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.
Put the crumbs in a freezer container and then store the crumbs in the freezer. I try to use the crumbs up within 6 months so that they don’t become freezer burned.
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.