NO country goes wild for bread quite like Ireland during a time of crisis.
Last week shelves in nearly every supermarket were cleared out ahead of destructive Storm Eowyn’s arrival.
Sales manager for Too Good To Go Ireland, Machaela O’Leary, said: “Bread is a staple in almost every Irish household, but it’s also one of the most commonly wasted foods with 41 per cent of people reporting they throw away bread, according to the Environmental Protection Agency.”
But there are a number of ways that you can prolong the shelf life of the bread.
Here, Too Good To Go has shared practical and sustainable tips to help households make the most of their bread and reduce waste...
BETTER STORAGE
CLOTH bags are the best option for storing bread to retain its goodness longer.
A surprising tip is to put a potato in the bag as well, which prevents the loaf from drying out as quickly.
Wherever you store your bread, make sure it’s dark, dry and fairly cool – a bread box is the ideal place and can be bought for a good price at many stores.
You should clean out any bread bins or cupboards regularly for mould.
If you have made your own bread, let it cool fully before slicing it and then packaging or freezing it.
EASY FREEZY
YOU can freeze bread for up to three months – just make sure it’s in a clean, sealed bag.
Almost every type of bread can be frozen, to extend its shelf life considerably.
Toasting from frozen is actually the best way to avoid unnecessary waste, by using what you need as and when.
Thawing bread is as just easy as freezing it. To thaw it, you can remove it from the freezer and let it defrost on your counter for between one and three hours.
Or, you can thaw it in the fridge overnight while keeping it in its packaging.
BAKE LEFTOVERS
THERE are many recipes that incorporate bread and help you to use it before it goes out of date.
During the Covid-19 pandemic, everyone was making banana bread – and this is a very simple and fast way to bake.
The quick bake is perfect for using up two different types of food that might be going out of date – bread and bananas.
Or, you can make a range of bread bakes or frittatas filled with whatever you want, which can also be made in the air fryer.
FRENCH TOAST
KICK-START your weekend brunch with some homemade French toast.
All you need is some cupboard staples such as eggs, vanilla extract, ground cinnamon and a bit of butter and salt and hey presto! A planet (and budget) friendly brunch.
And you can even be adventurous with it, adding in whatever ingredients you want.
You can add fruit for a sweet and healthy meal, or chocolate chips and even Nutella to start your day on a sugar rush.
BREAD AND BUTTER PUDDING
BREAD and butter pudding is a favourite for many, available in many stores and restaurants across Ireland and England.
But did you know it is super simple to make?
All you need is your stale bread, milk, eggs, sugar, lemon, sultanas, butter, double cream and vanilla.
It is commonly regarded as a comfort food and is so simple to make – what’s to lose?
And you can play around with the recipe and add different ingredients to sweeten it up or make it savoury.
PANZANELLA SALAD
MAKE your mouth feel like it’s the middle of summer by whipping up a classic Tuscan Panzanella salad.
Perfect for leftover sourdough or ciabatta, blend some basil in a food processor with capers and olive oil.
Transfer half of the herby oil to a bowl, add the bread and mix, then set aside. Place the tomatoes in a bowl and lightly squash them.
Mix with the olives, onion slices and a drizzle of olive oil. Add the bread, the herby oil and the vinegar, and mix well.
