squash, broccoli, spinach, sausage, nuts, cranberries, and more.

4. Breadcrumbs

Just how handy are breadcrumbs? You'll never know until you have your own stash in waiting, ready to top macaroni and cheese and casseroles, to coat your filet of fish or famous fried chicken, to use on top of cakes and cupcakes, or to coat the bottom of a cheesecake when you are low on graham crackers.

Breadcrumbs are incredibly easy to make — just bake your stale bread on low heat (say, 150°F) in your oven or toaster oven until the bread is extremely dry and brittle. Then place the bread in your blender or food processor and churn until you have a golden brown crumbs. Further drying can be achieved in the oven or on the counter.

You can add herbs and salt if you want a savory mix for dishes. Add some brown sugar, cinnamon, cocoa powder, and coconut flakes for a delicious ice cream topper, or leave the crumbs plain for versatility.

Freeze breadcrumbs in an air-tight container for maximum storage time.

5. Meat Loaf

Probably one of the best-known uses for stale bread, meat loaf can be a family favorite if you make it right. Breadcrumbs are often added to meat loaf in order to add heft and save money, and they can also act to make meat loaf more tender by keeping the protein separated. The best meat loaf recipe that I have ever tried called for crushed saltine crackers, but crumbled stale bread is a logical (and inexpensive) substitute.

Meatloaf doesn't just have to be made out of beef, of course. Salmon loaf (top with dried dill and sour cream) makes a wonderful treat either hot or cold.

Did I forget to mention crab cakes? Like meatloaf, crab cakes are held together by a small amount of egg and a sprinkling of breadcrumbs (also, I've learned that using one chopped scallop per crab cake will add a certain cohesiveness to the patty without changing the flavor). Used canned crab for the best, and cheapest, results.

6. Refreshed Bread

OK, so let's say that what you really want is fresh bread. You can always refresh your stale bread using this trick.

7. Cinnamon Toasts

Think you know how to make cinnamon toast? You probably do. But we're talking about cinnamon toasts. You've never made cinnamon toast quite like this. It's the perfect way to use up fluffy-but-stale white bread, and the results last for days and are a perfect treat to take with you to a party (scroll down a bit for the recipe and pictures).

8. Bisques and Bread Soups

I'm a big fan of bisque as a pre-meal appetizer (slowly sipping a cup of bisque will help you eat less in your main course), and stale bread is a great carbohydrate that you can use to thicken your soup if you lack potatoes or yams. Just toss the bread in and let it get mushy like the veggies, then blend carefully in batches.

If you don't feel like blending, bread soup is big in Italian cooking, so try out a new recipe while using up leftovers.

9. Bread Salads

Bread salad, also known as panzanella, is a nice change from regular old lettuce-and-dressing and often a hit at parties. Remember that the word "salad" comes from the Latin word for "salt," and it refers to salted things, not necessarily to veggies. If you want to throw a can of artichoke hearts, some sliced tomatoes, a few handfuls of stale bread, some leftover chicken, and some dressing in a bowl and call it a salad, you're well within your semantic rights to do so.

10. Bread Pudding

I don't have a big sweet tooth — I can honestly pass on most candy, ice cream, and even pie. But bread pudding? Nearly impossible to resist. Also, it turns out, it's incredibly easy to make. I avoided making bread pudding because I was terrified that it would end up being as tragic as my cheesecake disaster, but bread pudding is delicious and simple. It's a good way to use up dessert-y breads, but don't let the rosemary loaf go to waste — just combine the flavors with complementary tastes, like rosemary with lemon.

Similar to bread pudding (and yet different) is fruit charlotte. A good way to use up both old bread and excess apples, charlotte may not be the healthiest dessert, but it's certainly among the most warming.

11. Grilled Cheese Sandwiches

Hey, half the point of grilling a sandwich is to get the bread nice and crispy, and with dried sliced bread, you're already halfway there. To get a perfect grilled cheese, I lightly butter and grill both sides of the bread before applying the cheese. That way, the bread is extra crispy on both the outside AND the inside, and the cheese melts faster.

12. Open Faced Sandwiches/Bruschetta

Feeling like you want less bread and more filling? Toast stale slices, and then top with anything you like, from olive tapenade to leftover meat loaf. Any variation of bruschetta will do, and the crunchy, toasty base will hold together better than fresh bread in the face of moister toppings.

13. French Toast

French toast practically begs for the use of stale bread, and there's no reason to limit this tasty treat to breakfast time — you can enjoy French toast for dinner, too. I personally love all flavors of French toast, but my new favorite involves spreading one side of the stale bread with a light layer of cream cheese (or chevre), and the other side with a tart jelly (like cherry or marmalade) before dipping it in egg batter and cooking.

French toast doesn't have to be limited to large slices of sandwich bread — a popular snack in my household is French toast bites made of slices of tiny French baguettes that are past their prime.

14. Gourmet Croutons

Nothing can be easier than turning stale bread into delicious gourmet croutons for soup and salad toppings. Simply toss the bread in a mixture of olive oil, dried herbs, and salt and toast until golden brown. You can add parmesan cheese after toasting (adding it before toasting might cause some burning).

Croutons are great for fondue and also to top off a particularly gourmet Bloody Mary.

15. Potato/Rice Substitute

Are all carbs created equal? Could you substitute bread for rice or potatoes? There are some who might disagree, but consider that a very popular Moroccan dish is basically a chicken stew poured over day-old bread. You don't even have to make Moroccan bread to make this dish. Just tear us slightly stale bread into bite-size pieces and smother the bread with your own curry, Irish stew, or whatever floats your boat.

16. Bread Dumplings

Semmelknoedel are German dumplings that are a little bit like Italian gnocchi, but are made using stale bread and milk. Enjoy in a soup, topped with mushroom gravy or marinara, alongside meats and fish, or however you like your dumplings. Create a slightly sweeter version (minus the garlic, pepper, and herbs) and eat warm with honey, almonds, and ricotta cheese.

17. Bird Food

OK, I've heard that bread isn't good for birds and all that. I'm sure that the Audubon Society would have me stuffed and mounted for saying so, but seagulls aren't really birds, are they? No, they are just big, flying cockroaches, and bread won't hurt them at all.

Storing Old Bread

How you store your bread depends an awful lot on the kind of bread it is. When I buy "artisanal" loaves of bread from the supermarket, I do so with the understanding that the bread will last approximately four days on the kitchen counter, wrapped in a paper bag and then loosely in a plastic bag. Regular sliced bread from the bread section of the store (as opposed to the actual bakery) can last for as long as two weeks, so long as the last week is spent in the fridge. Your own storage methods and preferences probably depend a great deal on your climate and your ability to spot the first few strands of mold.

Incidentally, if you see a loaf that is just starting to mold, there is no shame in cutting off the fuzzy part and saving the interior.

The freezer, though, is where stale bread goes to await its reincarnated fate. If you've never frozen bread before, Martha Stewart can tell you how to do that. Much of my bread ends up in freezer-safe Ziplock bags, which seem to do the trick. I don't recommend keeping bread frozen for more than six months, but how long you can tolerate the bags of bready scraps might also depend on your type of freezer and how much space you have.

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This article is from Andrea Karim of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Breaking the Bread Code: How to Get the Freshest Loaf

Paul Michael — Mon, 21 Feb 2011 13:36:21 +0000

Bread.

In America, we each consume around 53 pounds of it every year. It’s the one food eaten by people of every race, culture, or religion. And we all want the freshest loaf whenever we buy it.

But is there a way to spot it, other than squeezing, tapping, or simply guessing?

Well, it turns out that there’s a simple visual code that can take you straight to the freshest loaf in seconds. And it’s all contained in the twist ties or plastic clips around the top of the bread bag. (See also: Fresh Fruits and Vegetables, By the Month)

The Color Code of Freshness

I often wondered why they used different colors on those tags and ties. When I was a kid, I had hundreds of bread clips on the spokes of my bicycle tires, but I just figured the colors were for variety.

As it turns out, they indicate when the loaf was baked. The standard is as follows:

Blue: Monday
Green: Tuesday
Red: Thursday
White: Friday
Yellow: Saturday

And here's a quick color key that you can keep on you, if you so desire:

An easy way to remember it, though, is to simply recall the alphabet. The colors run in alphabetical order, so the earlier they appear in the alphabet, the earlier in the week the bread was baked. And it’s true. Even the ever-cynical Snopes.com backs it up.

This whole system was set up to help the supermarkets and grocers identify which bread was new, which was getting old (so it can be put on sale), and which was out of date and needed to be removed from the shelves. As a general rule of thumb, you should only see two colors of tags on the shelves at any one time, or three maximum for those days when bread wasn't delivered. But that doesn’t stop the old bread from sneaking in though. Do a check next time and see for yourself.

So when you go to the store for your next loaf, make sure the color of the tag is the same as the day on which you are shopping. Blue for Monday, green for Tuesday, and so on. Please note that if it’s Wednesday, you also want green. Sunday, you want yellow. For some reason, the system does not include those days. Some say it’s because bakers did not used to bake on Wednesdays and Sundays.

There Are Exceptions to the Rule

Of course there are. Life would be too easy if everyone followed the same rules, made the same chargers for every cell phone, and used the same bread code.

So in some rare instances, you may see bread tags that are one color regardless of the day on which they were baked. They may simply contain a date. In that case, here’s what you need to remember:

The date on the tag is the sell-by date, not the date it was baked.

Ahh, but what if there’s just a twist tie that’s always the same color? Well in that case, you should see a date somewhere on the bread bag. The same rule from above applies.

Some Bread Makers Have Their Own Color-Coding Systems

Again, this is not the norm, but some companies have created their own color codes for various reasons. This is not helpful for them, because it makes the task of restocking that much more difficult for the supermarket.

If you’re really anal about having the freshest bread, and you want to check, just call the maker of your favorite loaf of bread and ask what their color-coding system is. It will usually be the one in this article, but better safe than sorry.

Now go, get your fresh bread. Unless you’re making bread-and-butter pudding, in which case buy the oldest loaf you can find.

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This article is from Paul Michael of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Frugal Gluten-Free Living: Delicious Homemade Gluten-Free Bread

Sonja Stewart — Fri, 12 Feb 2010 17:00:02 +0000

My family has to have bread. My husband can survive on a diet entirely of toast. But the gluten-free bread sold at stores is expensive and as heavy as a brick. My solution is to make a gluten-free bread at home that is spongy, light, delicious and very affordable.

First I substitute wheat flour with the gluten-free all-purpose flour mix.

Gluten-Free All-Purpose Flour Mix

(This mix can be substituted for traditional recipes, cup for cup. Just remember to add xanthan gum to your mixture. The xanthan gum works as a gluten substitute, webbing the dough together, working as a binding agent. Traditionally, it's 2 teaspoons for bread recipes, 1 for cakes and 1 ½ for cookies.)

3 parts brown rice flour (or white, which has a more subtle taste).
3 parts cornstarch
2 parts soy flour (or sorghum if someone has a soy allergy)
1 part masa flour

Homemade Gluten-Free Bread

Thanks to the gluten free cooking school for this recipe!

If you don't have a bread machine, preheat your oven to 325 degrees.

1 Tbsp. active dry yeast
1 Tbsp. sugar
1 ½ c. water (hot tap water, but not too hot, or the yeast will die)
2 ½ cups Gluten-Free All-Purpose Flour Mix
2 tsp. xanthan gum
1tsp. salt
2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Mix the yeast and the sugar in a small bowl. I use a fork to blend as I pour in the water. Let this sit while you mix the other ingredients. The yeast should foam and bubble if it's doing what it's supposed to do.

2. Combine the flour, xanthan gum and salt in a large bowl, making sure it's well blended. A note on the mixing, I've noticed the texture of the bread is greatly improved if you let the mixer go for a few extra minutes. The xanthan gum activates and webs out better.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. The yeast should be bubbly by now, so you can add all of your wet ingredients to the flour mixture. Stir until all ingredients are well mixed. You don't need to knead this dough. You'll notice with gluten-free mixes, it's more of a cake-like consistency.

5. If you have a bread machine, you can dump it in there at this point and cook on the 80 minute setting. You don't need the paddle. If you don't have a bread machine, place the bowl in a warm place with a towel over it. (I choose the inside oven with a bowl of hot water underneath it, or I place it on top of the oven while it's preheating.) Let the dough rise for about 45 minutes or until it doubles in size. Then place it in a loaf pan and cook until a toothpick comes out clean. (I have an oven from the 1920's, so my cooking time is a little off. It will probably take anywhere from 20 minutes to 45.)

Now you can have bread, sandwiches and (gasp) toast! I know. This gluten-free thing isn't so bad after all. This recipe is delicious, healthy and only pennies on the dollar compared to the store bought loaves. Enjoy responsibly.

This article is from Sonja Stewart of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Cooking from Scratch: Where's the Work?

Thursday Bram — Tue, 25 Aug 2009 13:00:01 +0000

My grandmother loved the fact that she could go to the store and buy bread, noodles and all sorts of other food that she could have on the table in a matter of minutes. She remembered when she had to make all of her own bread, along with just about everything else. She did have access to canned vegetables and fruit, of course — because she had put them up herself, preserving whatever was fresh for later.

Over the past couple of years, I've moved more toward cooking as much from scratch as I can. Just last week, I made a big pot of pasta from scratch. As I've gotten into the habit of preparing meals that require a lot more time than opening a box, I've tried to isolate the places where the biggest concentration of work is in cooking from scratch, and see what I can do about it.

1. Doughs

I started out making bread without much more than my hands and a tiny hand mixer. For just about every kind of dough, my hand mixer just wasn't enough — even on no-knead recipes, I found that I almost always had to get my hands dirty in order to get all the ingredients combined. It's time-consuming, and I could quickly see the appeal of just running down to the store for my bread. But one kitchen appliance has just about eliminated the problem: a stand mixer. (See also: The 5 Best Mixers)

With a good stand mixer, it's easy to handle the entire kneading process for most doughs — without even touching the dough. A good mixer can even handle notoriously tough tasks, like kneading pasta dough. The downside is that a good stand mixer can be an expensive purchase: I've run the numbers on mine and even with the major difference in my food budget when I cook from scratch, it took a long time for the purchase to pay off. There are alternatives, of course. The best mixers, such as the well-known KitchenAid line, are very long-lived. There are mixers in my family that are older than I am. If you can find a second-hand stand mixer in good shape, you'll have less of an investment, and still be able to get the benefits.

2. Meat

The fact that we can buy just a single steak, ready to toss on the grill, is a major time-saving factor in the kitchen. But if you're trying to bring down your grocery bill, you're probably not buying just one steak. Many people buy their meat and poultry in bulk, or choose options like a whole chicken — it's a lot cheaper, even if you have to take it apart to get it ready to cook. If you buy in any kind of bulk, there are a couple of things (beyond a freezer) that can make the process much easier.

Buy freezer bags in bulk, as well, and pull out the masking tape and marker. An alternative is a combination of cling wrap and tin foil. The moment you bring meat and poultry home from the market, it's easiest to immediately divide it into meal-sized portions, preferably marked with the date and the contents. It's a lot faster to handle it all in one go, especially if you have to divide poultry or any other item that you don't want to defrost until you're ready to use all of it. A pair of poultry shears can also make the process a lot faster.

3. Soups and Sauces

On the surface, a soup from scratch doesn't seem like a ton of work: after all, you put everything in a pot and then ignore it for a while. But soups, sauces and other dishes that can require cooking over longer periods of time can be a bit of a problem if you aren't planning to stay home with it all day. Crockpots and other kitchen appliances that allow you to cook on a timer are key to being able to cook from scratch.

Admittedly, I still worry a bit about leaving a running crockpot when I'm out of the house. It's certainly not on the order of leaving the oven on while I'm out, but I'm not the biggest fan of leaving anything running while I'm not there to supervise.

4. Planning

One of the biggest sources of work that is necessary in cooking from scratch is planning out your meals ahead of time. If you're making bread for dinner, for instance, you need to know that with enough advance warning to not only mix up the dough but allow it to rise and then bake it. The same goes for getting food out of the freezer in time to defrost — it's not particularly a labor-intensive part of your day, but you won't be able to cook if it doesn't happen.

That means sitting down and planning out meals ahead of time. It's just a matter of getting in the habit, week after week — and it does get easier once you're used to doing it.

Where's Your Work?

Is there another part of cooking from scratch that seems to make up the biggest part of the workload for you? How do you handle those tasks? Is there a way to cut down on the time necessary, or at least handle it all in one go?

This article is from Thursday Bram of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread: