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Big Buy: French Bread

French Bread: Making the most of a favorite food find from a warehouse store.

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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 PLT Salad
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.
Summer Berry Trifle 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


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