Best 6 Homemade Bread Crumbs Recipes

HOMEMADE PANKO BREAD CRUMBS

Steps:

• Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
• Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
• Immediately remove bread crumbs from oven and allow them to cool.
• Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.

HOMEMADE PANKO (JAPANESE BREAD CRUMBS)

Steps:

• Carefully trim only the brown crust from fresh white bread.
• Lay out on the counter (or somewhere safe) for 1-2 hours. Some people have had to leave their bread out to dry for much longer, even up to 12 hours, depending on the type of bread used.
• When it is dried out, crumble gently using your fingers.
• Use as desired.

HOMEMADE BREAD CRUMBS

Steps:

• Use a food processor or blender to crumb the bread evenly.
• Crumbs should not be like sand.
• Leave some texture-don't overprocess.
• Melt butter in a large pan and add crumbs and salt and pepper.
• Stir until evenly coated.
• Continue stirring over medium heat until the crumbs sound like sand when they hit the bottom of the pan.
• Cool thoroughly.
• Then store in heavy duty plastic bags with zipper seals.
• Don't put them in the refrigerator-they won't keep.
• Store them in a cabinet for up to six months.

UNCLE BILL'S HOMEMADE PANKO STYLE BREAD CRUMBS

Steps:

• Preheat oven to 300°F.
• Cut the bread into pieces that will go through the tube on a food processor.
• Using the food processor with a shredding disk, push the bread pieces through the tube to make coarse bread crumbs.
• Transfer the crumbs to a large mixing bowl.
• Sprinkle with seasoning salt, granulated garlic powder and Beau Monde seasoning; toss well to coat.
• Transfer the coated bread crumbs to parchment lined baking sheets and spread to thin layers.
• Bake in preheated 300 F oven for 6 minutes or until bread crumbs are dry, but not toasted, Stir the bread crumbs at least once during baking time. Do not let crumbs brown, they should still be just off white in color.
• Turn oven off, open the oven door for about 10 minutes to cool slightly and leave the bread crumbs in the oven to further dry for at least 1/2 hour.
• Remove from oven and let cool completely.
• Store the crumbs in a container with lid or you may freeze them in zip-lok bags or vacuum seal bags. They will last for several months.
• Do not forget to label and date the containers.
• Use these crumbs on recipes that call for bread crumbs.

BREAD CRUMBS OR CROUTONS HOMEMADE (SALLYE)

Steps:

• 1. Line a large cooking sheet with parchment paper and set aside. Turn oven to 325º
• 2. ***Any kind of leftover bread will work. I've used hamburger or hot dog buns, white bread wheat bread, homemade bread and other kinds. It's okay to mix kinds of bread in the same batch.
• 3. Cut or tear bread into 1-1/2" cubes (approximately. Spread the bread pieces out in a single layer.
• 4. Spray bread generously with cooking spray (again your choice....I always use olive oil), Gently mix the bread so that all surfaces are covered with oil.
• 5. ***** HERBS AND SPICES. Use your choice of herbs/spice seasoning mix to coat the bread. https://www.justapinch.com/recipes/main-course/other-main-course/homemade-italian-seasoning-mix-sallye.html https://www.justapinch.com/recipes/non-edible/other-non-edible/herb-de-provence-mix-sallyeo.html https://www.justapinch.com/recipes/non-edible/other-non-edible/southwestern-seasoned-salt.html https://www.justapinch.com/recipes/sauce-spread/sauce-spread-seasoning-mix/diy-mrs-dash-seasoning-mix-sallye.html These are some I use at different times, but use your favorites. Sometimes I add Kraft Parmesan cheese to the seasoning mix.
• 6. Place baking sheet in preheated oven and turn timer on to 10 minutes. After 10 minutes, check bread. Stir and continue baking until bread is a toasty brown. (about 10 more minutes)
• 7. Remove from oven and allow to cool. NOTE: FOR CROUTONS, STOP HERE.
• 8. FOR BREAD CRUMBS, ADD THE FOLLOWING STEPS: Place bread pieces in food processor and process on medium to high speed until desired coarseness is reached. Dependent on the amount of bread you've toasted, you may need to process more than one batch.
• 9. You can also reserve some of the bread pieces for croutons. So easy and so much better and cheaper than "store bought" bread crumbs.

HOMEMADE PANKO BREAD CRUMBS

Steps:

• 1. Push chunks of white bread through the shredding disk of the food processor to make coarse crumbs.
• 2. Spread the crumbs on a baking sheet and bake at 300 degrees until the crumbs are dry BUT NOT TOASTED, about 6 to 8 minutes. Shake the crumbs at least 2 times during the cooking process. Be careful not to let them brown !!
• 3. Immediately remove bread crumbs from oven and allow then to cool.
• 4. Once cooled, crumbs may be stored in the freezer in a resealable plastic bag for several months. Be sure to scrunch the bag and remove the air before sealing.
• 5. When using these crumbs you can incorporate Sesame seed, slivered almonds or chopped pecans (optional). You can also put the amount you are going to use along with a pats of butter. Pulse in the food processor to mix, just a couple of seconds and check for your desired look. Before adding as a topping, you can sprinkle the Sesame seed, about 1/4 th cup, slivered almonds or chopped pecan pieces. Sprinkle some cheese over top or add a small amount of salt and black pepper (be sure to focus on the words (VERY SMALL AMOUNTS)......