Best Homemade Breadcrumbs Recipes

HOMEMADE ITALIAN BREADCRUMBS

Steps:

• Preheat the oven to 300 degrees F.
• Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.

HOMEMADE BUTTERED BREADCRUMBS

Steps:

• 1. Toast bread VERY lightly - on lightest setting - and allow to cool slightly. Spread each slice with soft butter, then dust with the Mrs. Dash seasoning. Cut each slice into quarters.
• 2. Drop bread a few pieces at a time into a food processor and pulse. Adjust your pulses depending on if you want fine or coarse crumbs.
• 3. These crumbs are very versatile. The longer you toast the bread, the dryer the crumbs. Or you can leave them untoasted for soft fresh crumbs. Use to top casseroles, souffles, add to savory puddings, and many other uses.
• 4. Store any extra in zip-top bags in the freezer.

HOMEMADE BREADCRUMBS

Steps:

• To make in the food processor: Place chunks of bread into processor or blender jar. Pulse to desired crumb size, approximately the size of grains of rice. Add the bread chunks in small batches for the best results.
• To make by hand: Place dry bread in a sealed bag. Smash with a rolling pin to break into crumbs. Place in a resealable bag, and store in the refrigerator for up to 1 month. If using fresh bread, place slices on a baking sheet and dry out slightly in a 300-degree-Fahrenheit oven for 15 minutes. Cool and prepare as directed. You can store these in the freezer for up to three months.

HOMEMADE BREADCRUMBS

Steps:

• To make fresh breadcrumbs, tear the bread into pieces and drop into a food processor fitted with a blade attachment. Pulse until you have breadcrumbs of the size you want. If you want to make very even breadcrumbs, push them through a coarse sieve. Will keep in an airtight container at room temperature for up to a week.
• To make dried breadcrumbs, tear the bread into pieces and bake in a low oven until the pieces are completely dried out. Pulse in a food processor as before. Will keep chilled for up to two months, or frozen for six months.

HOMEMADE SEASONED BREADCRUMBS FOR TSWILSIE

Steps:

• If bread is soft place in a warm oven to dry out or slightly toast it then cool.
• Process the bread in a food processor till fine. Add rest of ingredients and process till combined. Store in ziplock storage bags. Can be frozen for long time storage.