Breadcrumbs are easy to make at home and can be flavored to your liking.. Learn how to make breadcrumbs from scratch to use in your favorite dishes like meatballs, meatloaf, breaded chicken, and more! Jump to the breadcrumb recipe or read on for our crafting tips.
Sure, you can buy breadcrumbs at the store, but lately I’ve gotten used to making them myself. Here are some reasons:
- You can use almost any bread you have on hand. Better yet, old stale bread or the chewy ends of a loaf of bread are perfect!
- If we make our breadcrumbs ourselves, we can choose whether it is coarse or fine. When I’m making patties or meatloaf, I like my breadcrumbs to be quite fine. When using them as a crunchy topping I like to make them more rustic and thick.
- You can dress her however you want.
How to make breadcrumbs
Here’s a quick look at how to make your own homemade breadcrumbs – the most common method is using a food processor, but it’s not the only method!
With a food processor, blender, or spice grinder
Slice or chop the bread of your choice into small pieces. The smaller you cut the bread, the easier it will be for your device to break the bread. Then simply add the bread pieces to your device and pulse until the bread breaks up to the desired size. Depending on how much bread you have and the power of your food processor, blender, or grinder, you may need to do this in batches.
Use a crate grater or microplane
If your bread is quite hard, you can gently grate it with a box grater and even a micro slicer. This method doesn’t work as well for softer, fresher bread. If that’s all you have, consider baking the bread before grating it, just like we do when making homemade croutons. However, we recommend slicing the bread into large chunks before baking so you have a grip when grating.
Use a rolling pin, heavy skillet, or hammer
This is another great option for hard, stale pieces of bread. Simply place the bread in a bag and gently pound it with something heavy like a rolling pin, heavy skillet, or hammer. If you have fresh or soft bread, make homemade croutons according to our recipe, let them cool and then crumble them in breadcrumbs.
Toasted Breadcrumbs vs. Fresh Breadcrumbs
Depending on what you plan to do with it, you can leave the breadcrumbs fresh (this is a good option for meatballs or meatloaf), or you can toast them in a pan or in the oven until golden and crispy. My favorite method is using a skillet as I’ve been known to burn toast/bread in the oven!
- For the fresh breadcrumbsSimply turn the bread into the size you want and use it.
- Prepare breadcrumbs in a pan, toss them with olive oil or butter and any spices you like over medium-high heat until golden and crispy. (You can also omit the oil/butter and spices and just toast them in a dry pan.)
- Bake the breadcrumbs, place them on a rimmed baking sheet and bake at 300 degrees Fahrenheit for 5-10 minutes. Just like making them in a pan, you can cook them alone with no additional ingredients, or flavor them with oil, butter, and/or spices.
- Turn croutons into breadcrumbsCrumble crunchy croutons (homemade or store-bought) into crumbs using one of the methods above.
Frequently Asked Questions
Need to cut the bark?
It’s up to you, but we never cut off the crust when making breadcrumbs. I love the different colors and textures you get when using medium and bread crusts.
What is the best way to store homemade breadcrumbs?
Cool them first, then place the breadcrumbs in an airtight container. They should be kept at room temperature for a few days and in the freezer for up to a month. If they could be a bit crunchier when used, just pop them in the oven or on a hot pan for a few minutes (watch them so they don’t burn) and then use.
How do you make Italian breadcrumbs?
Mix 1 cup of breadcrumbs with 1/4 teaspoon finely ground salt, 1/4 teaspoon freshly ground black pepper, 1/8 to 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/2 to 3/4 teaspoon Italian seasoning. .
What’s the Difference Between Homemade Breadcrumbs and Panko Breadcrumbs?
Panko Breadcrumbs are made from a unique Japanese bread with no crust, making them extremely light and crunchy. We often use them in our recipes. These homemade breadcrumbs won’t be exactly the same since it’s difficult to get the fluffiness of panko breadcrumbs at home. That said, these homemade breadcrumbs should still work in most recipes.
Easy Homemade Breadcrumbs
Breadcrumbs are easy to make at home and can be seasoned to your liking. Here’s how we make breadcrumbs from scratch to use in our favorite dishes like meatballs, meatloaf, breaded chicken, and more! Note that you can control how fine or coarse the crumbs are. When making them for meatballs, we like them a little thinner. Using breadcrumbs as a crunchy topping keeps it more rustic and chunky.
makes 1 cup
2 to 3 cups diced bread (about 2 ounces)
2 tablespoons olive oil or melted butter
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1-2 teaspoons dried herbs, optional
- Turn bread into crumbs
- Toasted breadcrumbs, stove method
- Toasted breadcrumbs, oven method
Using a food processor, blender, or spice grinder: Cut the bread of your choice into small pieces. The smaller you cut the bread, the easier it will be for your device to break the bread. Add the bread pieces to your device and pulse until the bread breaks up to the desired size.
Use a box grater or micro slicer: If your bread is hard and stale, you can gently grate it with a box grater and even a microplane. This method doesn’t work as well for softer, fresher bread. If that’s all you have, consider baking the bread before grating it, just like we do when making homemade croutons.
Use a rolling pin, heavy skillet, or hammer: If your bread is hard and stale, place it in a bag and gently pound it with something heavy like a rolling pin, heavy skillet, or mallet. This method doesn’t work as well for softer, fresher bread. If that’s all you have, consider baking the bread before grating it, just like we do when making homemade croutons.
Place breadcrumbs, olive oil, salt, pepper, and dried herbs in a large skillet over medium-high heat. Cook, stirring frequently, until the breadcrumbs are golden and crispy, about 5 minutes.
Heat oven to 300 degrees Fahrenheit. Mix breadcrumbs with olive oil, salt, pepper and dried herbs. Pour the mixture onto a rimmed baking sheet and spread evenly. Bake 5 minutes, stirring, then bake an additional 3-5 minutes or until the breadcrumbs are golden and crispy.
Advice from Adam and Joanne
- Depending on what you plan to do with it, you can either leave the breadcrumbs fresh (this is a good option for meatballs or meatloaf), or pan fry or bake until golden and crispy.
- Store homemade breadcrumbs in an airtight container at room temperature for a few days or in the freezer for up to a month.
- Nutritional Facts: The nutritional values given below are estimates. We use the USDA database to calculate approximate values.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: Part 1/4 cup / calories 137 / total fat 8 grams / Saturated Fatty Acids 1.2g / cholesterol 0 mg / sodium 287.4mg / carbohydrates 14.3g / fiber 0.8g / total sugar 1.6g / protein 2.6g
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Source : inspiredtaste.net