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Pan-fried bread

Pan-fried bread

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Pan-fried bread recipe of 02-04-2014 [Updated on 06-03-2017]

Pan-fried bread is a discovery of last week, in these days I have made several versions and now I prepare it every other day, it is a fast bread that requires little leavening and has an equally fast cooking in a pan, one of those saves dinner recipes that I love so much. The filling can be chosen according to your taste, I used what I had in the fridge to dispose of and I found it excellent, but also stracchino and salami or mozzarella and tomatoes are perfect as a filling. I inform you that in these days I have given myself to regional cuisine, looking on my blog I realized that I have never prepared anything from some regions of Italy such as Sardinia or Marche and this is because I have never had the pleasure of tasting the their specialties, but thanks to some friends cooks who have passed me some family recipes, I am having fun traveling through the regions of Italy to discover the typical Easter recipes and, after the Easter cake, in the coming days you will find more on the blog regional recipes, stay tuned! ;) Now I leave you and I wish you a wonderful day: *


How to make pan-fried bread

Dissolve the yeast and sugar in a bowl with just lukewarm water

Add the flour and start kneading

When the dough starts to be workable, add salt and oil

Knead until it forms a ball and let it rise for 1 hour

Now divide the dough into 6 balls

In a bowl, work the pitted green olives cut into small pieces, the bersciamella, ricotta, salt and pepper

Roll out each ball into a rectangle and put a generous spoonful of seasoning on one side

Close to wallets sealing the edges well

Gradually put on a baking sheet and let it rest for about ten minutes

Heat a non-stick pan, brush a drizzle of oil then a hot side, put the bread

As soon as it starts to bubble, turn and cook on the other side too, then turn it a couple of times, cooking everything for 2/3 minutes

Serve the bread in a hot stuffed pan

10 recipes with stale bread

The bread, even the smell alone makes you hungry.
Fragrant and welcoming makes you want to buy them by the kilos and often, in fact, you buy too much! In the past it was practically impossible to advance, considered a precious and versatile ingredient, so much so that even stale bread was reused to prepare genuine dishes for the whole family, from appetizers to desserts.
'' Woe to throwing away the stale bread! "

Mothers and grandmothers used to roll up their sleeves to knead that mixture of water and flour that had to be enough for several days. Now bread is easy to buy, just go to the baker and choose from the floured shelves. So it happens to buy in excess and leave it there to dry sadly in the paper bag. Yet the history of Italian cuisine has its roots right on simpler traditions, like that of stale bread, reused from north to south, all along the boot, in exquisite regional recipes from passatelli to anolini, from panzanella to ribollita, from frisella to pancotto or more modern interpretations.

So if you have gone too far in purchasing, you have two alternatives: freeze it when still fresh and then remove it from the freezer a few hours before use, or try one of these 10 recipes.

Pappa al pomodoro for 4 people

Start by browning a clove of garlic and a chopped onion in a nice drizzle of oil, then remove the garlic and add about 500 g of peeled and blended tomatoes, then bring to a boil, add a sprig of chopped basil and it is cooked slowly for about ten minutes. The stale bread is cut into small pieces and added to the sauce, stirring. As soon as the bread is well soaked, add about a liter of boiling broth, preferably meat. At this point add salt and pepper and simmer for 15 minutes. At the end it turns off and rests for an hour, stirring often to mix the ingredients. It is served with a drizzle of good oil and fresh basil leaves.

Green bread dumplings for 4 people

Break 200 g of stale bread and soak in 125 g of milk. 250 g of ribs are boiled (only the most tender green part) then drain, squeeze and blend with the bread, which is also well squeezed. Add an egg, salt and, if necessary, breadcrumbs (it must be a malleable dough). The dough is worked on a floured surface, divided into 4 pieces, each rolled up with the hands forming long loaves as big as a finger and cut into pieces of a couple of centimeters. At this point, boil the gnocchi in salted water for 5 'and, after having drained them, season to taste with tomato sauce, pesto or melted butter and sage.

Pennette with bread and anchovies for 4 people

Cut 50 g of stale Apulian bread into cubes and season with oil, the juice of half a lemon, salt, pepper, a tablespoon of chopped chives and marjoram, then bake at 160 ° C for about ten minutes, just time to toast them. The pasta is boiled and in the meantime 150 g of boned anchovies are browned in a drizzle of oil for a couple of minutes, wet with a ladle of cooking water and season with chopped parsley. The pasta is drained, plunged into the anchovies, mixed and served with the toasted bread cubes.

Apulian bread for 4 people

4 beautiful slices of stale homemade bread are placed on a tray, rubbed with a clove of garlic then wet with a little water to soften them. They are sprinkled with abundant tomato pulp, chopped basil, oregano, salt, pepper and a generous drizzle of extra virgin olive oil.

Soft peach bread cake for 6 people

150 g of stale bread are soaked in a solution with 100 g of milk and the same amount of water, in the meantime, 2 eggs are whipped with 80 g of sugar, add the squeezed bread, 500 g of peeled and chopped peaches and about thirty of grapes. The mixture is flavored with a little grated lemon zest and rum to taste. Sprinkle a pan with butter, breadcrumbs and sugar and after having poured the mixture into it, bake at 180 ° C for 30 '. It is served with powdered sugar and other fruit to taste.

Drunken bread pancakes for 6 people

About 300 g of stale bread are soaked, covered with white wine. Mix 3 eggs, 70 g of sugar and a pinch of salt in a bowl, then add the squeezed bread and mix. The mixture is flavored with grated orange and lemon zest and a generous sprinkling of cinnamon. At this point the flour is added, starting from 30 g and stopping as soon as the dough is quite consistent, then it is dipped in small spoonfuls in boiling seed oil. Drain the pancakes obtained on kitchen paper and sprinkle with powdered sugar. If desired, you can sprinkle them with a drizzle of honey.

Valle d'Aosta country soup for 4 people

300 g of stale bread are cut into large slices, then 200 g of Valle d'Aosta cheeses, such as Fontina and toma, are sliced. After placing a few slices of bread on the bottom of a baking dish, cover it with a part of sliced ​​cheese and a nice sprinkling of grated parmesan. Continue with another layer of bread, cheese and parmesan, for a richer pan you can make a third layer. At this point it is bathed in boiling broth of meat, but it is also good for vegetables and it is baked at 180 ° C for about twenty minutes. It is served steaming and racy.

Mondeghili for 4-6 people

It starts with about 90 g of stale bread soaked in 160 g of milk, then cut a nice piece of white steak, already boiled, and mince it with a generous hectogram of mortadella and a sprig of parsley. Mix the mixture with 2 eggs, 50 g of grated parmesan, salt, pepper and the soaked and squeezed bread. About twenty lightly flattened meatballs are modeled, passed in beaten egg then in breadcrumbs, and finally fried in butter, turning them often until golden brown.

Ghiotta-style stewed cod for 6 people

The cod fillets, roughly 1 kg already desalted, soaked and boned, are cut into pieces, floured and then fried in a veil of boiling oil for a couple of minutes on each side. Meanwhile, brown 50 g of crumbled stale bread in another pan with a tablespoon of oil and a clove of garlic for 2 minutes, so that it roasts but does not burn. The cod fillets are transferred to a pan greased with oil, 3 beautiful large tomatoes cut into fillets, 100 g of black olives, a tablespoon of desalted capers, the toasted crumb and seasoned with a drizzle of oil. It is baked in the oven at 180 ° C for about ten minutes, then it is taken out of the oven.

Tyrolean dumplings for 4-6 people

Beat 3 eggs with 250 g of milk. Cut 250 g of stale bread into cubes and mix with the eggs. At this point add 150 g of speck and 50 g of minced salami, a few strands of chopped chives, a sprig of chopped parsley, salt and nutmeg. It blends well and the mixture is left to flavor for an hour at room temperature. The flour is added to the mixture, mixing carefully, then 18 balls (dumplings) are formed and lightly floured. They are cooked in a good boiling meat broth for 15-20 minutes, then served in broth, dry or fried in abundant butter.

4 easy recipes for puffy and tasty pan-fried bread!

Crunchy and full of flavor, perfect as a base for an appetizer with cold cuts and cheeses!

70ml water
5g brewer's yeast
140g flour

1. Dissolve the yeast in the water.
2. Add the flour and salt and form a dough.
3. Let it rise for 30 minutes, then divide it into squares.
4. Let it rise for another 30 minutes, then roll out each part of the dough and place it in the pan.
5. If you cook the dough directly on the gas stove it will swell much more easily, alternatively you can cook it for 3 minutes at 250 ° in the static oven.
6. Brown on both sides and serve.

Easy, soft and tasty. You won't do without it anymore!

500g of flour
170ml of water
180g yogurt
20g of yeast
10g of salt
10g of sugar
10g of oil

Dissolve the yeast in the water.
Sift the flour into a large bowl and add the salt, sugar, yogurt, oil, yeast dissolved in water and knead. Let rise.
Divide the dough into 4 balls, cover them with a cloth and let them rise for another 10 minutes.
Roll out the balls with a rolling pin and cook them in a pan.
Pass the butter on the bread and serve.

Here is the original recipe to prepare delicious Arabic bread at home in just a few steps!

200g of semolina

Add the semolina with the salt and mix by gradually pouring the water.
Seal the dough in plastic wrap and let it rest for 1 hour.
Wet the dough with oil and cut into balls.
Brush the oil on the balls and let them rest for 30 minutes.
Roll out the dough until it is very thin and close it as shown in the video.
Cook the wraps in a pan

Here is the original recipe to prepare delicious Arabic bread at home in just a few steps!

200g of semolina

Add the semolina with the salt and mix by gradually pouring the water.
Seal the dough in plastic wrap and let it rest for 1 hour.
Wet the dough with oil and cut into balls.
Brush the oil on the balls and let them rest for 30 minutes.
Roll out the dough until it is very thin and close it as shown in the video.
Cook the wraps in a pan


Pan-fried bread can also be served as starter, to be served with chickpea hummus or with your favorite sauces.

You can also use it as a base for making small pizzas in a pan or stuff it with cured meats, cheeses or vegetables: the bread must be stuffed before cooking it in a pan. You can also replace 00 flour with wholemeal flour, if you prefer.

Another yeast-free bread that you can prepare is unleavened bread, a thin and crunchy bread typical of the Jewish tradition that can be stored for a long time.

To prepare pan-fried bread, the ingredients for the dough are simple and the preparation is quick and easy let's see together steps of the procedure to follow to prepare this soft bread in a short time:

Great for a sweet awakening with a tasty one marmalade and butter, perfect for making shoe to dip into your favorite dish or to make a crunchy Bruschetta: bread is truly the ingredient that cannot be missing on our table.

There are now many types to satisfy all tastes, simply by changing the preparation and some ingredients. Try the Walnuts Bread, to the cereals, to the cheese or al kamut and have fun creating the shape you prefer.

The pan-fried bread we told you about today is a perfect alternative to the typical baked bread oven. The procedure usually followed is to combine the brewer's yeast, dissolved in a little water, with flour, sugar and a pinch of salt and with your hands to create a dough with a soft and homogeneous consistency. An important part for the success of the bread, in addition to the perfect union of the ingredients, is that of leavening, which will be longer if you decide to use mother yeast.

Once cooked, cut the bread deciding the thickness according to your preparation. In fact, if you want to create bruschetta crispy you will have to cut it not too finely, so that it becomes crunchy on the outside, but in the center it remains soft also the slice of bread must be large enough to be able to withstand the sauce. From the most simple with a drizzle of extra virgin olive oil, cherry tomatoes and oregano at most delicious with grilled vegetables, such as aubergines and courgettes, raw ham, rocket and finely chopped cheese, each ingredient you have in the fridge and pantry will be enriched by the crunchiness of the bread bruschetta.

And if you want to discover a simple preparation, suitable for warming up on cold winter evenings, read the next recipe based on milk, bread And sugar. Once the milk is heated, pour it into a bowl filled with pieces of bread and add a spoonful of sugar. A real delicacy!

How to toast bread without a toaster

You don't have a toaster or it doesn't work anymore? Don't worry, here are some examples of how toast bread without toaster. You will have toasted toasted bread to perfection, here's how: the easiest way to toast bread without a toaster is to heat the oven, pan or an alternative heat source such as a stove, fireplace or barbecue.

Have you organized a barbecue in the garden? Accompany second courses of grilled meat or fish with toasted slices of bread. You can use traditional bread, wholemeal bread or perfect cereals if you combine it with grilled vegetables. Don't lose sight of the bread, the high temperatures quickly toast the slices.

You can easily get croutons to accompany steaks, sausages, fish steaks or grilled vegetables. Just cut the loaf of bread into slices thick enough (about half a centimeter) to place on the barbecue. At least they will need 2 bruschetta per diner. It is one of the fastest and easiest ways to toast bread.

The advice is not to place the grill too close to the fire to avoid burning the croutons and to take care of the bread before moving on to cooking the meat or fish. To keep it from cooling you can turn the oven on for a couple of minutes at 180 °, turn it off and leave the bruschetta. When you take them out to bring them to the table together with the grill they will be pretty hot. You can follow the same procedure for focaccia. Combining them with grilled dishes after toasting them will give them a special touch.

You can toast the bread too with a cast iron grill pan, directly on the kitchen stove.
Place it on the fire to heat up, slice the bread and arrange the slices on the grill pan. Adjust the heat to avoid burning the bread or making it too hard.
The typical grilling marks will appear on your slices, with a very inviting appearance. Turn to the other side and toast for a few minutes.

On cold winter evenings you can use the heat from the stove or fireplace for toasting bread.
If your fireplace is large enough you can place a grill on the embers and arrange the slices to toast.
Alternatively, you can use a sheet of parchment paper placed on the cast iron stove and toast the bread slowly with the heat.

Many small tricks to have a toasted bread and enjoy its crunchy flavor.

Finally, you can toast the bread in the microwave quickly and easily. Find out how.

first of all, slice the stale bread to about 1 cm, cut into cubes of less than the same size

Add a drizzle of oil to a pan and if you like a handful of rosemary or spices if you want to make them spicy or mixed!

Heat the pan over high heat and immediately place the bread cubes inside. Let it brown on all sides, stirring constantly with a fork for 4 & # 8211 5 minutes over high heat.

remember that they burn very quickly, so the secret to having golden croutons is to turn them over and over!

For the version baked croutons: arrange them in a pan, add a drizzle of oil and if you like the herbs, mix with your hands very well so that they are perfectly seasoned and bake in a hot oven at 200 ° for about 10 minutes, also in this case, they must be turned sometimes!

Cherry tomatoes with crusty bread

A recipe of great simplicity and a tantalizing flavor: i cherry tomatoes with crispy bread I'm a side very easy and quick to prepare. A combination, that of bread and tomato, which presented in this version will captivate you!

  • 500 g of datterini tomatoes
  • 3 slices of bread
  • 1/2 clove of garlic
  • 1 sprig of fresh parsley
  • 1 tablespoon of desalted capers
  • 1 anchovy fillet
  • extra virgin olive oil
  • salt
  • pepper

Cherry tomatoes with crusty bread: a quick, easy and tasty recipe, where i datterini tomatoes, sweet and juicy, they meet the flavor of an oil sauce with parsley, capers, anchovies, and then small cubes of golden bread. A perfect delicious dish like starter or served in single portion bowls ataperitif.

From the very simple and timeless Bruschetta with tomato to a real regional specialty such as the Sardinian frattau bread, bread and tomato is the perfect combination of taste, alla base of many recipes of the Italian tradition.

And to take full advantage of the seasonality of this fabulous vegetable rich in vitamins, mineral salts and carotenoids, go and look at The 50 best tomato recipes from our archive.

First of all, mix the flour and dry yeast in a bowl (if you use fresh yeast, dissolve it in the water)

Then add the salt, mix, make a bowl in the center and add the yogurt and water:

Finally, knead with your hands until all the liquids are absorbed.

Then transfer to a work surface and knead until the dough is soft, smooth and free of lumps.

Cover with cling film and leave to rise for about 3 hours in a dry place, in winter in the oven turned off with the light on, until it triples in volume.

Then divide the dough into 100g loaves, round them into balls and gradually arrange them on a work surface spaced apart:

Cover with cling film and let rise for about 1 hour (2 hours in winter) until doubled.

Finally, after the indicated temple, crush each ball with a rolling pin gently to a thickness of 6 - 7 mm and a width of about 18 cm

Finally, heat a 22 cm pan with a drizzle of oil previously buffered with a tissue.

Then add the Naan and cook for 30 seconds. Then turn and cook for another 30 seconds. Turn again and cook for another 30 - 40 seconds and so also on the other side over medium - high heat.

Gradually arrange in a serving dish and each time a little grease the pan in which you cook!

Yours is ready Naan! the soft Indian bread! in this case I added a sprinkling of parsley!

As soon as it has cooled, seal it perfectly with a film, in this way it will keep perfectly for 2 days!

13 recipes with stale bread

Let's find out the best savory recipes with stale bread but also the sweet ones because you can prepare delicious cakes with old bread.

Let's not forget, however, that the dry bread It is the wild ingredient of many fillings: for example, it is used in Ligurian-style stuffed anchovies, in stuffed peppers (even in the more robust version with leftover bread and sausage) as well as in stuffed aubergines. And let's not forget the soft meatloaf to make in the pan.

Savory recipes with stale bread

Let's start with a classic that cannot be more classic: the paneche soup is declined in very different ways depending on the various areas of Italy but it is a cornerstone for how to use dry bread in the kitchen.

Another classic is the pancotto which, to reiterate the importance of cooking leftovers, we offer you in a gourmet version: the recipe from pancotto with oil by chef Claudio Sadler.

Another classic of the tradition is fried bread: a simple and delicious appetizer that always finds new admirers. Speaking of appetizers, we cannot fail to mention the famous Spanish gazpacho whose recipe involves the use of stale bread.

The meatballs chapter goes hand in hand with the leftover bread. There is, for example, the (vegetarian) version of meatballs with stale bread, aubergines and mint or the summer meatballs of feta that smell of Greece. If you really want to leave you speechless, try the panzanella with crunchy vegetables and a heart of wasabi-scented cannellini beans, a refreshing contrast of basil and raspberry: it is presented in the shape of a meatball and is a recipe by chef Pietro Leeman.

They are not meatballs, even if they seem so, the dumplings, traditional Tyrolean first course, which you can prepare in many different ways. And here too there is a hymn to stale bread. To stay among the first, try also the bavette alla bottarga, one of the recipes with stale bread in a pan which is used to give crunchiness to the dish.

Leftover bread: what to do? Without a doubt a fish soup with rouille croutons (also known as Provencal mayonnaise).

Desserts with hard bread

Finally, two sweet recipes with leftover bread. The classic recipe of the stale chocolate bread cake and, directly from the Scandinavian tradition, the recipe of the Rugbr & oslashdslagkage med kirseb & aeligr or the rye bread cake with cherries.


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