from the January 1985 "Drying Times"

by Barb Moody

Bread is easy to dry in a dehydrator. It dries quickly and has a variety of uses. Instead of throwing away those last couple of slices that have gone stale, dry them. Take advantage of day old bread specials, buy in quantity and dry. Experiment with different varieties of bread, some taste better than others when dried. Save money and make your own bread stuffing, croutons, "shake & bake" breading mixes, or bread crumbs for baking. We like to dry our bread in the form of bread sticks. These can be eaten out of hand or powdered in a food grinder or blender to make bread crumbs.

The Basic Bread Stick:

Lightly toast bread on both sides -- several pieces can be toasted at one time under the broiler. Slice toasted pieces into strips about an inch in width. Dry in a dehydrator until crispy dry. Use like crackers - delicious in soups.

The Mexican Bread Stick:

Dip dried bread stick into picante sauce (we like Pace brand picante sauce) and re-dry. These are tasty little devils - great for snacking.

The Juiced Bread Stick:

Dip dried bread stick into your favorite fruit juice (pineapple-coconut juice is especially tasty). Re-dry. These make a slightly sweet munchie.

The Cinnamon Spice Bread Stick:

While they are still warm, lightly dust dried bread sticks with cinnamon. Raisin bread makes wonderful cinnamon sticks.


Using a food grinder or blender, powder enough toasted bread sticks to make 1 cup of bread crumbs. Add 3 Tbsp. Lemon Seasoning (see recipe in article titled: "Dried Lemon Slices Offer Many Uses"). Dip chicken pieces in beaten egg and then in breading mix. Bake at 375° until done.

The possibilities for flavored breadsticks are endless. Experiment with your favorite flavors.