In today’s Seasonal Pantry, which you can read here, I talk about leftover bread and some of the delicious things you can do with it. In the column, I promised to post links to more recipes for bread salad and I’ve done so, along with links to recipes for bread soup and bread pudding, all delicious ways to make use of that half-loaf that is too dry for simple bread and butter.
The secret to a great bread salad, soup or pudding is, of course, to use great bread. For salad and soup, you want a sturdy hearth bread, the kind of good holes in it and a crust with good texture. Recently, I’ve been quite impressed with the way breads from Raymond’s Bakery in Cazadero hold up in such dishes. The bread absorbs all the delicious flavors yet does not fall apart. This is just the reaction you want.
Today’s column features recipes for Avocado & Tomato Panzanella, with Five Variation and Roast Chicken with Warm Harvest Bread Salad. The Avocado & Tomato bread salad is my current favorite; I’m finding it addictively delicious, especially in this hot weather.