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About this recipe:
Bread sauce is one of the traditional accompaniments with a roast poultry meal or classic Christmas lunch. Why not make a White Bread Machine Loaf or White Bread in Two Hours, eat the crusts and use the crumb to make this sauce? Bread sauce can be made a day in advance, chilled or frozen then re-heated to serve with your meal.
saucepan and baking tray
75g white bread
1 small onion
1 bay leaf
pinch of salt
pinch of pepper
pinch of nutmeg, optional
extra milk, for consistency
Preparing the Breadcrumbs
- Remove the crusts from the bread, cut the crumb into slices and then into chunks.
- Using your fingers, break the chunks into crumbs and spread them out on a baking tray.
- Cover loosely with a clean tea towel and leave overnight to stale.
- Break the stale crumb into breadcrumbs.
- If not using immediately the breadcrumbs can be bagged and frozen for up to three months.
- Peel the onion and press the cloves into the top, bottom and sides.
- Put the onion and bay leaf into a saucepan, add the milk, bring to the boil and simmer gently for 5 minutes.
- Add the breadcrumbs, stir and bring back to the boil.
- Remove the pan from the heat, cover and leave for 2–24 hours. When cold refrigerate as necessary.
- Before serving the sauce, add the butter, salt, pepper and nutmeg if used.
- Stir in a little extra milk as needed to reach preferred consistency.
- Re-heat gently for 5 minutes.
- Stir the bread sauce and pour it into the serving dish without the onion.
- Keep warm until serving.