Dry bread

Stale bread is bread that has lost its freshness and moisture, hardening over time. Although it may seem like a leftover ingredient, stale bread is essential in many recipes, especially in traditional and resourceful preparations, such as migas, stuffings, soups, and gratins.

Its origin comes from the ancestral concept of not wasting food, transforming bread that is no longer suitable for direct consumption into a versatile and flavorful ingredient. In different regions of Latin America, stale bread may have various names, such as pan duro, pan viejo, or pan rallado casero, although the latter implies that the stale bread has been ground or crushed to facilitate its use.

In terms of its properties, stale bread functions as an excellent binding and texturizing agent. It absorbs liquids easily, allowing preparations to be juicy and cohesive. Furthermore, its flavor is slightly more concentrated than fresh bread, adding an additional depth to dishes. Nutritionally, it retains the basic characteristics of bread made with wheat flour, being a source of carbohydrates and some fiber, especially if it is whole grain bread.

In summary, stale bread is an indispensable ingredient for making the most of bread and enriching various recipes, providing texture, flavor, and sustainable use in the kitchen.