Other

Stale bread

Bread a day or more old, dry enough to soak up liquid or to grind into crumbs without turning to paste. It is the same wheat loaf, only older.

Origin

Yesterday's loaf, kept for cooking.

The flavour has concentrated a little as water left the crumb.

Cube it for puddings and salads, or blitz it for crumbs. Very hard bread can be revived with water and a hot oven.

A bread bin. Once it is mouldy, it is no longer usefully stale. It is spoiled.

Per 100 g. Estimate.

Typical published averages for this kind of ingredient (USDA-style tables). Estimate only — not a lab test of your packet.

Allergens: Wheat

From this ingredient's notes in the catalogue. Not a chatbot.

What is Stale bread?

Bread a day or more old, dry enough to soak up liquid or to grind into crumbs without turning to paste. It is the same wheat loaf, only older.

How do I use Stale bread?

Cube it for puddings and salads, or blitz it for crumbs. Very hard bread can be revived with water and a hot oven.

How do I store Stale bread?

A bread bin. Once it is mouldy, it is no longer usefully stale. It is spoiled.

What does it taste like?

The flavour has concentrated a little as water left the crumb.

What allergens should I watch?

Wheat. Check the packet in your kitchen.

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