- Yield : 3 cups dried
- Servings : 12
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
This information is per serving.
Calories from Fat12
Serving Size:1/4 cup (26 g) dried
Homemade breadcrumbs are easy to make and economical.
You can use any type of bread. If you or your family does not eat the crusty ends from sliced bread you can refrigerate or freeze them in a plastic bag until you have enough to make a batch of breadcrumbs. Since stale bread works better than fresh bread, storing scraps of bread several weeks in your refrigerator or freezer will not affect the quality of your breadcrumbs.
There are two types of make homemade breadcrumbs; fresh and dried. Fresh breadcrumbs is made from fresh or slightly stale (day old) bread. Dried breadcrumbs are best made using stale bread.
Your breadcrumbs can be seasoned or unseasoned. The advantage of not seasoning breadcrumbs is adding your favorite seasonings when you are ready to make a recipe, or using them for recipes requiring unseasoned breadcrumbs.
For seasoned breadcrumbs, adjust seasoning to taste, and experiment with other seasonings like rosemary, cayenne pepper, dill, and sage.
Store bought breadcrumbs can have over 400 mg of sodium per 1/2 cup serving.
Homemade breadcrumbs can be virtually sodium free when made using homemade bread. When using store bought breads, sodium content will vary depending on the type and brand of bread used. Sliced bread has 100 to 200 mg of sodium per slice. Buns and rolls 200 to 450 mg or more.
If you are concerned about sodium, use homemade or reduced sodium bread.
Type of Bread
You can use any sliced bread without seeds or other whole ingredients like oats or nuts. Italian or French bread, white, or wheat are good choices.
It takes about 1.5 lbs. of bread to make 1 lb. of dried breadcrumbs.
All nutrition Information is approximate and will very slightly depending on the type and brand of bread used.
Food processor (a meat grinder can be used to make dried breadcrumbs)
For long-term storage, dry or toast fresh breadcrumbs in a 300°F (150°C) oven. Spread crumbs on large baking sheets and dry, stirring occasionally every 15 to 20 minutes. You can use a lower heat setting and longer drying time to prevent toasting. For toasted crumbs continue baking until crumbs are dried and golden brown.
- 1 1/4 lb (600 g) bread, sliced
- For Seasoned Breadcrumbs, add per cup of crumbs:
- 1 teaspoon (5 ml) Italian seasoning
- 1/4 teaspoon (1.25 ml) garlic powder
- 1/4 teaspoon (1.25 ml) onion powder
- 1/4 teaspoon (1.25 ml) dried thyme
- Fresh ground black pepper to taste
Method of Preparation
For Dry Breadcrumbs
Arrange sliced bread in single layer on baking sheets and place in a warm oven (150°, 65°C). Turn off oven and dry overnight or until bread is completely dry.
When using a meat grinder break dried bread into several pieces and feed into the hopper. For a food processor, place bread broken into 4 pieces in the bowl and pulse until desired size. You can use a sieve to separated crumbs into course and fine crumbs.
Stir in seasoning if desired. Store in an airtight container in the refrigerator or freezer.
For Fresh Breadcrumbs
Use slightly dried (stale) bread for medium to small crumbs. Fresh, soft, white sliced bread will form large crumbs.
Tear or cut bread and place in food processor bowl. Do not overfill. Pulse or process until desired size.