Making bread crumbs.
- Thread starter Ron W.
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SizzlininIN
Master Chef
If I think about it I'll leave the bread out open to air on the counter overnight. Otherwise I'll throw them in the oven for awhile to dry them out. then I tear them into pieces and put in the food processor and let it rip. If breads on sale I sometimes buy several loaves and make up a batch of plain and a batch of italian herb.
Italian Herb......just a blend of basil, oregano, parsley, garlic powder, kosher salt and fresh cracked black pepper.
Italian Herb......just a blend of basil, oregano, parsley, garlic powder, kosher salt and fresh cracked black pepper.
CharlieD
Chef Extraordinaire
do it all the time. Pre heat the oven to 350-400 deg, stick the sliced bread let it seat till lihtly brown. Or season with what ever you might like. Just like above said I too use food processor. I never throuogh old bread away. I just keep making bread crumbs.
Constance
Master Chef
I guess great minds run in the same channels, Sizzlin...that's exactly how I do mine, except that I usually just make what I need at a time.
When I was feeding a family, I used to save odds of bread and buns in a bag in the deep freeze, and used that for bread crumbs.
I also make fresh breadcrumbs for topping casseroles. I prefer French bread for these, if I have it. I put bread in food processor and pulse just a few times. Melt a few tablespoons of butter in a skillet, add bread crumbs and toss with butter. Let brown just a bit.
Homemade croutons are wonderful, too. I toss them with olive oil and whatever seasonings I'm in the mood for, spread out on a cookie sheet and toast in oven at 350. When one side is brown, turn the croutons with a spatula, and brown the other side.
Any kind of bread works for these...rye and wheat breads are great for soups and salads.
As for seasoning suggestions, a packet of dry Italian or Ranch dressing, a good garlic/herb seasoning, Parmesan Cheese, Creole or Taco seasoning, Pops-rite Popcorn Salt, or powdered cheddar cheese seasoning are a few of the ideas I can come up with off-hand.
You can also save leftover biscuits...they make a nice topping for casseroles...or you can "streuselize" them for fruit. Just toss the crumbs with sugar and cinnamon, and toss with a little melted butter. Toast, or put over fruit filling and bake in oven.
When I was feeding a family, I used to save odds of bread and buns in a bag in the deep freeze, and used that for bread crumbs.
I also make fresh breadcrumbs for topping casseroles. I prefer French bread for these, if I have it. I put bread in food processor and pulse just a few times. Melt a few tablespoons of butter in a skillet, add bread crumbs and toss with butter. Let brown just a bit.
Homemade croutons are wonderful, too. I toss them with olive oil and whatever seasonings I'm in the mood for, spread out on a cookie sheet and toast in oven at 350. When one side is brown, turn the croutons with a spatula, and brown the other side.
Any kind of bread works for these...rye and wheat breads are great for soups and salads.
As for seasoning suggestions, a packet of dry Italian or Ranch dressing, a good garlic/herb seasoning, Parmesan Cheese, Creole or Taco seasoning, Pops-rite Popcorn Salt, or powdered cheddar cheese seasoning are a few of the ideas I can come up with off-hand.
You can also save leftover biscuits...they make a nice topping for casseroles...or you can "streuselize" them for fruit. Just toss the crumbs with sugar and cinnamon, and toss with a little melted butter. Toast, or put over fruit filling and bake in oven.
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