Surveys show that bread is among the top 5 most wasted foods. That’s not a surprise, bread is inexpensive, accessible, and a staple in the Western diet. But bread doesn’t have to be wasted. Here are three tips to keep from wasting bread.
Buy or Make Only What Bread You Need
Personally, I stopped buying bread. I don’t eat it often, the ingredients are shelf-stable, and it’s easy to make. This week's recipe, “Thirty Minute Muffins,” could easily be made into a loaf of bread by using a loaf pan instead of a muffin tin. If you don’t want to make your own bread, put it on your shopping list and buy only as much as you need.
How Much Bread Do I Need?
The standard loaf of bread is 24 slices.
To make a sandwich every day you’ll need 14 slices a week.
That's less than one loaf a week.
Freeze What Bread You're Not Going to Use
Sometimes we get a good deal, or plans change. That’s when the freezer becomes your best friend. Before bread goes bad, put it in a freezer-safe bag, and freeze it! You can pull out a few slices at a time and use them for grilled sandwiches or toast in the future. If you have bread that you’re not going to use in the next week- freeze it!
Did extra slices of bread go stale? What can you do with the heels? Dry and crush up your bread into crumbs. Add them to soups to thicken the broth, to salads for an extra crunch, in your pasta for a little extra zing, or season them and bake them into other savory dishes.
Thirty Minute Muffins
2 cups milled grains like flour
1/2 cup sweetener like sugar
1/2 tsp salt
1/2 tsp baking powder
2 eggs (or vegan alternative)
1 cup milk (or non-dairy alternative)
Preheat your oven to 450*F
In a bowl mix your dry ingredients (flour, sugar, salt, and baking powder).
In a separate bowl mix your wet ingredients (eggs, milk, and oil) until consistent.
Blend your wet ingredients into your dry ingredients.
Line your muffin tin with liners or grease your pan.
Pour into your muffin tin or loaf pan.
Bake for 20-30 minutes.
Remove, cool for a few minutes and remove from the pan.