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
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.
HOMEMADE ITALIAN BREADCRUMBS
Provided by Alton Brown
Time 35m
Yield 3 to 4 cups
Number Of Ingredients 4
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.
BREAD CRUMBS
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.
QUICK BREAD CRUMBS FOR CASSEROLES
You forgot to buy crumb topping for your tuna casserole or your favorite casserole. Voila!!! Make them yourself. Quick and easy!!!
Provided by Darlene Summers
Categories Breads
Time 10m
Yield 1 cup of topping
Number Of Ingredients 2
Steps:
- Melt butter in a skillet.
- Add 1 cup bread crumbs.
- Stir constantly till crumbs are golden brown.
- Use on your favorite casserole.
Nutrition Facts : Calories 968.6, Fat 67, SaturatedFat 40.1, Cholesterol 162.5, Sodium 1226, Carbohydrate 77.8, Fiber 4.9, Sugar 6.7, Protein 15.1
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
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
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