Making crumbs is a simple as whirling pieces of the bread,
rolls or buns in your food processor or blender for a few seconds. Don’t overfill the processor, and this goes
so fast, it’s a good idea to simply pulse the bread pieces until they are the
right consistency.
To get dry bread crumbs spread them out on a rimmed baking
sheet and bake them at 350°, stirring every 10 minutes. The time may vary depending on how dry your
bread was when you started. 20 to 30
minutes is usually long enough. You can
sprinkle dry Italian seasoning; about a teaspoon for every 2 cups of crumbs,
for seasoned crumbs.
Save that bread and save the money you would spend for a jar
of store-bought crumbs. You can freeze the
fresh crumbs to use later in a zip-top baggie, or put the well-dried ones in a
tightly covered jar.
Some recipes to use your bread crumbs…and there are lots
more…
In meat mixtures:
As a casserole topping:
As breading:
As part of stuffing:
With pasta:
With Potatoes:
Some toast the bread in the oven before making it into crumbs. Not sure why people even buy crumbs when it is so easy to make your own.
ReplyDeleteHow long would these bread crumbs keep? I don't use them all that often and so haven't tried anything like this. Could part of them go in the freezer and for how long?
ReplyDeleteI have kept frozen bread crumbs 6 months and they were just fine...but they are easy to toast or brown in butter or olive oil and use on vegetables or pasta, so we seldom keep ours very long.
DeleteMy mother cooked macaroni, fried the bread crumbs left at the end of the week in butter, browned them, then added the macaroni and fried them until they were browned and had some crisp brown edges. She called this "hard times" food.
ReplyDeleteSounds good...we liked noodles with browned buttered crumbs...we still make it as a treat. Amazing how those 'hard times foods' are good memories for a lot of us.
Delete