How to make bread stay fresh longer

getforfree · #1 (**permalink**) 05-02-2006, 08:55 AM

Yesterday I got lots of free bread from Albertsons. They had coupons there that print with your receipt when you buy something. So, I got the coupon and came back for the free bread. Guess what? I got another coupon, came back and got another. So now I have 7 loaves of french bread.
The problem is that my freezer is completly full. I double-baged the bread and just keep it on my kitchen counter. There is no space in my fridge either. We are trying to use it up as soon as possible. I made some pancake-shaped meatballs(to use instead of ham), and all we will be eating for the next few days is lots of sandwiges. +salads, fruits and drinks. So, if the bread will last like 5 days, will it get hard?

But I have a receipe to make sweet fried breadin case it would get hard:
. Mix egg and sugar (depends how much bread you have and how sweet you want it to be). Dip the slices of bread in that mix and fry it, about the same time as it takes for pancakes, and don't forget to greese the pan ( oil or butter or margarine is fine). Tastes good with milk or coffe.

Ima saver · #2 (**permalink**) 05-02-2006, 01:29 PM

We called that french toast!

debtdude · #3 (**permalink**) 05-03-2006, 12:27 PM

Don't store it on top of your fridge. Your refridgerator produces heat and that will effect the life of the bread. In your case, it might not be worth the extra hassle just to save a few pennies, especially if you go throguh bread quickly.

shelbylovesmelby · #4 (**permalink**) 05-04-2006, 05:45 AM

it does go hard fairly quickly, so what you can't use made breadcrumbs, rotate with other loaves in the freezer (take out what older in the freezer & trade with the newer stuff), or give it away to someone who can use 7 or appreciate it.

getforfree · #5 (**permalink**) 05-04-2006, 06:22 AM

Thanks for all your suggestions, we still have 5 breads left. We don't use it as quick as I thought we would even though we eat mostly sandwiches for the last 2 days. Looks like I will need to make some french toasts next week. Does anybody have any recepies that can use lots of crumbs. I know meatbals would, but is there anything else you can think of?

markio26 · #6 (**permalink**) 05-04-2006, 10:45 AM

were those catalinas from the store? i know my wag has catalinas now and i get free stuff each time i return to the store.. i got free suave lotion, 6 times already..

getforfree · #7 (**permalink**) 05-04-2006, 10:49 AM

it was not exactly catalina.
It was like an extra receipt where you had to call, take a survey, write the code down and come back and get free bread. I have a cell, so I could do it right away.

debtfreeme · #8 (**permalink**) 05-09-2006, 11:15 PM

make crutons. bake the bread til it ia hard then store in an airtight container. fresh crotons for your salads. I do this with extra bread. temp about 170 for about an hours after you cut it into little pieces. works great as long as the container is air tight! sprinkle flavoring on before you bake, bakes right in. great in soups too.

getforfree · #9 (**permalink**) 05-13-2006, 09:36 AM

Thanks, everyone, for your advices.

Yesterday we finally finished the last loaf of bread. When I opened it, it was still soft, but some parts had mold (or somethink that looks like it), so I cut off those parts with knife, and we finished the rest of it for dinner (sandwiches). So, 7 1-pound breads lasted us 12 days. And on those days we used much less of the other food, than we normally do. This week food shopping was only milk (4gal), meat (10lb), some spices, so I spent about $40, and we still have lots of meat left for the next 2 weeks to use. And I also got some fruits and veggies from farmets market, add $10 to that.

flash · #10 (**permalink**) 05-23-2006, 04:05 PM

Next time make baked fondue! YUM. Or a strata. Excellent.

getforfree · #11 (**permalink**) 06-24-2006, 06:54 PM

Quote:

Originally Posted by flash

Next time make baked fondue! YUM. Or a strata. Excellent.

What is a baked foudue? How do you make it? I have some extra bread now that is getting gard, so I need to cook something with it. I hate to waste usefull stuff.

flash · #12 (**permalink**) 06-25-2006, 03:37 PM

Sort of a cheese souffle, only super easy, and adaptable. I substitute just about anything, alter type of bread and flavor of cheese, amounts, whatever to suit what I have...

4 white bread slices
1 cup shredded or slivered American cheese (I use cheddar, swiss, munster...)
4 eggs (or substitute)
2 cups milk
1 tsp salt
1/2 tsp dry mustard

1. tear or cut bread into 1-inch squares (perfection doesn't matter)

2. in greased 1 1/2-quart casserole, arrange half of bread square; top with half of cheese; repeat (bread layer, cheese layer).

3. In medium bowl with wire whisk or hand beater, beat eggs with rest of ingredients; pour over cheese.

4. Set casserole in shallow baking pan on oven rack; fill baking pan with enough hot water to come halfway up side of casserole.

5. Bake in 350 F oven 1 hour and 25 minutes, or until puffed and golden. Serve at once.

getforfree · #13 (**permalink**) 06-25-2006, 04:24 PM

Thanks.

Right now because it's hot, I am trying to avoid using oven. I would need to think about something else. But I will try your recipe when it will get colder, Thank you.

flash · #14 (**permalink**) 06-26-2006, 04:07 PM

How about a stratta? Microwave works well.

meenah · #15 (**permalink**) 07-03-2006, 12:46 AM

we like fresh french bread pizzas. even in the heat. cut lengthwise we use an electric skillet with garlic butter, crisp the cut side then spread with warm leftover spagetti sauce sprinkle with leftovers from taco night, grated cheese, olives, tomatoes. (or make taco pizza!) everyone can make their own 1/2 or 1/3 of the slice preparing dinenr can be a family event. eat outside as a picnic.