Unless we have a dinner party, we usually can’t eat an entire loaf of French bread, so we’re left with a half that quickly gets stale or moldy.  What a waste!  Here’s an idea for how to turn left-over bread that’s a little stale into fun mini pizzas for a snack or lunch.  Bonus points if your bread is whole-grain.

For the sauce, you can use either marinara or pizza sauce.  However, if you choose marinara, make sure your bread is stale. If it’s soft and fresh, this wetter sauce may make the bread a little soggy.

For toppings, use anything you may have on hand.  I picked a variety of summer veggies, diced small so my kids will eat them.  Other ideas are chopped ham and pineapple, pepperoni, left-over breakfast sausage, or left-over and shredded chicken breast.

Ingredients:
1/2 Loaf French Bread (sour dough, whole-wheat, or any other variety), sliced into four
1/2 cup pizza or marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons chopped red pepper
2 tablespoons chopped zucchini
1 tablespoon sliced red onion
1 large cremini mushroom, halved and sliced

Method:
Preheat oven to 400 degrees F

Place the sliced bread into a shallow, oven-safe baking dish.  Spread the sauce over the bread to evenly coat each slice.  Next, sprinkle the cheese over each slice.

Distribute the toppings among the slices. Don’t put them on too thickly, or the moisture from the vegetables may make your pizza soggy.

Bake the pizzas for 10-12 minutes, or until the cheese is melted and gooey and the vegetables begin to soften.  Serve immediately as an afternoon snack or a light lunch.

Makes 4 servings

Ingredients
1 tablespoon bread flour
1/2 cup raisins
1 1/2 cups milk (I tend to use 1% fat content)
2 tablespoons packed brown sugar
1/4 cup canola oil
3 1/2 cups bread flour
1 teaspoon cinnamon
1 1/2 teaspoons salt
1 3/4 teaspoons active dry yeast

Method
Add the tablespoon of bread flour to the raisins in a small bowl. Toss to coat all of the raisins, and then sift off the excess flour. Set aside.

Combine the milk, sugar, and oil into the bottom of the Zojirushi pan. Add the flour, cinnamon, and salt on top, making a small well where the yeast should be added. Set your machine to these times:

Preheat for 18 minutes
Knead for 22 minutes, adding the flour-coated raisins during the last five minutes of the knead cycle
Rise for 60 minutes
Rise for another 60 minutes after punch-down
Bake for 45 minutes

When the baking completes, immediately turn the loaf out onto a clean, dry towel. Let loaf cool completely before slicing and bagging.

Ingredients
1 3/4 cups lukewarm water (about 100 degrees F is fine)
3 Tablespoons honey
1/2 cup canola oil
4 1/2 cups whole wheat flour
3 tablespoons vital wheat gluten
2 teaspoons salt
1 1/2 teaspoons active dry yeast

Method
Combine water, honey, and oil in the bottom of the zojirushi pan. Add the flour, gluten and salt on top, making a small well at the top. Add the yeast into the well, then fit the pan into the machine.

You can use the Basic Wheat setting with the desired crust configuration, but I find that even with a light crust, the pre-configured cycle leaves me with a very dry loaf. Below are the cycles and times I use:

Preheat for 18 minutes
Knead for 22 minutes
Rise for 75 minutes
Rise for another 60 minutes after punch-down
Bake for 45 minutes

I always time my loaves to ensure I’m at home and awake when the cycle completes. I find that if I leave it in the pan on the warming cycle, it dries out quickly. Or, if I leave it in the pan to cool, the bottom gets soggy. Thus, I find it very important to immediately turn the loaf out onto a clean, dry towel to rest. Let the loaf cool entirely before slicing and bagging.

Low-Elevation Variation
1 1/2 cups lukewarm water
3 tablespoons honey
1/3 cup canola oil
4 1/2 cups whole wheat flour
3 tablespoons vital wheat gluten
2 teaspoons salt
1 3/4 teaspoons active dry yeast

I love this recipe for making simple dinner or sandwich rolls. If that’s your aim, remove the dough after the first rise and shape into rolls. Place the rolls on the baking sheet and cover with a dry towel to rise in a warm place. Bake at 350 degrees for about 15-20 minutes, depending on your roll size. If you want extra browning, brush the tops with an egg glaze of 1 egg and 4 teaspoons of water. For a soft, tender crust, brush the tops with melted butter when you remove it from the oven. Or, for a soft, shiny crust, brush the just-baked rolls with a little milk.

Ingredients
1 3/4 cups lukewarm water
3 tablespoons sugar
3 tablespoons butter
4 1/2 cups bread flour
1 1/2 teaspoon salt
6 tablespoons powdered dry milk
1 1/2 teaspoons active dry yeast

Method
Combine the water, sugar, and butter at the bottom of the Zojirushi Pan. Next, add the flour, salt, and milk on top, leaving a well where the yeast will be added. Fit the pan into the machine and set for a basic white setting with the desired crust.

Turn the loaf onto a clean, dry towel immediately after baking. Let the loaf cool completely before slicing and bagging.

Ingredients
2.5 pounds garnet yams, peeled and cut into 1.5 or 2-inch cubes
1/3 cup packed dark brown sugar
1/4 cup unsalted butter, cubed
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon of freshly grated ginger (or 1/2 teaspoon ground)
1 teaspoon vanilla extract

Method
In a large bowl, combine the yams with the sugar, spices, and vanilla. Toss and mix to coat the yams. Put this mixture into a slow cooker and top with the butter. Cook on low for 6-8 hours, mixing occasionally.

This fudge version is very simple and nearly fool-proof. Gone are the days of fragile glass thermometers and crystallized batches of gooey ick. If you can watch a pot of melting chocolate closely, you can make this. It’s also a good method to use if your kids want to help you. My boys like to add the fruit and mix.

Variations on this recipe are endless. By using milk, semi-sweet, dark, or white chocolate chip varieties and various mix-ins, you’re sure to create a lovely variety of treats to share!

Ingredients
16oz milk or white chocolate chips
4 Tablespoons unsalted butter
14oz sweetened condensed milk
1/4 cup each of sweetened, dried cranberries and dried Mediterranean apricots, chopped into small piece
1 teaspoon canola oil for lightly greasing pan

Method
In a double boiler, combine chocolate, butter, and sweetened condensed milk. Heat to melt butter and chocolate, stirring gently every 1-2 minutes to ensure thorough incorporation of ingredients. Don’t mix too aggressively or air bubbles may form. Once all chips are melted, remove from heat and fold in cranberries and apricots, again mixing gently. Pour into 8×8 lightly oiled glass pan (or other appropriate mold) and chill until firmly set. Cut into pieces and serve or store for up to two weeks.

Ingredients
1 loaf of fresh bread
5-6 cloves of fresh garlic, peeled and trimmed
1/4 tsp kosher salt
Juice of 1/2 lime
1/4 tsp freshly ground black pepper
1/3 cup olive oil

Method
Preheat oven on broil setting
Slice the bread to about 3/4 -inch thickness.
In a blender or food processor, combine garlic, salt, lime juice, pepper, and olive oil. Blend on high speed until garlic is thoroughly liquefied and entire mixture is slightly emulsified and opaque.

Brush the mixture over one side of each slice of bread and lay the bread on a baking sheet. Heat under broiler for 3-6 minutes or until bread is slightly browned and crunchy at the crust. Serve immediately.

This dish can be served cold or warm, as a side dish or as an appetizer. I like it warm over barley, but it’s also lovely spread over pita bread with hummus.

Ingredients
2 medium aubergine (egg plant), about 1lb each
12oz Fresh cherry or grape tomatoes, quartered
1 medium red bell pepper, stemmed, seeded, and chopped into 3/4 inch pieces
1 large yellow onion, split and sliced
2 tbsp fresh lemon juice
1/2 tsp kosher salt
1 tsp sugar

Method
Cut stems off of aubergine. Split in half lengthwise. Brush the flesh with olive oil and then bake, face-down, on a foil-lined sheet for 60 minutes at 400 degrees F. When cooled, scoop the flesh from the skin and puree to achieve a smooth paste.

Drop oven temperature to 350 degrees F.

Heat olive oil in a dutch oven over medium flame. Saute onions with salt until translucent, about 10 minutes. Add tomatoes, bell pepper, aubergine, lemon juice, and sugar. Saute until tomatoes and peppers begin to soften, about 7 minutes.

Cover with lid and transfer to the oven. Bake for 30-40 minutes until vegetables are all soft.

Yields approximately 4 cups.

Ingredients
1 pound fresh asparagus, washed and stems trimmed
Juice of one lemon
1/4 cup grated Parmesan cheese

Method
Grill asparagus over medium flame. Roll the spears occasionally to ensure even cooking. Periodically squeeze fresh lemon juice over the spears.

If you don’t have a grill, you can do this under an oven broiler, as well.  Just lay the asparagus spears across a flat baking sheet and heat about 6″ under a broiler. Turn the asparagus every 2 minutes or so.

When tender and cooked through, remove from grill and roll in Parmesan to coat. Serve immediately.

Variation
Steam asparagus for 3-5 minutes, then immerse in an ice bath to stop cooking. Saute for 2-3 minutes over medium heat with olive oil and 2 tbsp lemon juice. As you turn off the heat, add the Parmesan and roll the spears to coat. Serve immediately.