Can you un-smash a loaf of bread?
I have a new vehicle with a small trunk that I am still adjusting to. I've hastily and carelessly stacked groceries in there and have squashed the last three loaves I've purchased with heavier items like milk. Un-smashing them seems to defy the second law of thermodynamics. Is there a quantum loophole I can exploit?
Follow-up question: are there any uses for hopelessly ruined loaves of bread besides making ridiculous looking sandwiches for lunch that my coworkers laugh at? French toast perhaps? Fish food??
= new reply since forum marked as read
It looks pretty easy, definitely an option. I normally keep a supply of the dried variety.
Or I can just eat my silly sandwiches and not care what my coworkers think. 
in the front passenger side all by itself.
if you care about your bread, care enough to treat it like royalty! 
Last edited Sat Aug 10, 2024, 04:29 PM - Edit history (1)
Can you put it in its own bag and put it up front with you? (I didn't notice my reply was edited by my cursor jumping around.)
Could you try slicing it thinly and pressing slices between 2 plates? The weight of the top plate might help a little.
Here's a recipe for croutons:
Butter (you can add some olive oil to the butter)
Grated Parmesan cheese
Garlic powder
Large skillet
Cookie sheet
Preheat the over to 375
Cut the bread into bite-sized pieces
Melt the butter in a large skillet, add the garlic and stir together. Add the bread bites all at once and toss quickly till the butter is absorbed. Dump the buttered breads on the cookie sheet and spread to a single layer. Sprinkle with Parmesan. Bake in the oven about 10 minutes and stir once or twice. Remove from tje over, and let them cool. I don't follow a recipe. I would cut 3 or 4 slices of bread, and use 1/4 to 1/3 cup of butter, lavish on the Parmesan and garlic. The croutons have the best flavor and texture!
You can make a crust with bread crumbs and butter or olive oil and make quiche or other savory pies.
Here's a recipe for mushroom souffle, basically a rich stuffing.
skillet,cut or torn into pieces
oven 325
pie plate, 8 x 8 cake pan or casserole dish, sprayed with oil or buttered
1/4 to 1/3 loaf of bread
3 or 4 eggs, cracked into a bowl and stirred
4-8 ounces of mushrooms, clean and sliced
butter or olive oil
onion
chopped garlic
any kind of shredded cheese, at least 1 cup, divided
salt
pepper
Saute the onion and mushrooms till soft, and fresh garlic and seasonings and add to the bread. Swirl some water around the pan and pour it on the bread. Mix it till all is moist. Add the eggs and most of the cheese. Mix that all together. If it is dry, add a little more water. When it is the textrue you want, transfer it to the pan and pat down lightly. Cover and bake for about 35 minutes. Then spread the rest of the cheese on the top, and let it finish 5-10 minutes. Serve warm
Finally Irish bread pudding
Skillet
Oven 325
Casserole, greased
Bread, cut into chunks
Butter 1/4 to 1/2 cup
Eggs 1 for each slice of bread
Vanilla 1 tbs
Sugar or monk's fruit (about 2 tbs per egg, more to taste
cinnamon 1 tsp
nutmeg 1/2 tsp
allspice 1/4 tsp
Milk, cream, coconut milk or combination
Use 1 egg to each slice of bread. Use 1 cup of milk for every 2 eggs. Crack the eggs into a medium to large mixing bowl and add the milk, sugar, spices and vanilla. Set aside. Melt the butter in a skillet and add the bread chunks. mix to coat the bread with the butter. Set aside to cool slightly. Then put them in the casserole and mour the egg mixture over the bread. Cover and bake for40 minutes to 1 hour until a knife comes out clean. Baking time will depend on the size of your casserole dish. If you use a larger dish, the mix wion't be as think, if you use a smaller dish, the mix will be thicker. Serve warm or cold.
I don't use exact measures. Except for the first recipe, you can find the others online 
If I use monk fruit, it is a low carb treat
