Stock rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 587 recipes to cook with it.

What is stock?

Bread is a foundational ingredient in cooking. You can turn it into almost any meal. Toast for breakfast, sandwiches for lunch, stuffing for dinner. It is the one food that works every single day. The simple truth is that any loaf fits on the counter without taking up much space.

Most people think of sandwich loaves first. Flatbreads like naan, pita, and tortillas cook on a griddle. Quick breads use baking powder or baking soda instead of yeast, so they come together without any rising time.

Every culture has its own version of bread, from flatbreads to loaves to breads baked in stone ovens.

Sandwich loaves are for daily use, rustic boules slice nicely for dinner, and crusty baguettes are great for dipping with soup or cheese.

How to Use It

Slice fresh bread and toast it. Buttered toast with a fried egg makes a quick breakfast.

Layer deli meat, cheese, and lettuce between two slices, and you have lunch in five minutes. Bread is the carrier that makes sandwiches work.

Crumble day-old bread and toss it with olive oil, garlic, and herbs. Roast at 400°F (200°C) for 10 minutes and you have homemade croutons for salads or soups. The result beats anything from a bag.

Tearing stale bread into chunks and stirring it into soup gives it body. Panade is bread soaked in milk, and it keeps meatloaf tender. Crumbs on top of a casserole add crunch.

Use torn bread as a thickener for chowders. A handful of torn sandwich bread thickens potato chowder in minutes. The bread breaks down and gives the soup a creamy texture without any heavy cream.

Cooking & Pairing

Bread is the foundation of countless dishes. Grilled cheese uses sourdough for its tangy bite. French toast soaks bread in egg and milk, then you fry it golden. Brioche makes an especially rich French toast that pairs perfectly with maple syrup.

Breadcrumbs coat chicken cutlets before frying and give a crisp shell without breading powder or flour. They also work as a binding agent in meatballs, keeping them tender.

Pair hearty loaves with rich foods, like a dense rye bread cutting through smoked fish. Crusty baguette soaks up olive oil and balsamic vinegar as a simple starter.

Warm pita with hummus and vegetables, or fill tortillas with beans and cheese and fry them into a quesadilla.

Naan carries curry sauce perfectly when torn by hand. Toast a slice of focaccia and serve it with a bowl of minestrone. The buttery crumb soaks up sauce better than plain bread.

Substitutes

When a recipe calls for sliced bread, try crackers. Oyster crackers work in soup as a bread substitute. Flatbreads like lavash make thin sandwich wraps and give you something lighter than a loaf.

Breadcrumbs can stand in for cornflake crumbs on chicken. Panko gives a lighter crunch than traditional breadcrumbs. Crushed pretzels on fish cakes add salt where plain breadcrumbs would not.

Stale bread is never waste. Dry it out and pulse it in a food processor for breadcrumbs. Tear it into chunks and bake it for croutons. Soak it in egg mixture and fry it as bread pudding.

Dry stale bread on frozen meat. The bread draws out moisture and thaws the surface faster than waiting. It works as a natural de-icer on any frozen protein.

Buying & Storage

Buy bread from the bakery section when possible. Bakery bread has a firmer crust and stays fresh longer. Check the ingredient list closely. Bread that lists sugar high on the label tastes sweeter but does not slice as well.

Store fresh bread at room temperature in a bread box or wrapped in a clean kitchen towel.

This keeps the crust from hardening while the crumb stays soft. Plastic bags trap moisture and make the crust soft too fast, which speeds up mold.

Bread keeps at room temperature for two to three days. After that, it starts to dry out. Slice it and freeze it in a zipper bag. Pull out what you need and toast it straight from the freezer.

Freezing bread is one of the most reliable preservation methods for any home cook. You simply wrap it tight and keep it in the freezer.

You can store it for three to four months with no noticeable quality loss. Slicing before freezing lets you pull out only what you need. Thaw slices at room temperature or go straight to the toaster.

Nutrition

Where found

Stock is usually found in the canned goods section or aisle of the grocery store or supermarket.

Food group

Stock is a member of the Soups, Sauces, and Gravies US Department of Agriculture nutritional food group.

How much does stock weigh?

Amount	Weight
1 cup	240 grams

Related

Soups, Sauces, and Gravies

In Chinese:

股票

British (UK) term:

Stock

en français:

le bouillon

en español:

el caldo

Recipes using stock

There are 587 recipes that contain this ingredient.

All 587 recipes