Even though you can buy breadcrumbs at the store for insanely cheap prices, you might wonder why you should bother making your own it.
It has to be said that there are two really good reasons behind this, if not more:
- In case you forgot to buy them and don’t feel like going back to the grocery store.
- Secondly, to reduce waste. Instead of buying more bread that is already in crumb form, I would rather repurpose and use up old bread I have on hand.
Once you have accumulated enough breadcrumbs, you can turn those scraps into breadcrumbs using a freezer bag dedicated to bread “scraps” (stale pieces, heels, etc.)
Simply follow the instructions below to create breadcrumbs, which you can use for meatballs, meatloaves, sandwich bread and casserole toppings.
What are you waiting for, don’t start making your own bread crumbs.
- The use of breadcrumbs is widely used in meatballs and meatloaf recipes for adding moisture and softening.
- They are also used as coatings on fried foods for their crunchy texture.
- As a crispy topping for casseroles (typically mixed with butter or Parmesan).
The wonderful thing about homemade breadcrumbs is that the texture is often coarser and irregular than that of store-bought, which gives food a more textured texture.
In this case, you can really have some fun making your own breadcrumbs. There is no limit to the type of bread that you can use.
Keep in mind that the bread variety you choose to use will have an effect on the flavor and texture of your breadcrumbs as well.
Breadcrumb made from artisan bread will be denser and crunchy than that made from white sandwich bread, and one made from rye bread will have a completely different flavor than one made from brioche.
The types of bread you use can be varied to match the recipe in which the crumbs will be used, or you can use a variety mix that includes multiple types of bread to prevent any flavors or textures from separating.
It is possible that homemade breadcrumbs still contain trace amounts of moisture, unlike store-bought breadcrumbs that are rigorously tested for moisture content before being sold.
If you’d like to store your homemade breadcrumbs in the freezer, seal the container tightly with an airtight lid to prevent yeast and mold growth.
Due to the small size of the breadcrumbs, they thaw almost instantly when added to a recipe and do not require long defrosting times.
Breadcrumbs are likely to dry out and absorb rogue flavors with prolonged storage, but there is no firm cut off date for how long they will remain “good” in the freezer.
Make sure they are tightly sealed in thick, freezer-grade packaging (zip top freezer bags are fine).
Yes, of course! There are some challenges to overcome, however.
The dried bread pieces can be crushed into crumbs by placing them in a heavy duty zip top bag and using a rolling pin to crush them.
Whenever you roll your bread, you have to make sure that it is completely dry, or the rolling pin will just smush it instead of crumbling it.
Hence, your bread should be dried with extra care.
The old hamburger buns I had stashed away in the freezer are what I will use to make breadcrumbs today.
Almost any type of bread can be used to make breadcrumbs, including leftover buns.
The oven should be preheated to 350 degrees Fahrenheit. Cut your bread into 1-2 inch chunks to increase the surface area and speed up the drying process. On a large baking sheet, spread the bread chunks out in a single layer.
In the preheated oven, bake the chunks of bread until they are dry and just beginning to turn golden around the edges, stirring every five minutes or so. It took me about 15 minutes to bake my bread pieces.
You should keep an eye on your bread chunks and stir them at least a couple of times while they dry to ensure even drying. Drying time will vary greatly with bread type and size.
Once they are dry, remove them from the oven and let them cool. The cooling process allows the last bits of steam to evaporate and the drying process to be completed.
A few minutes should be enough time for cooling.
Once your bread pieces have dried and cooled, place them in a food processor and pulse until they become crumbs. The crumbs can be made as fine or chunky as you’d like, depending on your preference.
When your breadcrumbs are still slightly wet, spread them back out on the baking sheet and let them air dry for a few minutes or re-bake them for a few more minutes.
Remember that when the bread is crumbled, it dries much more quickly than when it is chunked.
Adding 1 tsp of Italian herb blend, 1/8 tsp garlic powder, and 1/8 tsp salt to a cup of homemade breadcrumbs is a great way to enhance their flavor.
Use a combination of 1/8 teaspoon garlic powder, 1/8 teaspoon salt, 1/2 teaspoon dried parsley, 1/4 teaspoon dried basil, or 1/4 teaspoon dried oregano instead of an Italian herb blend.
That’s all there is to it! It is now ready for you to use or store the Italian breadcrumbs.
Remember to keep your breadcrumbs in the freezer to prevent yeast or mold growth from residual moisture. Make sure your frozen goods are labeled and dated as always.
Using breadcrumbs in your everyday recipes is easy and convenient if you make it yourself. With just one simple step, you don’t have to worry about running out of breadcrumbs anymore. Try more recipes and let us know.