Breadcrumbs are used for many things such as a casserole toppings, in meatballs and meatloaf or even ricotta balls. Breadcrumbs you buy in the store are great in a pinch but don’t make food taste as good as homemade which is something I’ve learned I made my first batch. Keep any leftover bread or you can use lightly freezer burnt or fresh bread to grind.
This is made from fresh bread.
Ingredients
5 French bread
Directions
Pre-heat oven 250˚F
Cut any bread into slices
Bake until hard and dry turning once
Let bread cool before pulsing through a food processor. The longer the pulse the finer the crumbs will be. If you don’t have a processor, break pieces into smaller chunks and put into Ziploc bag. Use a rolling pin to crush bread into desired consistency.
Store in a container for one month but can be frozen in container or Ziploc bag for six months
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