There are people in the world so hungry, that God cannot appear to them except in the form of bread. Mahatma Gandhi

Bread has formed an important part of working family’s diet since the repeal of the 1815 Corn Law.  For those who do not recall their high school history, the 1815 Corn Law was introduced by a parliament predominantly consisting of landed gentry, set on protecting their private income against cheaper foreign corn imports.  It took the Irish potato famine, a natural disaster, along with poor British harvests before a stagnant UK economy was revived in May 1846 with the repeal of the Corn Law.

Today, 99% of households are believed to include a bread related product in their diet.  Unfortunately, bread has a relatively short shelf life making it top of the waste list both in the home as well at the point of sale.

 

Cut price bakery products are the most likely to be picked up for a knockdown price on a regular basis at local supermarkets.  So long as your freezer has a decent capacity, it is easy to pick up a variety of bakery items for pennies.  I am not just talking about sliced bread, but Danish pastries, scones and cakes.  Just think, with a little planning you could be enjoying an indulgent weekend breakfast of Danish pastries or afternoon teas on a regular basis.

Getting back to waste in the home, those last few bread slices or roll too stale for sandwiches can still be included in the domestic menu.  Any savoury bread product can be whizzed into bread crumbs in a food processor and frozen for future use.  If you do not have a food processor, leave the bread out to dry even more before grating it into crumbs.  I collect crumbs from different bread types in one bag as this makes for an interesting coating on breaded chicken or pork recipes’. 

I have turned left over garlic bread into crumbs and successfully used it to top a lamb cassoulet.  However, be sure to mark up any strong flavoured products separately.  Bread crumbs are an ideal way of bulking out mince when making burgers or a meat loaf, making a little meat go a long way.

Bread and butter pudding may be old fashioned but it is a great way to use up six slices of stale bread.  In addition, it is filling and good for children due to its milk and egg content.  

English Bread and Butter Pudding

6 slices of bread, crusts removed (turn crusts into bread crumbs)

50g English Butter

50g Sultanas (currants work just as well)

40g Caster Sugar

2 Eggs

568ml Milk (1 pint)

1. Thickly spread the bread with butter.  Cut into fingers, squares, or triangles depending on your preference.  Lay half the bread in a buttered 1-litre ovenproof dish.  Sprinkle with all of the fruit and half of the sugar.
2. Top with the remaining bread, butter side up.  Sprinkle with the balance of the sugar.
3. Beat the eggs and milk together before straining over the bread.  It is important to strain the liquid to ensure you do not get a layer of scrambled egg.
4. Leave to stand for 30 minutes in the fridge, or overnight if prefer, so that the bread can absorb the milk. 
5. Bake in the oven at 160°c for 45 minutes to 1 hour, until set with a crisp golden top.

  

As an alternative, spread the bread and butter with marmalade and omit the fruit.