by Pam Anderson
from Fine Cooking #100, pp. 20-21
The lure of a crusty, freshly baked French loaf—or two (yes, most big box stores sell them in pairs)—is irresistible. But two pounds of bread is a lot to go through, no matter how many sandwiches, crostini, or breadcrumbs you make. The trick is to have a stash of delicious recipes that use it up in creative ways, like a gingery summer berry trifle or a chilled fresh tomato and bread soup with basil that’s like summer in a bowl.
View the French Bread Ingredient Profile.
French bread recipes:
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| Chilled Fresh Tomato, Basil, and Bread Soup Bread helps thicken this lovely summer soup, and blanching the basil before puréeing helps its color stay fresh-looking. |
PLT Salad In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread. |
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The big buy: What: French bread (two-pack) How much: 2 lb. How to store: Keep leftover bread in gallon-size zip-top freezer bags at room temperature for up to two days. This way, the crumb stays fresh longer; the crust will soften, but it will quickly crisp up again if toasted or heated in a warm oven. To freeze bread, wrap it in foil and put it in zip-top bags. It will keep for up to a month. |
| Summer Berry Trifle Use any type of berry you like—just make sure you choose the ripest, tastiest ones available. The bread will soak up all their sweet juices. |
Photos: Scott Phillips
