Homemade Breadcrumbs Recipes

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.

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.

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.

Steps:

• Take 12 slices of stale bread and let air dry (or place crumbs on pan and dry in oven at 225 F).
• Crumble and grate until into crumbs.
• Let dry again.
• Add rest of the ingredients.

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.

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.

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.