Homemade Panko
User Reviews
5
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Prep Time
5 mins
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Cook Time
7 mins
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Total Time
12 mins
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Servings
3 cups
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Calories
601 kcal
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Cuisine
Japanese
Homemade Panko
Description
Homemade Panko is made by first removing the crusts from a white loaf of bread and crumbling the soft interior into coarse pieces. The crumbs are then spread out on a cookie sheet and dried at a low oven temperature to eliminate moisture without browning. This careful drying produces panko crumbs with a light, airy texture that provides a distinct crunch when used as a coating. Unlike traditional breadcrumbs, panko absorbs less oil and stays crisp after frying or baking. Since no wet ingredients are added, the crumbs keep their texture when stored in a cool, dry place. Optional herbs can be added before drying to impart subtle flavor to the crumbs, tailoring them to specific recipes. This method allows a homemade, customizable alternative to store-bought panko.
Ingredients
- 1 loaf white bread
- herbs optional
Instructions
- Preheat oven to 300°F.
- Remove the crusts from a loaf of white bread.
- Gently crumble it into coarse crumbs either with your hands, or a food processor.
- Spread crumbs onto a cookie sheet.
- Dry bread crumbs in the oven 7-10 minutes stirring after the first 5 minutes.
- Cool completely and store a cool dry place for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 601 | 30% |
| Carbohydrates | 111g | 37% |
| Protein | 21g | 42% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Sodium | 1113mg | 46% |
| Potassium | 261mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Calcium | 589mg | 59% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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