Have you tried making homemade bread crumbs yet? Well, you should! It’s so quick and simple to make, you’ll surely wonder why you have not done so earlier!
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I started making my own homemade bread crumbs when I saw my mother-in-law doing exactly the same thing.
To reiterate her philosophy, it’s one of those things that’s not worth buying at all — because it’s so easy to make your own.
HOW TO MAKE BREAD CRUMBS
CAN I USE ANY TYPE OF BREAD TO MAKE HOMEMADE BREAD CRUMBS?
Well, I have.
As you can see in the images and video, I used Sicilian Brioche in this recipe.
This type of brioche has a bit of sweetness in it. But the result, especially when you add other seasoning to it, is my all-around bread crumbs when cooking.
I have also tried sourdough, Tuscan bread (the one without salt), or even a regular sliced bread — never have any problem with the result.
I DONT HAVE FOOD PROCESSOR, CAN I STILL MAKE HOMEMADE BREAD CRUMBS?
Place the chunks of bread in a ziplock bag and start pounding or rolling with your rolling pin.
If you have one of those meat hammer (also called ‘meat tenderizer‘), then you can start with that and then use the rolling pin afterwards.
Either way, having a food processor or a blender is NOT a must.
HOW LONG CAN I STORE THESE BREAD CRUMBS?
I normally keep some of mine in a tight container for about three weeks – in a cool place, but not inside the refrigerator.
The rest, I put them in a sealed bag and place them in the freezer for about three months.
However, let me highlight that the length of time you can keep bread crumbs out of the refrigerator depends on how warm your place (or your part of the world) is.
Stockholm, where I live, is definitely not one of those warm places.
TIPS ON HOW TO MAKE BREAD CRUMBS –
- If the bread is already dry, you can skip placing them in the oven. Just leave them out for a longer period and then store them properly.
- Keep the texture of the crumbs as per your preference. I have a friend who likes to have bigger bits, so she makes sure she does not process the bread too much.
- Feel free to add your favorite seasoning on these bread crumbs, depending on what your dish calls for. Adding different types of dried herbs is an option, plus salt and pepper, of course.
- When you store them in the freezer, make sure you write the date on the bag to help you remember. (Yep, I ALWAYS do this)
IDEAS ON HOW TO USE HOMEMADE BREADCRUMBS –
- Baked Fennel with Parmesan & Cream
- Neapolitan Eggplant Meatballs (Polpette di Melanzane)
- Swedish Salmon Burger with Lemon Yogurt Sauce
OR IF YOU WANT MORE HOW-TO GUIDES, THEN CHECK OUT MY HOW-TO COLLECTION!
How to Make Bread Crumbs
- 12 pieces Italian brioche, at least a couple of days old (or any type and quantity of bread that you have on hand)
- Preheat oven to 180°C (350°F).
- Process until you have reached your preferred level of texture for the crumbs.
- Place the baking tray in the lower part of the oven until it has slightly darken in color. Shake or mix the crumbs and place it back in the oven to dry the whole tray evenly.
- Set aside to cool.
- Store properly.
- Feel free to skip placing them in the oven, if you feel that the bread is already dry. Just leave them out for a longer period and then store them properly.
- You can control the texture of the crumbs, as per your preference. If you like to have bigger bits in your mixture, then make sure you don't process them too much.
- Add your favorite seasoning on these bread crumbs, depending on what your dish calls for. Using different types of dried herbs is an option, plus salt and pepper for base seasoning.
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