Buy whole grain or enriched breads only. Whole grain breads give you the most nourishment for money spent, since they contain vitamins and minerals in which breadstuffs made with refined white flours are lacking.
Don’t judge weight of bread by the size of the loaf. Always check labels for weight.
Day-old bread is usually cheaper than fresh bread and is just as good. To freshen it, remove waxed paper, put bread in brown paper bag and heat in oven. Do this with leftover or day-old rolls and plain cakes, too.
Use stale breadstuffs to make crumbs for puddings, croquettes and scalloped dishes. Cube stale bread slices for croutons and stuffings. Leftover bread can also be crumbed and used in making desserts such as fruit Betty and similar dishes.
Make Melba toast by slow-toasting very thin slices of stale bread until dry.
Leftover stale bread slices make excellent French toast for breakfast or lunch.
Store bread properly to keep it fresh. Wrap in waxed paper and keep in well-ventilated breadbox. Air breadbox often and keep it scrupulously clean.
You can cut bread costs considerably by baking at home. If you do home baking, make large batches of breadstuffs to save time and energy.
Homemade bread will keep fresh longer if brushed lightly with melted fat or oil as soon as it is removed from oven. Cool bread and wrap each loaf separately in waxed paper.
Yeast dough mixed in large batches and stored in refrigerator will keep fresh for at least a week. It can be used as needed.
Serve less bread with meals containing starchy foods like rice, macaroni and spaghetti, or when you have a rich dessert.
Sweet hot breads make delicious, sugar-saving substitutes for cakes and pastries. Contrary to general belief, they are perfectly digestible when properly mixed and thoroughly baked.