What does one do with a half a loaf of dry, ossified German bread? I know about French toast (arme Ritter) but it's too hard to slice. Any other ideas?
roast in garlic oil, throw in soup. I actually let bread dry for that. bean-cabbage-veggie-white wine-fond, sausages if you like and then soak the bread in your soup bowl. inspired by italian ribollita.
you might be able to soften it enough to cut it by heating it with moisture. Like, wrap it in a damp kitchen towel or splash water on it, then put it in the oven for a few minutes. Cut it soon after taking it out before it hardens again. Some breads also soften when you microwave them.
@wohali I ended up doing this: put the loaf under running water for a few seconds, wrapping it in tinfoil, and putting it in the oven. I was shocked to discover this worked. The bread was not perfect, but it was very edible.
@M. Verdone I am tempted to say “look at it, and you won't ever suffer from hunger, because suddenly a lot of other things will look edible in comparison, such as shoes”, but maybe that requires proper (Pratchett's) Dwarven bread rather than German.
I've put big pieces of bread in milk to make bread cake¹ and usually after a night in it they tend to be soft enough to break down, but if it's very big it may need some help?
¹ leftover bread soaked in milk overnight, add jam, maybe dried fruit, if it's too liquid something like oats or starch or bread crumbs, if it's too dry something liquid like fruit juice or syrup, mix everything, put into a mold, put it in the oven at 180°C until it feels cooked enough (20-30 minutes, usually)
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Rachael L
in reply to M. Verdone • • •M. Verdone
in reply to Rachael L • • •Rachael L
in reply to M. Verdone • • •Well shoot. Sometimes our hard bread gets to "omg going to cut myself with bread knife" but still able to slowly rip off smaller pieces.
I wonder if grating is possible? Could maybe use as bread coating for something else?
Su-Shee
in reply to M. Verdone • • •Su-Shee
in reply to Su-Shee • • •M. Verdone
in reply to Su-Shee • • •Su-Shee
in reply to M. Verdone • • •hammer or kitchen cleaver or a small hand saw?
other than that: "let sit until May 1st, then paint brick color.."
Leifur Halldór Ásgeirsson
in reply to M. Verdone • • •M. Verdone
in reply to Leifur Halldór Ásgeirsson • • •Elena ``of Valhalla''
in reply to M. Verdone • •@M. Verdone I am tempted to say “look at it, and you won't ever suffer from hunger, because suddenly a lot of other things will look edible in comparison, such as shoes”, but maybe that requires proper (Pratchett's) Dwarven bread rather than German.
I've put big pieces of bread in milk to make bread cake¹ and usually after a night in it they tend to be soft enough to break down, but if it's very big it may need some help?
¹ leftover bread soaked in milk overnight, add jam, maybe dried fruit, if it's too liquid something like oats or starch or bread crumbs, if it's too dry something liquid like fruit juice or syrup, mix everything, put into a mold, put it in the oven at 180°C until it feels cooked enough (20-30 minutes, usually)
like this
M. Verdone e discontinuity like this.
M. Verdone
in reply to Elena ``of Valhalla'' • • •Elena ``of Valhalla'' likes this.
Ambrose
in reply to M. Verdone • • •I'd bake it on a low heat (120°C ish) until brittle and then use it for croutons.
I'm assuming it's a rye/black bread, and remembering I told myself I'd try making a buckwheat pumpernickel