Breadcrumbs Recipes

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BREADCRUMBS

Most of the time (through my entire bread making) I have various bits of loaves of bread that just don't get eaten. I quickly take that last piece of bread right out of Dennis' mouth as he is about to take the biggest bite. I say, "Hey! Wait a minute dear husband, I need those for breadcrumbs!" Andi- they will be breadcrumbs once I swallow the slice of bread." Dennis resounds. "Awwww, honey! I exclaim, They are for the topping to your lima bean gratin. I need them." Once Dennis hands back the bread, I proceed to make some delicious little breadcrumbs that can be used interchangeably to crunch up any meal. I normally have a heel or two left of --Nimz--'s Recipe #157517 left over and this combined with rosemary and thyme make a very flavorful crumb. I use this on a fish fillet, (a mild fish) or a chicken breast, because it brings so much pizazz to the item it is covering.

Provided by Andi Longmeadow Farm

Categories     Breads

Time 21m

Yield 3 cups

Number Of Ingredients 6



Breadcrumbs image

Steps:

  • Preheat a 400°F oven. Dice and chop bread with crusts into 1/2 inch cubes.
  • Scatter diced bread in a large baking sheet or roasting pan. Add rest of ingredients, tossing everything together with your hands. Bake 11 minutes, or until it is crispy.
  • Cool at room temperature, and put bread and seasonings in a plastic bag. Roll with a rolling pin, or before putting in plastic bag, use your food processor to mix this up. I personally like the rolling pin method, quicker then dragging the food processor out.
  • Keep crumbs in sealed bag in fridge up to 1/2 weeks.

8 ounces bread (sourdough or country)
1 1/2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, coarsely chopped
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper

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



Homemade Bread Crumbs image

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.

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

HOMEMADE ITALIAN BREADCRUMBS

Provided by Alton Brown

Time 35m

Yield 3 to 4 cups

Number Of Ingredients 4



Homemade Italian Breadcrumbs image

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.

4 ounces stale bread, cut or torn into 1-inch pieces
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt

BREAD CRUMBS

Provided by Food Network Kitchen

Number Of Ingredients 0



Bread Crumbs image

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.

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



Toasted Breadcrumbs image

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

10 slices whole wheat bread, or your favorite bread

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



Homemade breadcrumbs image

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

2 slices day-old white bread (crusts removed, if you prefer)

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    #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #north-american     #breads     #condiments-etc     #american     #easy     #vegetarian     #dietary     #low-cholesterol     #comfort-food     #garnishes     #inexpensive     #low-in-something     #taste-mood

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