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:
|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.
In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread.
|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