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How to make dried breadcrumbs and a few recipes that use them

homemade dried breadcrumbs

Homemade dried breadcrumbs

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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6 Comments

  1. That is also a good tip if you are gluten free. Most shop bought gf breads are fairly naff and the crusts especially. People throw the end slices away. Also you can buy a loaf and when you open it, the whole thing crumbles and again, you throw it away. When gluten free bread costs £2-3.50 for a small loaf, that is a waste in every sense!

    Using your tip to dry the bread out, instead people can make their own gf breadcrumbs thus saving on another expensive “free from” purchase.

  2. Sandra Jeffery

    I wizz my stale bread in a blender or food processor then spread out on a tray (on top of the microwave oven) to dry in the kitchen. It only take a day or so.

  3. Fiona Nevile

    Hi Annie

    I hadn’t even considered the gluten free option. Your idea is perfect. Thank you.

    Just wanted to say how touched I was by your Father’s story on your website.

    Hi Sandra

    That’s interesting. Must try the crumbs first method next time. Thanks!

  4. Cameron

    Rubbing the semi-dry with a garlic clove produces wonderfully garlicky breadcrumbs, perfect for your cauliflower cheese recipes and wonderful for garlic lovers…

  5. Cameron

    Whoops, that should read semi-dry bread

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