Save that hunk of old bread From: The Record (Bergen County, NJ) | Date: April 27, 2005| Author: | . Provided by ProQuest LLC.Copyright information

SHARON THOMPSON, Knight Ridder Newspapers
The Record (Bergen County, NJ)
04-27-2005

Save that hunk of old bread -- Leftovers can become croutons or crumbs
By SHARON THOMPSON, Knight Ridder Newspapers
Date: 04-27-2005, Wednesday
Section: FOOD
Edtion: All Editions

Italian crescia, Polish babka, Greek tsoureki and pao doce, a saffron bread from Portugal - these handcrafted breads, including artisan breads from small bakeries, have wonderful flavors and textures.

They're at their best when fresh, but never toss out a leftover chunk of homemade bread, unless it has tinges of green on it.

Day-old or ...

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