Dry bread

Stale bread is the term used to refer to slices or pieces of bread that have lost moisture and hardened due to time or exposure to air. This ingredient is very common in traditional cooking, especially in recipes that aim to use up bread that is no longer fresh, thus avoiding food waste.

Stale bread has its origins in the ancient practice of reusing bread left over from the previous day. In many Hispanic American cultures, it has been used for centuries to prepare dishes such as soups, croquettes, stuffings, breadcrumbs, or as a base for making homemade breadcrumbs. Its hard texture makes it ideal for absorbing liquids and adding consistency to various preparations.

From a nutritional point of view, stale bread retains the same properties as fresh bread, primarily complex carbohydrates that provide energy, in addition to containing proteins and small amounts of fiber depending on the original type of bread.

In different regions of Hispanic America, stale bread may have various names or synonyms, among the most common are: hard bread, old bread, rancid bread, or simply bread for crumbs. These terms are often used in culinary contexts to identify bread that will be used to prepare dishes for which fresh bread is not suitable.

In summary, stale bread is a simple and economical ingredient, fundamental in traditional cooking for preparing a variety of recipes that make use of this food, avoiding waste and providing characteristic texture and flavor.