Remember all that free bread that I’ve been getting? Today, I turned some of it into bread crumbs because it just pains me to pay $3-4 for a box of crumbs.
If you’ve never made bread crumbs before, you should definitely give it a try. Here’s what you do.
How to Make Breadcrumbs
- For Italian bread crumbs, add 4 tbsp of Italian seasoning and 1 tsp of garlic powder for every 3 cups of crumbs. Optional: grated parmesan
Chop some bread into one-inch cubes. Use whatever bread you happen to have on hand. If your family never eats the bread heels, save them in the freezer until you have a bunch, and use those.
Stick your bread cubes in the food processor, and pulse until they’re reduced to crumbs. Your crumbs probably won’t be a consistent size, and that’s perfectly okay (good even).
Spread the bread crumbs out in a thin layer on a cookie sheet (or multiple cookie sheets), and dry them in the oven at 300 degrees. Check on them after 10-15 minutes to see how they’re doing. They’re done when they feel really dry and crispy. I’d love to give you a total oven time, but it really depends on how moist your bread is.
Remove your crumbs from the oven when they’re dry, and allow them to cool to room temperature.
If you want Panko bread crumbs (with a coarse texture), you’re all done.
If you want plain bread crumbs (with a fine texture), transfer your bread crumbs back to your food processor, and pulse until they’re as fine as you want them.
For Italian bread crumbs, add 4 Tablespoons of Italian seasoning and 1 teaspoon of garlic powder to your food processor for every 3 cups of crumbs. Grated Parmesan would be a nice addition, if you have it on hand.
To Store: Place your bread crumbs in an air-tight container, and stick them in your pantry. They’ll keep for several months, just like the store-bought version.
Note: As with any food that you dry, it’s a good idea to shake the jar once a day for the first several days to evenly distribute the remaining moisture throughout the food.