Here’s a cooking staple so easy to make at home I don’t even know why breadcrumbs are sold in the supermarket. They’re almost too simple to post about- but they’re that good.
First, start with some bread. Store brought or homemade- even gluten free. End slices, whole slices, edge pieces from sandwiches; room temperature or frozen, it doesn’t matter.
Place the bread in a food processor and pulse several times, running the processor until the bread is in fairly uniform crumbs.
And there you have it: fresh bread crumbs. Use right away or store in the freezer for a longer shelf life.
For dried breadcrumbs you can dry some bread in the oven before processing or dry the breadcrumbs afterwards. Generally fresh crumbs can be used interchangeably for dry crumbs. Although, once in a great while, a recipe may specify dry crumbs to absorb more moisture.
Also, if you don’t have a food processor you can dry some bread and rub the slices together creating dried bread crumbs or you can use your fingers and crumble fresh slices for fresh crumbs. It works but it’s a lot more labor intensive, hence the food processor.
sharing this post with