Homemade Breadcrumbs, Two Ways: Fine and Panko Style
User Reviews
5
Homemade Breadcrumbs, Two Ways: Fine and Panko Style
Description
The method for fine breadcrumbs involves drying stale bread pieces thoroughly—either by leaving them on a cookie sheet overnight in a turned-off oven or by warming the oven slightly and turning the bread pieces during drying. Once moisture-free, the bread is ground in a blender or food processor until finely powdered.
The panko-style breadcrumbs use relatively fresh bread cut into chunks, which are blended into coarse crumbs and then spread evenly on a tray to dry in a warm oven briefly. These crumbs maintain a coarser texture characteristic of panko breadcrumbs, which provide a crisp coating when used for frying or baking.
Both types of breadcrumbs can be stored in airtight containers and used for breading, stuffing, or thickening. Using different bread types can affect texture and flavor. Ensuring the bread is fully dry prevents spoilage and improves shelf life.
Ingredients
- 8 oz bread preferably one with more texture
Instructions
FOR FINE BREADCRUMBS:
- Tear the stale bread (I use whatever I have on hand, usually homemade) into chunks or pieces and place on a cookie sheet. I like to make breadcrumbs after I've turned off the oven. You want it to be warm (but not too hot), to dry out the pieces of bread).
- Just leave the cookie sheet in overnight. However, you can turn the oven on to 200F (90C) and turn it after 10 minutes and then another 10 if you need them in a hurry.
- When you're sure there's no moisture left in the bread, place the pieces in a blender or food processor and process until there are no big pieces left.
FOR PANKO STYLE BREADCRUMBS
- This time, use relatively fresh, just not extremely stale bread, and break into chunks or pieces and place directly into a blender or food processor. Put a little at a time or it can get stuck.
- Process, and once uniform in size, spread the crumbs onto a cookie sheet or baking tray.
- Place in a warm oven to dry. When these are used to coat your food, it will give a more crispy and crunchy coating.
Notes
- You can use various types of bread to create breadcrumbs with different textures and flavors.
- Make sure the bread is completely dried before blending and storing to prevent mold.
- Keep homemade breadcrumbs in an airtight container and use them within 2 to 3 weeks for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 62kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.01g | 1% |
| Sodium | 107mg | 4% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 0.5IU | 0% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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