Soft Or Dried Breadcrumbs Never Buy Again Recipes

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BREAD CRUMBS



Bread Crumbs image

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.

SOFT BREAD CRUMBS



Soft Bread Crumbs image

A great way to turn unwanted bread scraps into a useful ingredient, with variations for making dry bread crumbs. Cook time is for the dry bread crumbs.

Provided by Debbwl

Categories     Low Cholesterol

Time 40m

Yield 1/2 cup

Number Of Ingredients 2

1 ounce bread, 1 sandwich bread, without added flavorings, or
1 roll, without added flavorings

Steps:

  • Tear 1 small roll or 1 slice of bread at a time into a blender.
  • Cover. Turn blender on and off repeatedly until bread is torn into light, uniform crumbs.
  • Or put bread on a cutting board and use fork tines to tear off crumbs.
  • Put crumbs into a plastic bag and toss to mix.
  • Press air from bag; close and freeze.
  • One (1-ounce) bread slice makes about 1/2 cup lightly packed crumbs.
  • Dry Breadcrumbs:.
  • Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
  • Spread soft bread crumbs in a thin layer on a shallow baking sheet.
  • Dry in oven 30 minutes.
  • Cool.
  • Spread crumbs out in an open plastic bag; crush with a rolling pin.
  • 1/2 cup lightly packed soft breadcrumbs makes about 3 tablespoons fine dry breadcrumbs.

Nutrition Facts : Calories 484.8, Fat 6.8, SaturatedFat 1.1, Sodium 1006.3, Carbohydrate 88.8, Fiber 4, Sugar 4.5, Protein 15.6

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!

Provided by Terri-Lynn Howell-Schlaiss

Time 35m

Yield 1

Number Of Ingredients 1

10 slices whole wheat bread, or your favorite bread

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

DRIED BREADCRUMBS



Dried Breadcrumbs image

This recipe for dried breadcrumbs is adapted from the February 2004 issue of Martha Stewart Living.

Provided by Martha Stewart

Categories     Italian Recipes

Yield Makes about 2 1/4 cups

Number Of Ingredients 8

1 loaf (8 ounces) day-old bread, crusts removed and bread cut into 1-inch cubes (about 5 cups)
Coarse salt and freshly ground pepper
3 tablespoons finely grated lemon zest (from about 2 lemons), optional
5 tablespoons finely chopped fresh sage, optional
3 1/2 tablespoons finely chopped fresh oregano or 1 teaspoon dried, optional
3/4 cup finely grated Parmesan cheese, optional
3 1/2 tablespoons finely chopped fresh parsley or 1 teaspoon dried, optional
3 tablespoons very finely chopped garlic, optional

Steps:

  • Preheat oven to 275 degrees.
  • Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer to a medium bowl. Transfer crumbs to a rimmed baking sheet and bake until dried and golden.
  • Transfer breadcrumbs 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.

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