So I made a yeast bread from one of Laurie Colwin's books, and it hardly rose at all. (It may have been my technique, but the main reason was probably the expired yeast. Hindsight, etc. )
Anyway, I have nearly two loaves of not awful but very dense bread. Mostly white flour, but it's also got oatmeal and wheat germ in it.
What would you make with it?
I'm thinking maybe a strata and/or a bread pudding, but maybe there's something else this bread deserves to be.
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