Whenever I clean out my freezer, I inevitably find a few bags of bread ends that no one has bothered to finish using. Most likely that person was me, since I have this aversion to eating the end of a loaf of bread in a sandwich while it doesn’t even phase my husband.
But those ends don’t go to waste. I thaw them and lay them on a cookie sheet. I bake them at 350 degrees for 20-30 minutes until toasted. Allow to cool.
It’s important that the bread dries out to become bread crumbs, or you’ll have a big clumpy mess. Trust me, I didn’t toast the bread the first time that I made crumbs and I had a big mess. You can make crumbs out of any bread really, just as long as it is dried out and/or toasted.
Once cool, I break up into small pieces and run through my food processor and pulse until the toasted bread becomes bread crumbs.
One of our favorite recipes that calls for breadcrumbs is Zucchini Cakes or AKA, Zucchini ‘Crab’ Cakes.
To make seasoned breadcrumbs, I use 1-2 teaspoons of seasoning or dried herbs per cup of bread crumbs and mix together.
Do you make homemade breadcrumbs?
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This post is linked to: The Mommy Club’s Share Your Resources and Solutions.