Every week or so I go through the fridge and collect up all those little ends of bread loaves which have been forgotten about and turn them into breadcrumbs.
Depending on how much bread you have, you can either use an ordinary sized food processor or a mini food processor. In the above example I used my mini food processor to process the bread, which I’d cut into cubes (Picture 1) into finer and finer breadcrumbs (Pictures 2-4). Most breadcrumb recipes suggest removing the crusts from the bread, you can do that if you want a super fine breadcrumb – I prefer not to waste any of my precious organic sourdough, so keep my crusts intact!
You can grind the bread into fine or coarse breadcrumbs depending on your preference and their ultimate use. You could always keep them a little coarser so your options are open and then grind them a little finer along with flavorings when it comes to using them for a specific recipe.
If you take a closer look at mine they are a little coarser than traditional breadcrumbs.
Once you have made your breadcrumbs, you can store them well labeled, in an airtight container in your fridge for a few days or freezer for a few months, you can even store breadcrumbs in mason jars if you’re comfortable with freezing glass.
Here are a couple of breadcrumb flavoring options, depending on the dish your breadcrumbs will be used in:
Salt
Pepper
Herbs
Garlic
Onion
Spices
Parmesan
Here are a couple of recipes including breadcrumbs:
Honey Chicken Nuggets
Hash Brown Cake
Salmon Patties
Potato & Leek Hash Browns
Fish Nuggets
Cheesy Eggplant Chips
Please share your favorite use for breadcrumbs in the comments.
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