Bread crumbs can be made several ways, fresh or toasted, seasoned or not. If you’re seeking to emulate what comes from the cans at the store, you’ll want toasted.
For fresh or toasted, the first step the same: tear up chunks of bread and place in the food processor. I often use the heels or crust pieces, or any leftover dried up pieces that haven’t been used. Pulse until fine. If you don’t have a food processor, the old-fashioned way of doing this is to grate on a box grater.
For fresh, you’re done, just use or freeze. For toasted, spread your bread crumbs on a cookie sheet and place in 300 degree oven for several minutes, stirring once or twice. The amount of time you’ll toast the crumbs depends on the amount – keep a good eye on it, especially after it becomes dry.
If you want them plain, just remove and use or freeze. If you want something like the Progresso Crumbs you buy in the store, remove to a bowl, add the following herbs.
1 cup plain bread crumbs
1/2 teaspoon salt
1/2 teaspoon parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sugar
I store mine, plain, toasted or seasoned in the freezer in Ziploc bags. I also save up my bread pieces and throw them in the freezer until I have enough on hand to make bread crumbs. If they start to look a little old or start taking up too much room, well, I just give them to my little bird friends outside.
If I’m working with bread that’s hard, but still good and I want to slice it for bread crumbs, just cover with a damp paper towel and microwave for 20 seconds.
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