_Bread Tips..
To warm.. Spritz with water and put in 400 degree oven for 6 minutes.
To Freeze.. Leave in bag, put in a zip lock bag and freeze up to 2 to 3 months without affecting the flavor.
Spreads and toppers.. Real butter only (no margarine or fake butter), cream cheese, nut butter, homemade jams, marmalade's and jellies, or drizzle with a good extra virgin olive oil.
Uses for old or extra bread.. Croutons, bread crumbs...both these can be frozen. Another great use is bread pudding, see recipes below.
Recipes...
French toast.. Whip eggs with half & half or milk, add a drop or two of vanilla and a sprinkle of raw sugar. Slice Cinnamon or Fruit Nut bread in 3/4 " thick slices, brown in olive oil ( I always add a teeny weeny bit of turmeric to the olive oil to keep it from oxidizing ). The Grand kids love this! I also add turmeric to their scrambled eggs and they love it. Turmeric is an anti-fungal, anti-bacterial, and also an anti-viral.
Savory Parmesan Dipping Sauce.. In small sauce pan on med. heat put 1 cup olive oil with a teeny weeny bit of turmeric, add 1tsp sea salt, 1/4 tsp pepper, 2tsp marjoram, 2tsp basil, 1/2tsp ground sage,1tsp garlic powder, ( red pepper flakes if you like it
spicy ). Heat for just a couple minutes then remove from heat. Let cool for 10 minutes and add about 3/4 cup of good grated Parmesan cheese with no fillers ( 4C is a good brand ). Stir well, pour over 1x1" pieces of bread...this sauce is really good with the Spinach Feta.
Bread Pudding with Bourbon Sauce.. In a large bowl combine one pound of country french bread into 1" chunks and add one quart whole milk, set aside for 30 to 60 minutes. Melt 3tbls of butter in a baking dish, and set aside. In a medium bowl beat 3 eggs until frothy, stir in 2 cups of sugar until well mixed. Add 2tbls vanilla, 1 tsp ground ginger, 1 tsp ground cinnamon, and 1 cup of golden raisin's and blend well. Add the sugar and egg mixture to the bread and milk and mix well then pour into baking dish. Let sit at room temperature for 30-60 minutes. Pre-heat oven to 375 degrees, bake until pudding is set (about 1 hour).
Bourbon Sauce.. In the top part of a double boiler cook 8tbls of butter, 1 cup of sugar over simmering water. Whisk until the butter is melted, and the sugar is dissolved. In a small bowl beat an egg until frothy and gradually whisk it into the butter sugar mixture. Remove from heat and stir in 1/4 cup high quality bourbon. Pour into a sauce boat and serve with the bread pudding. Serves 10-12.
To warm.. Spritz with water and put in 400 degree oven for 6 minutes.
To Freeze.. Leave in bag, put in a zip lock bag and freeze up to 2 to 3 months without affecting the flavor.
Spreads and toppers.. Real butter only (no margarine or fake butter), cream cheese, nut butter, homemade jams, marmalade's and jellies, or drizzle with a good extra virgin olive oil.
Uses for old or extra bread.. Croutons, bread crumbs...both these can be frozen. Another great use is bread pudding, see recipes below.
Recipes...
French toast.. Whip eggs with half & half or milk, add a drop or two of vanilla and a sprinkle of raw sugar. Slice Cinnamon or Fruit Nut bread in 3/4 " thick slices, brown in olive oil ( I always add a teeny weeny bit of turmeric to the olive oil to keep it from oxidizing ). The Grand kids love this! I also add turmeric to their scrambled eggs and they love it. Turmeric is an anti-fungal, anti-bacterial, and also an anti-viral.
Savory Parmesan Dipping Sauce.. In small sauce pan on med. heat put 1 cup olive oil with a teeny weeny bit of turmeric, add 1tsp sea salt, 1/4 tsp pepper, 2tsp marjoram, 2tsp basil, 1/2tsp ground sage,1tsp garlic powder, ( red pepper flakes if you like it
spicy ). Heat for just a couple minutes then remove from heat. Let cool for 10 minutes and add about 3/4 cup of good grated Parmesan cheese with no fillers ( 4C is a good brand ). Stir well, pour over 1x1" pieces of bread...this sauce is really good with the Spinach Feta.
Bread Pudding with Bourbon Sauce.. In a large bowl combine one pound of country french bread into 1" chunks and add one quart whole milk, set aside for 30 to 60 minutes. Melt 3tbls of butter in a baking dish, and set aside. In a medium bowl beat 3 eggs until frothy, stir in 2 cups of sugar until well mixed. Add 2tbls vanilla, 1 tsp ground ginger, 1 tsp ground cinnamon, and 1 cup of golden raisin's and blend well. Add the sugar and egg mixture to the bread and milk and mix well then pour into baking dish. Let sit at room temperature for 30-60 minutes. Pre-heat oven to 375 degrees, bake until pudding is set (about 1 hour).
Bourbon Sauce.. In the top part of a double boiler cook 8tbls of butter, 1 cup of sugar over simmering water. Whisk until the butter is melted, and the sugar is dissolved. In a small bowl beat an egg until frothy and gradually whisk it into the butter sugar mixture. Remove from heat and stir in 1/4 cup high quality bourbon. Pour into a sauce boat and serve with the bread pudding. Serves 10-12.
