Have you ever noticed how fast homemade yeast bread goes stale? When compared to store-bought bread, it makes one wonder what they put in it. But back to the homemade bread. I have a great solution for whatever you don’t eat in the first 24 hours. I did this with the Banana-Date-Nut Whole Wheat Bread seen here but it can be done with other unsliced loaves–especially plain or sweet yeast bread. Here are the top four reasons to try this.
1. It makes the bread seem to go further when sliced thin.
2. Crispies last for days.
3. Each slice contains much fewer calories than a regular slice of bread and even less if you skip the butter and sugar on top. (SKINNY SECRET)
4. “Waste not, want not” my mom used to say.
Slice slightly stale loaf of bread (because it is firmer) as thin as you can. Try for 1/8 inch. Arrange on a cookie sheet. Save time by using a silicone baking sheet or parchment paper on the tray so you won’t have to wash it.
Spray each slice with one squirt of spray butter. Sprinkle lightly with 2 T. sugar mixed with 1/2 t. cardamom or cinnamon. Bake at 325 degrees for about 15 minutes. The time will vary greatly depending on the thickness of each slice. Some may be ready before others so keep an eye on them. They should be dry, crisp and golden brown.
Want to know a secret? I hid half of the banana bread loaf just so I would have some to make these crispies. They are so good!
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I put a tsp. of lemon juice in all homemade bread recipes. It keeps it fluffier longer. I also slice and put in a container in the fridge. like this idea for a snack, especially since it’s sliced thin.