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3 Things You Can Make with a Flopped Loaf of Bread (and 1 Thing You Shouldn't Make)

Learning to bake bread is a journey, and along the way, there will probably be some loaves of bread that "flop".  We call them "brick bread" in my family, while others refer to them as "door stops".  For whatever reason, the gluten didn't develop, the bread didn't rise, and the finished result looks just plain ugly.  

Don't be discouraged!  This happens to me all the time!  Think back over the bread making process and try to identify where things went wrong.  Then decide how you can do things differently and make another loaf!

If you have a loaf that is dense but almost edible, try slicing it thinner.  The thin slices may be enjoyable if toasted and spread with you favorite topping.

Here are 3 other ways to prevent your brick bread from going to waste:

1.  Breadcrumbs

Place the bread in a food processor and pulse until you have fine crumbs.  Freeze and use as needed!

2.  Bread Pudding

A dense, dry loaf of bread can be transformed into a comforting dessert if soaked and baked in a custard mixture.  Berries, bananas, peaches, apples, or chocolate chips can be added for variety!  I would recommend allowing the bread to soak in the custard mixture for at least 30 minutes but preferably several hours to soften before baking if you are using "brick bread".

There are many great recipes out there, but here is a simple one to get you started.

3.  Egg Breakfast Casserole

As with the bread pudding, the mixture of milk and eggs will soften the bread and transform it into a filling dish for breakfast (or any meal of the day).  If you are a using a "brick bread" I would recommend allowing the bread to soak in the egg mixture for at least 30 minutes but preferably several hours to soften before baking. 

I have not personally tried this recipe but it looks very similar to the one my family likes.

What Not to Make With Brick Bread

Croutons may sound like a good way to use up flop bread, but unfortunately, I've found that brick bread = brick croutons.  There's no getting around it.  If you want to make croutons, use a light fluffy loaf of bread for crispy croutons that won't chip a tooth.

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