Drying store bought bread for stuffing
I am drying a loaf of sourdough on my counter. There is a lot of it, so I will need to store some of the dried cubes. My question is, how do I store it and how will I know if it is no longer good to cook with? Also, is it better to just put it in the oven to dry it rather than on the counter?
Best Answer
There are two types of bread for stuffing. If you're aiming for the dry type, a very low oven would be better.
If you have room in your freezer, that would be a good place to store the bread you're planning to use later to make stuffing.
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Quick Answer about "Drying store bought bread for stuffing"
Dry bread for stuffing by waiting for it to turn stale or speed the process up by cutting it up into ½ inch cubes and allowing them dry at room temperature for two to three days. Alternatively, put the chunks of bread onto a baking sheet and pop them into the oven at 250°F for 20 to 30 minutes.How do I dry out my bread for stuffing?
Giving your bread a quick bake in a 350\xbaF oven will starve it of its moisture\u2014which is exactly what you're looking for. Cut your loaf into evenly sized cubes or slices (depending on what you're making), and toast them, dry, for 15 to 20 minutes, or until lightly golden brown. Proceed with your recipe.Do you need to dry out bread for stuffing?
While you can use almost any bread \u2014 cornbread, bagels, or even frozen waffles \u2014 to make stuffing, it needs to be dried or \u201cstaled\u201d first. Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.How long does bread need to dry out for stuffing?
To dry bread cubes in the oven: Place cubes in an even layer and bake until bread is dried out, about 30 to 40 minutes.How do you dry out bread?
How to Dry Out BreadDRY OUT BREAD QUICKLY FOR STUFFING!
More answers regarding drying store bought bread for stuffing
Answer 2
I dry cut cubes, spread in a single layer, in a low (170°F 77°C) oven for 10 mins, then let the oven cool down before removing the bread. The bread will tell when it's gone off by developing a rancid oil smell. That'll take months to a year or more.
Answer 3
Cube it, bake at 200°F for 2 hrs, cool then store in ziplock . Make sure it's really dry first. Depends on initial moisture content of bread.
Answer 4
I just left a loaf of sourdough from T. joe's, chopped into big-ish cubes, overnight on the counter in one layer on a pan. They were dried the next morning and everyone loved the stuffing I made with it, so that's the way to go. Not really complicated. As long as your bread is dry/stale, your stuffing won't be too mushy, especially if you toast off the top
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