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Got bread? Make some homemade crumbs

Filed Under: food, in the kitchen

homemade bread crumbs on a paper plate
Cooking from scratch is one of my favorite things to do. I can take minimal ingredients and whip up a meal that a gourmet chef would be proud of. I love to see things in the grocery stores and say, hey, I can make that at home for a fraction of the cost! I enjoy taking leftover stale but not moldy bread and make them into crumbs. Bread crumbs are great for topping casseroles, adding to meatloaf and stews, stuffing poultry, and of course, breading seafood, fish, pork chops, chicken and whatever else your imagination can come up with.

To make seasoned bread crumbs, you will need leftover scraps of bread. I never throw mine away. Every time I am done with a loaf of bread, whether it is because it has gotten too old but isn't yet moldy, or because I only have a piece or two left, I throw it into the freezer. When I have enough bread to make a nice batch of breadcrumbs, I let it thaw on the counter for awhile until I can get the pieces apart. I place them into a 200 degree oven and bake for about 10 minutes, turn them over and let them dry out for another 10 minutes.

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Some ovens may take longer, depending on how hot your oven runs, so check in 5 minute increments to see how dried your bread is. I take the now dried bread and tear into small pieces and put them into a blender and pulse until they are as coarse or as fine as I need them to be. I almost always add my seasoning right in the blender. For 1 cup fine dry bread crumbs you will need 4 slices bread. For 1 cup fresh bread crumbs, use 3 slices of bread.

If I am making chicken, I add dried parsley, dried basil, dried oregano, dried thyme, paprika, chicken seasoning, and white pepper. I hit blend and wait a few seconds and I am done. I use enough for the chicken I am going to make that night, and store the rest in a labeled and dated air tight container. If you don't have a container handy, you can use a plastic freezer bag.

If you are making baked pork chops, try plain bread crumbs that you have made yourself and add 1 tsp. of Mrs. Dash Salt Free Original Blend Seasoning Blend and 1 tsp. Spice Islands Old Hickory Smoked Salt and shake until well blended. Add other spices as desired.

Try variations on seasonings that you like and that suit your health needs. Making your own homemade bread crumbs is cheaper and healthier than store bought bread crumbs because they contain less preservatives.

You can store bread crumbs for up to 1 year in the freezer. Mine never last that long, because they are always gone long before then. You can always add your seasoning to the bread crumbs on the day you need them and vary them to the food you are making. For more ideas on how to make your own breadcrumbs check out this article and read the comments.

  • Eduardo

    First of all, congrats for this great site, I love it !

    And back to the subject, here in Brasil this is quite usual, the supermarkets and bakeries do this, here its called "farinh de rosca" or loosely translated "bread flour"

    And yes, it perfect for use with chicken filets, you pass them on egg yolk and then on this "flour", remove the excess, then fry in a pan with enough oil to cover the filets, at 200 dgr. (centigrades) of temperature

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