Let’s talk BASICS here. At Yelton Manor Bed and Breakfast, we are proud to create and serve so many wonderful foods! But we are also proud of how we reduce waste and use the nutritious food we create in as many “extended” ways as possible.
If you go to all the trouble of making fabulous whole grain breads, bagels and English muffins, it makes sense to turn the leftovers into fabulous bread crumbs. Our standard home made bread (See “Allegra Bread” on this blog!) has amazingly healthy (and pricey!!) ingredients like whole grain flour, wheat germ, millet, chia seeds, ground flax seed, pumpkin and sunflower seeds, steel cut oats, poppy, sesame and caraway seeds. If half a loaf goes stale, there is no way I am feeding it to my birds (who already get a pretty fabulous diet at the feeders as it is!). I turn it into topping for mac and cheese, summer vegetable tians and lasagna, green bean casserole, everything that reads “bake until bubbly”, you name it.
If you collect all your leftover breads that make their way through your breakfast, lunch and dinners–it hardly matters the varieties–and freeze them, at some point (when you have a leftover hot oven, ideal!) you can pull it all together and make yourself some bread crumbs.
You can bake the bread in slices first and then pulse in the food processor, or pulse first and bake after. The internet is full of techniques for making home made bread crumbs. Seriously, just do it. Save in Ziplock bags, date and store.
It may seem expensive to eat well every day, but if you plan, shop and cook smart, also conserve and preserve wisely, fine dining can be yours every day. It’s about a pattern, a practice, a system in place to assure your health efficiently and deliciously, and within your budget.
Don’t buy bread crumbs. Make them yourself!!!!