Homemade Bread Crumbs

TOASTED BREADCRUMBS



Toasted Breadcrumbs image

All the breadcrumbs you want, at a great price. Add your own seasoning so you know what you are getting!

Recipe From allrecipes.com

Provided by Terri-Lynn Howell-Schlaiss

Time 35m

Yield 1

Number Of Ingredients 1

10 slices whole wheat bread, or your favorite bread
Calories701.5 calories
Carbohydrate117.3 g
Fat9.5 g
Fiber19.3 g
Protein36.8 g
SaturatedFat2.1 g
Sodium1340.5 mg
Sugar15.8 g

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.

HOMEMADE BREAD CRUMBS



Homemade Bread Crumbs image

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.

Recipe From food.com

Provided by sugarpea

Categories     < 15 Mins

Time 15m

Yield 2 loaves

Number Of Ingredients 3

2 loaves firm-textured white bread
1 cup butter
salt & freshly ground black pepper

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.

ITALIAN BREADCRUMBS



Italian Breadcrumbs image

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.

Recipe From food.com

Provided by Whats Cooking

Categories     Grains

Time 5m

Yield 1 cup

Number Of Ingredients 8

1 cup plain breadcrumbs
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

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.

BREAD CRUMBS



Bread Crumbs image

Recipe From foodnetwork.com

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.

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