Soft Bread Crumbs Recipes

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:

• Method 1) Tear into pieces and place in blender (can use food processor). Cover and turn blender on and off repeatedly until bread crumbs are uniform.
• Method 2) Put bread on cutting board and use fork tines to tear off into small crumbs.
• Put crumbs into a plastic bag and toss to mix, then press out excess air and freeze for future use.
• 1 ounce of bread yields about 1/2 cup of lightly packed crumbs.
• For Dried Breadcrumbs:
• Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
• Spread soft bread crumbs in a thin layer on a shallow baking sheet. Bake in oven till dry about 30 minutes.
• Cool completely. Can be used as is or for really fine crumbs place in plastic bag and crush with a rolling pin.
• 1/2 cup of lightly packed soft breadcrumbs makes about 3 tablespoons of fine dried breadcrumbs

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.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.
• Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.
• Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
• Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
• In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
• Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
• Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.