Use your left over bread to make your own breadcrumbs. It's not only about not letting the bread go to waste, it's also that can make them delicious with great texture! You will absolutely not go back to store bought breadcrumbs if you continue to make your own, you will notice the difference in any recipe. Homemade breadcrumbs are also much more affordable.
From scratch is sometimes overrated they say, really? I don't know and think it depends on what you're making. If we're talking about something like harissa paste then yes there are some unbelievable brands that taste amazing! Or if you're asking about sundried tomatoes again yes, you can find some fantastic Italian brands. Homemade breadcrumbs is not one of those things.
I can't remember when last I bought bread crumbs being overly frustrated with what was inside the package. Granted there are more and more stores selling breadcrumbs that look a bit more interesting but there is nothing quite like making your own, and it's so easy!
What Bread To Use?
You can use any bread, store bought or homemade, brown or white or rye. Just remember the harder textured breads like rye and sour dough can be a bit tough but you can also work around that by getting them onto a roasting tray and baking the pieces until lightly toasted. Let them cool and then add them into a food processor to break them down.
What If I Don't Have A Food Processor
A food processor is convenient however, you can also use a blender to do this. If all else fails, add the bread into ziploc bag and use a rolling pin or meat mallet to help crush it. It's best to first make them into smaller crumbed pieces before getting them into the oven.
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Italian Bread Crumbs
These are my most favorite type of breadcrumbs because they have all Italian herbs and spices in them. Problem is, they are genuinely so delicious and if you are anything like me who loves bread, you might find them very addictive!
More Bread Recipes
How To Make Breadcrumbs
Ingredients
- 3 to 4 cups bread broken up into pieces or the quantity you have to use
Instructions
- Preheat the oven to 170 degrees Celsius.
- Add the bread to a food processor to break it down into breadcrumbs and line a baking tray with parchment paper (very optional but easier for clean up and once cooled you lift the paper and pour them into a storing container). For finer crumbs, set the food processor to #2 setting and for chunkier pieces, use the pulse setting. Without a processor use a rolling pin or meat mallet and get the bread pieces into a Ziploc bag. Crush them into smaller pieces before baking.
- Place all the pieces of bread onto a baking tray, season them with salt and pepper, and add a drizzle of olive oil, toss them around and bake until lightly toasted checking and turning them over half way through. You can also bake the breadcrumbs without any seasoning or oil.
- Store in a sealed container in the cupboard for a week or in a Ziploc bags in the fridge otherwise freeze for up to 3 to 4 months.
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