How to make dried breadcrumbs and a few recipes that use themPosted by Fiona Nevile in Basics | 6 comments
90% of people throw out the ingredient for homemade dried breadcrumbs every week. I mean of course stale bread. White bread is best for breadcrumbs and if you include the crusts you will get a good colour in the crumbs.
The bread needs to be dried in a warm place for several days before being turned into breadcrumbs. My mum used to have an oven with a slim drawer at the base to store roasting pans and so on – she used to pop hers in there. I put my bread to dry under the grill/broiler pan. We use our grill to make toast in the morning so the bread is exposed to a gentle heat once a day. Gradually the bread chunks will dry out until they are very light, crisp and easily crushed. Quite a few crusts reduce, when crushed, to just a few handfuls of dried crumbs.
I whizz up my dried bread in the Magimix but putting the chunks in between two clean tea towels and bashing gently with a rolling pin would work well too.
Store your dried breadcrumbs in an airtight jar. They will keep for months and be ready to hand whenever you need them.
A few of our recipes that use dried breadcrumbs:
Recipe for delicious breaded cod
Easy and deluxe recipe for prawn,pak choi and gnocchi supreme
Deluxe macaroni cheese recipe
Veal Schnitzel (Wiener Schnitzel) Recipe
Best ever cauliflower cheese recipe
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