Drying bread in the oven is a useful trick to learn to prepare the key ingredient of many recipes. Homemade crusty bread can be used in many dishes, from soups to fillings to pudding. Drying fresh bread is simple and gives you a way to reuse the already cut slices that have become stale. All you have to do is slice the fresh bread and bake it in the oven until golden and crisp. After drying it, you can keep it until you are ready to use it as a component of many satisfying and delicious recipes.
Steps
Part 1 of 3: Cutting the Bread
Step 1. Preheat the oven to 120 ° C
Before you start making bread, turn on the oven and let it warm up. The cutting process does not take long. Since the bread is delicate, turn the oven on to a low temperature to avoid burning it.
At higher temperatures, bread dries more easily. It can be a good option if you want it to become extremely crunchy or if you need to cut it into large pieces because it is required by the recipe you are making. However, the chances of accidentally burning it increase as the temperature rises, especially if you intend to cut the bread into small pieces
Step 2. Make slices about one and a half centimeters thick if you start from a whole loaf
If you are using a whole loaf of bread, you will first need to cut it into pieces. Establish the number of slices based on the recipe you want to prepare and try to make them as uniform as possible so that they all dry at the same time.
- A slice of bread from a medium-sized loaf equals about 20g if you cut it into cubes or 30g if you crumble it.
- If you want to save time, buy pre-sliced bread.
Step 3. Cut the slices of bread into cubes about one and a half centimeters wide
Place the slices of bread on the cutting board horizontally, then cut them with a sharp knife. Cut each slice first vertically and then horizontally to make cubes. The cubes should be uniform in size, but don't worry if not all of them are perfectly identical.
- Do not remove the crust from the bread. It won't affect the finished product, so there's no need to delete it unless the recipe specifies it.
- One and a half centimeters is a perfect size if you want to use bread to make a filling and in general for most recipes. However, if you want you can cut the bread differently, but this will affect the time it takes to dry it in the oven.
Part 2 of 3: Toasting and Storing Bread
Step 1. Spread the bread cubes into a metal baking pan
Use a pan with sides, for example the one you use to make cookies, and distribute the cubes of bread well so that they do not overlap. Since you want them to dry out, you don't have to worry about them sticking to the pan; however, if you wish, you can line it with paper or a non-stick mat. Make sure the bread cubes are arranged in a single, even layer before putting them in the oven.
- If the size of the pan allows it, leave some space between one piece of bread and the other to ensure that they acquire an even browning. It is enough to space them about half a centimeter.
- The cubes should be scattered inside the pan and arranged in a single layer so that all receive the same amount of heat. If there are many, it is better to dry them in the oven a little at a time instead of trying to get them all into the pan.
Step 2. Check the bread after 10 minutes
Place the pan on the center shelf of the oven to ensure air is circulating both above and below. Since you are using a low temperature, the bread should not burn, but it is still best to avoid losing sight of it and not leave it in the oven for too long.
- The time required to dry the bread depends on the type of oven and the temperature at which it is set. Also, you have to keep in mind that if you have cut the bread into large pieces it will take a lot more time.
- If you want to bake several pans at the same time, consider turning them 180 degrees after about ten minutes. Check the bread before taking it out of the oven and let it dry again if necessary.
Step 3. Remove the bread cubes from the oven when they are crisp and golden
Make sure they have become hard before removing them from the oven. Give them a few more minutes if they're still soft.
The bread will be completely dry when it is crisp and slightly golden. If after 10 minutes the bread cubes are still not dry, put them back in the oven and check them often. Depending on the type of oven, the temperature at which it is set and the size of the bread cubes it may take up to 30 minutes to dry completely
Step 4. Flip the bread over and return it to the oven if it is still soft
Shake the pan vigorously to turn the bread cubes to the softest side. Return them to the oven at the same temperature for 5-10 minutes, until they are evenly crisp and golden. Do not lose sight of them while they are in the oven so as not to risk burning them.
If you are concerned that the bread will burn, try turning off the oven and leaving the door open. Let it dry in the residual heat for 10-15 minutes. If it is still not crunchy enough, you can turn the oven back on and you won't have the risk of burning it and having to throw it away
Step 5. Remove the dried bread from the oven and let it cool for at least 10 minutes
When the bread has reached the perfect consistency, remove the pan from the oven and place it in a corner to cool. Find a spot in the kitchen where the bread is widely exposed to the air and allow it to be cool to the touch before using or packing.
If possible, transfer the bread to a rack so that the air circulates better and cools down faster. It's an optional option and it can be tricky to arrange lots of small cubes of bread on a rack, but if you're in a hurry it can save you time
Step 6. Store dry bread in an airtight container and use within a week
You don't have to do anything special to store dry bread. All you need is a container (or more than one depending on the quantity) with an airtight seal. If you prefer, you can use resealable food bags. Dry bread will hold up well both at room temperature and in the refrigerator. Label the container specifying the preparation date and the expiration date of the bread.
Dry bread can also be frozen to last up to 2 months. Use an airtight container suitable for freezing food
Part 3 of 3: Using Dry Bread in Recipes
Step 1. Crumble dry bread if you need breadcrumbs
If you have stored it in a food bag, you can have fun crushing it by hand or hitting it with something hard, such as a rolling pin. The easiest way to crumble it is to put it in the food processor, but it's less fun. For an ideal result, the bread crumbs should be the size of a grain of rice. Homemade breadcrumbs are useful for several uses.
- You can use it for example in meatballs or meatloaf; it will keep the meat juicy and give it a more compact and at the same time lighter texture.
- Breadcrumbs are also useful for breading or gratinating, for example you can spread it on macaroni and cheese or use it to bread chicken cutlets.
Step 2. Cook the bread cubes in the broth if you want to make a filling
Convert a loaf of bread into a delicious preservative-free filling. For a basic recipe, sprinkle the bread cubes with herbs, such as sage and thyme, before drying them in the oven. Once ready, dip them into the chicken broth with cooked onions and celery. You can use this stuffing to stuff turkey or all kinds of meat or fish.
- Try using a small teaspoon of sage and thyme, half a teaspoon of sea salt, and a sprinkle of black pepper. Grease the bread cubes with 2 tablespoons of oil and mix them to make the spices adhere better.
- Add a little broth, just enough to moisten the bread. Adjust the amount of broth according to the amount of the bread, but be careful not to add too much liquid so as not to make the bread soggy.
Step 3. Turn dry bread into croutons to add to soup or salad
Remove the crust from the bread before cutting it, then brush the cubes with melted butter and sprinkle them with, for example, grated Parmesan and garlic powder before putting them in the oven to make them crisp. If you prefer, you can avoid seasoning them and let them absorb the aromas of the soup or salad.
Croutons are great for adding to onion or fish soup, for example, but they are also great on their own
Step 4. Make the bread pudding to serve as a dessert
For pudding, it is best to use a sweet bread, such as brioche bread. After letting them dry in the oven, put the cubes in a baking dish and pour over a beaten egg to which you will have added some spices. Let the bread absorb the egg (for about 15 minutes), then place the pudding in the oven and cook until it solidifies and darkens.
- For a simple but tasty version of bread pudding, mix 5 beaten eggs, 200g sugar and 60ml milk. You can add any spices you like, such as vanilla, nutmeg, and cinnamon.
- Bread pudding has a moist, spongy texture. You can decorate it with sugar syrup and berries for an extra note of flavor.
Step 5. Convert the slices of bread into delicious French toast for breakfast
Slice the bread into thicker slices than normal (about two and a half centimeters) and don't cut it into cubes. Dip it in a mixture of beaten eggs and spices to moisten it and give it flavor, then fry it in butter over medium heat. As a last step, place the slices of bread in the oven and wait for them to become evenly crunchy and golden, then garnish them for example with maple syrup and berries.
- It's easy to combine spices and come up with new toppings, for example you can use two beaten eggs, 120ml milk, vanilla, cinnamon and allspice.
- To make French toast it is best to use soft egg bread, such as brioche bread. Do not use a type of bread with a thick crust, full of holes or the one for sandwiches.
Advice
- Oven-dried bread is crisper and tastier than bread that is simply left to harden and go stale. When it gets stale it is harder and more rubbery.
- Day-old or slightly stale bread is easier to dry in the oven than fresh bread.
- Keep the plastic bag of bread aside and use it for storage after drying. Make sure you have sealed the bag well so that the bread stays fresh and crunchy.
- If the weather is humid, it may take longer to dry the bread. Try leaving it in the oven off overnight.
- Humidity is the enemy of dry bread, so putting it in the refrigerator is superfluous and counterproductive, unless you use a container that guarantees proper ventilation.
- The type of bread does not greatly influence the method, unless you want to prepare a dessert. Experiment with different varieties of bread, such as wholemeal, rye or enriched with seeds or cherry tomatoes.
