HOMEMADE BREAD CRUMBS
Make a six month supply of bread crumbs for the cost of 2 loaves of bread and a cup of butter. And they taste better than the store-bought version. I've used this recipe for 15 years and have no idea where it came from. The yield of course, will depend on the size of the loaves you use.
Provided by sugarpea
Categories < 15 Mins
Time 15m
Yield 2 loaves
Number Of Ingredients 3
Steps:
- Use a food processor or blender to crumb the bread evenly.
- Crumbs should not be like sand.
- Leave some texture-don't overprocess.
- Melt butter in a large pan and add crumbs and salt and pepper.
- Stir until evenly coated.
- Continue stirring over medium heat until the crumbs sound like sand when they hit the bottom of the pan.
- Cool thoroughly.
- Then store in heavy duty plastic bags with zipper seals.
- Don't put them in the refrigerator-they won't keep.
- Store them in a cabinet for up to six months.
HOMEMADE ITALIAN BREADCRUMBS
Provided by Alton Brown
Time 35m
Yield 3 to 4 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F.
- Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.
FRESH BREAD CRUMBS
This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 8
Steps:
- Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer to a medium bowl.
- To make plain breadcrumbs, stir in 1 1/2 tablespoons coarse salt and season with pepper. To make lemon-sage breadcrumbs, stir in 1 1/2 tablespoons coarse salt, lemon zest, and sage; season with pepper. To make parmesan-oregano breadcrumbs, stir in 1 tablespoon salt, oregano, and parmesan cheese; season with pepper. To make garlic-parsley breadcrumbs, stir in 1 1/2 tablespoons salt, parsley, and garlic; season with pepper.
ITALIAN BREADCRUMBS
If you only have plain breadcrumbs on hand, and your recipe calls for Italian breadcrumbs, what's a chef to do?!? Here's your solution - A recipe for turning unflavored breadcrumbs into flavorful Italian breadcrumbs. This works equally well with gluten-free or regular crumbs, pre-packaged or homemade.
Provided by Whats Cooking
Categories Grains
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl, tossing to blend thoroughly.
- Store in an airtight container and use in any recipe calling for Italian breadcrumbs.
TOASTED BREADCRUMBS
All the breadcrumbs you want, at a great price. Add your own seasoning so you know what you are getting!
Provided by Terri-Lynn Howell-Schlaiss
Time 35m
Yield 1
Number Of Ingredients 1
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Using tongs, place bread slices directly on oven racks. Leave in oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove and cool on wire rack.
- Crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine.
Nutrition Facts : Calories 701.5 calories, Carbohydrate 117.3 g, Fat 9.5 g, Fiber 19.3 g, Protein 36.8 g, SaturatedFat 2.1 g, Sodium 1340.5 mg, Sugar 15.8 g
BREAD CRUMBS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.
HOMEMADE BREADCRUMBS
Learn how to make breadcrumbs at home with our super-simple recipe and method. Use them as a crunchy coating for fried foods, treacle tart filling or pasta bake topping
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 5m
Number Of Ingredients 1
Steps:
- To make fresh breadcrumbs, tear the bread into pieces and drop into a food processor fitted with a blade attachment. Pulse until you have breadcrumbs of the size you want. If you want to make very even breadcrumbs, push them through a coarse sieve. Will keep in an airtight container at room temperature for up to a week.
- To make dried breadcrumbs, tear the bread into pieces and bake in a low oven until the pieces are completely dried out. Pulse in a food processor as before. Will keep chilled for up to two months, or frozen for six months.
Nutrition Facts : Calories 83 calories, Fat 0.6 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.36 milligram of sodium
HOMEMADE BREADCRUMBS
Homemade breadcrumbs are a staple in a number of our favorite, comfort food recipes. Plus, they are easy to prepare and a much better option than the store-bought version, which usually lack flavor and texture. Lucinda's breadcrumbs can be made by hand or in a food processor.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 1
Steps:
- To make in the food processor: Place chunks of bread into processor or blender jar. Pulse to desired crumb size, approximately the size of grains of rice. Add the bread chunks in small batches for the best results.
- To make by hand: Place dry bread in a sealed bag. Smash with a rolling pin to break into crumbs. Place in a resealable bag, and store in the refrigerator for up to 1 month. If using fresh bread, place slices on a baking sheet and dry out slightly in a 300-degree-Fahrenheit oven for 15 minutes. Cool and prepare as directed. You can store these in the freezer for up to three months.
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