If you leave bread too long on your countertop, it can become moldy or stale. If you store bread in your refrigerator, it does not mold as quickly but it becomes stale. Moldy bread must be thrown away, but stale bread can be toasted or heated another way and used in recipes. Breads can be frozen, which slows the rate at which it stales.

Bread can be used in a variety of recipes, and it is a good source of carbohydrate, which fuels our body. Bread provides B vitamins, including thiamin, riboflavin, niacin and folic acid, and the mineral iron. Whole-grain bread is a good source of fiber, so strive to make half of your grain food choices whole grains.

Don't pass up a bargain on bread

Try a variety of breads, including heart-healthy whole-grain bread. Consider these options for using bread.

• Freeze the bread. Label the package with the date you froze it. Usually, bread will remain at high quality for about three months in your freezer.
• Make croutons or bread crumbs. Simply cut the bread into cubes or tear in small pieces, and bake at 350 degrees until it is dry and brittle. To make crumbs, use a rolling pin to crush the bread to the desired size. You can add your favorite salt-free seasonings such as garlic powder or dried herbs.
• Use bread as a meat extender. Some recipes call for soft bread crumbs and others call for toasted cubes. Add the bread crumbs to ground beef to make meat loaf or meatballs. Top casseroles with toasted bread crumbs for a little crunch. 
• Try making recipes with day-old bread. These are some ideas:
• French toast
• Egg bake
• Bread pudding
• Stuffing/dressing
• Grilled cheese sandwiches
• Egg salad on toast
• Garlic toast 

Check out www.ag.ndsu.edu/foodwise for more ways to save money on food.

Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service

Featured in Food Wise February 2015 newsletter (PDF)