Dry white bread

Dry white bread is traditional bread made with refined wheat flour, water, yeast, and salt, which has been dehydrated or left to rest until it loses its moisture. This ingredient is widely used in cooking to prepare breadcrumbs, soups, stuffings, and desserts, as its hard and dry texture allows it to absorb liquids or be easily crushed.

Its origin dates back to ancient Mediterranean cultures, where bread was a staple food, and increasing its shelf life through drying was a common practice to avoid waste and prolong its usability.

Regarding its properties, dry white bread retains the carbohydrates of fresh bread, although it loses some of its characteristic aroma and softness. It is a quick source of energy, and its low moisture content facilitates storage without the need for refrigeration for longer periods.

In different Latin American countries, dry white bread may go by various names depending on the context and region, such as: stale bread, dry French bread, homemade breadcrumbs (when ground for use as breading), or simply old bread. It is important to note that, although the term may vary, its use in cooking is generally similar, taking advantage of its dry texture to add body and flavor to various dishes.