Since I’ve been baking my way through the Bread Baker’s Apprentice, some the breads that I’ve made are new-to-me, like Antos, a Greek Celebration bread or Casatiello, a hearty Italian brioche. Others, like simple quick-breads, are a welcome change from the kneading and proofing of a lot of the BBA recipes.
I occasionally feel pangs of guilt for the amount of time, energy and unbleached bread flour I’ve invested in what is, essentially an experiment. While the challenge has pushed me to bake outside of my comfort zone and experiment with new recipes, I often wonder if I would be better off spending my time, energy – and the money spent on unbleached bread flour – on nutritious breakfast, lunches or dinners.
A 2004 study reported that Americans toss approximately $75 billion in food each year, which is alarming when you think of how much food that could feed hungry children winds up in the garbage disposal. To give myself insurance on food waste, I sometimes like to think of new salad, sandwiches and dessert recipes that are a surefire way to use up any extra slices and loaves that might otherwise lurk in my freezer.
No matter how ubiquitous of a bread, I always like to try to do something a little inventive with cornbread. Aside from the basic variation pictured above which is a perfect accompaniment to a barbecue dinner, there are plenty of ways to spice up a simple bread, by making croutons, a delicious summer salad or even a honey-glazed variation that would make for a great dessert.
How do you reuse leftovers to avoid wasting food?