All you need to know about How To Make Homemade Breadcrumbs – they are easy to make and can last for months. Tips on what bread to use and how to store your homemade breadcrumbs.
Today, instead of posting another recipe, I am going to show you how to make homemade breadcrumbs. I use breadcrumbs quite a lot in my cooking, mainly for crisping things up and as a thickening or binding ingredient. I can’t imagine not having a batch of breadcrumbs in my kitchen ready to use any time I want. To me it’s almost as essential as salt and pepper.
Why making your own breadcrumbs is a good idea
First of all, it reduces waste. We are all bound to have leftover stale bread that no one will eat at some time or other, so instead of throwing it out we can turn it into breadcrumbs.
You can control the texture of your breadcrumbs. Whether you are using a food processor or an ordinary grater you can produce fine or coarser breadcrumbs.
There are no additives, flavouring, stabilizers etc (other than what’s been used in the bread) in homemade breadcrumbs. You can combine them with spices or herbs but you don’t have to.
How to make homemade breadcrumbs
What do you need to make breadcrumbs? Apart from the bread, you will also need a grater (or food processor), a large bowl and a paper bag to store the breadcrumbs in. I recommend using good quality bread that usually comes in a brown paper bag. Good quality bread will produce good quality breadcrumbs:) The bread should ideally be left (in the bag) in a dry place for a couple of weeks to make sure it’s completely dry. If you are in any doubt as to whether the bread is sufficiently dry just leave it for a few more days.
Alternatively, pop your bread into a warm oven (gas mark 3) for 20 minutes. This should remove any excess moisture.
Don’t keep your bread in plastic as it will eventually get mouldy, rather than dry.
I use an ordinary grater because I actually rather enjoy grating the bread by hand! You can probably save time if you use a food processor that’s suitable for making breadcrumbs.
I don’t recommend using flavoured bread, such as cheese, onion, walnut or bread with olives as the non bread ingredients are likely to cause the breadcrumbs to become mouldy. Plain crusty bread is best. It can be either white or brown, though I must confess I tend to use white bread as white breadcrumbs are suitable for any recipe.
How to store your homemade breadcrumbs
Once you’ve grated your breadcrumbs (or used a kitchen appliance to do it for you) tip the mixture into a paper bag and keep in a cool dry place (such as a cupboard), away from sources of heat or water. Alternatively keep your breadcrumbs in a glass container or plastic bag (once all the moisture is gone it’s ok to keep them in plastic).
If you follow these simple steps your breadcrumbs will stay fresh for months.
I hope you find this post useful:)
*Note: if you are making breadcrumbs to use immediately you can just use stale bread. It doesn’t have to be completely dry.
Take a look at some of the recipes where I’ve used homemade breadcrumbs:
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