Biga Wine Dinner [girl’s night]

daisi - March 29, 2012

life / menu recap [week 12 & 13]

daisi - March 29, 2012

[how-to] make homemade breadcrumbs

daisi - March 29, 2012
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This is one of those things that made me think “why haven’t I done this before?” I use breadcrumbs in a lot of things, but had never actually attempted to make my own rather than use the packaged kind until recently. Call me lazy. But really, even if you are lazy, like me, you really should be making your own breadcrumbs. How often do you throw bread away? Even just the ends? I have wasted a lot of bread in my day. Well, not wasted because I usually feed it to the ducks or birds, but you know what I mean. You can always use day-old bread from a dinner party, but if you’re using ends and pieces, throw them in the freezer until you have enough to work with. If your bread isn’t curnchy enough, toss it in a low heated oven (200 degrees) for 10-15 minutes until the bread is dried out.

I had bread leftover from making these fancy little tea sandwiches:

Since it was “fresh” I threw the bread into the oven for a while to get it nice and dry.

Next, gather up your spices. I went with granulated garlic, basil leaves & seasoned salt. You only need a teaspoon or so of each. You can choose whatever you’d like or just keep them plain. Typically when you use breadcrumbs in a dish, the dish itself will flavor them for you. Combine everything in a food processor and process until you have the texture of breadcrumbs you desire.

Use them immediately or store in your freezer for later use.

I think this would be a great way to ensure your family is eating whole grains as well. Simply purchase your whole grain bread from a local bakery (less additives) and make your own whole grain breadcrumbs.

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