The great
thing about bread pudding is that it's a way to prevent food waste, by utilizing leftover bread that might otherwise get tossed.
Slow - cooked, caramelized onions add incredible flavor to a stuffing that's not
all about the bread.
Just about any bread can be made with sourdough, and any bread that was made before the mid to late 1800's was, more than likely, originally made with sourdough.
So if have gotten your attention, feel free to read my post
about bread baking and then head back to this recipe!
I have the same
feelings about bread, cinnamon and sugar as you — these turned out way better than I initially thought too!
I'm a baker so am very picky
about breads of any sort (including pizza) and this was good.
I'm sorry to hear about the pizza though, glad you still got to enjoy it — totally know what you
mean about the bread excitement!
I can't totally explain it, but something
about bread cubes with lots of butter and poultry seasoning captures our emotions more than all the other stuff combined.
And great ideas for ways of using «failed» loaves (
how about bread pudding?)!
I hate to be so
negative about this bread because it really does have a great taste to it, but it doesn't seem to be functional.
If you want to feel even more
rosy about the bread you're eating, go for sustainably produced grains.
Also from what I've been
reading about bread the starter really helped created the structure inside that I was looking for.
Slow - cooked, caramelized onions add incredible flavor to a stuffing that's not
all about the bread.
The best
part about this bread is that it is not too sweet, so it doesn't taste like a chocolate cake just in case you are wondering!