Don’t Throw That Away (Scrap bread)

I like to make homemade bread. Homemade bread does not like me. Either that or I have not perfected the art, either way I tend to get loaves of failed bread a lot. I do not want to through them away.
I do not like the crust of Ezekial bread so often when using it I will cut of the crusts and not eat the ends.
Sometimes you do not finish a loaf of even good bread before it goes to stale.

What do I do with all of these bread scraps? I stick then inside a ziplock baggie that I keep in the freezer.

I then use them for one of four things: croutons, bread pudding, stuffing, or bread crumbs.

Usually bread crumbs, which is very easy to do.

All that I have to do is put the bread scraps (I usually don’t even bother thawing them) into the food processor and using the pulse button grind them.

These are fresh whole wheat bread crumbs.

To make toasted bread crumbs put them in the oven in a single layer on a sheet pan and let toast, stirring frequently, until they are toasted. You can also toast the bread before making the crumbs.

Super simple? Yep.


  1. …and this is supposed to be Stovetop Popcorn.

How to Pop Popcorn

I love popcorn. Always have. Always will.

But the conventional bag of microwaved popcorn? Not so much. Not that I particularly dislike the taste, but the ingredients are rather scary.

What’s in a bag of microwavable popcorn? Let’s look at the ingredients in Jiffy’s Butter Flavored Popcorn.

Popcorn – that’s good, but that is where the wholesome ingredients end.

there is also:

partially hydrogenated soybean oil, refined salt, hydrogenated cottonseed oil, natural flavor, dye, TBHQ (a kind of perservative), and methyl silicone
I know enough about those ingredients to not want to eat them. None of them, from the hydrogenated, chemically expelled, genetically modified soybean oil to the “natural flavor” that can include just about anything, make the wholesome food cut.

My answer? Pop my own. Cheap. Green. Healthy. Easy.

Did I say cheap?

I think I paid 0.36/lb for the popcorn I have. 4 oz ($0.09) of the kernals makes 3-4 quarts of popped corn.

Easy? Yes it is. It just takes a few minutes. Here is what I do.

I like to do a big batch (3-4 quarts), but you can easily half this.

Homemade Popcorn

Coconut oil, chicken fat, or tallow
1 cup pocorn kernals

In an 8 quart (or larger) stock pot melt enough coconut oil to cover the bottom. This is to help keep the kernals from burning, the pot from over heating, and it helps the kernals slide around while you shake the pot.

Turn the heat to medium – medium high (I did medium high but I think my burner does not heat up fully). Add a few kernals of corn and cover with a lid.

When on (or four) of them pops it is time to add the other kernals. Grab the handles of the pot and start shaking back and forth enough to shift the kernals around. I usually do not stand there the entire time, but do not leave it for more then a few seconds.

The kernals will start popping and it will sound like the 4th of July, but smell much better.
After a couple minutes you have a pot of freshly popped popcorn.
Top with:
melted salted butter
freshly grated parmesan cheese and butter
butter, honey, and orange zest
Mix with:
chocolate chips
As cold cereal with milk and a bit of sugar
while watching a movie with your husband
as part of a simple lunch with hard boiled eggs and carrot sticks
as a healthy frugal snack
The possibilities are endless!