Anytime a recipe calls for regular breadcrumbs I prefer to make my own. They taste fresher and less dry than their container counterpart. I haven't always done this: Several years ago I needed breadcrumbs and reached into my pantry for the store bought crumbs. However, I couldn't remember the last time I used them! Thus, I tossed them out and decided to experiment with bread and the food processor.
The texture was so light, crumbly, and crunchy that I've never returned to the premade kind. Once you learn the simple technique, you can jazz them up with all sorts — spices, finely grated cheese, nuts, minced herbs — of seasonings. To see how insanely easy it is to make your own breadcrumbs,
- Select a type of bread. White, wheat, sourdough, brioche — whatever you have on hand is fine. Tear several slices or a large chunk into small pieces. Generally speaking, 9 slices of white bread will make about 3 1/2 cups of breadcrumbs.
- Toss the bread pieces into a food processor. Process until fine crumbs form.
- Transfer to a dish and use according to the recipe.
Voila. Instant breadcrumbs! Making these is a great way to use up old bread. Have you ever made your own breadcrumbs?