How to Make Breadcrumbs (With or Without Food Processor)

Name: How to Make Breadcrumbs (With or Without Food Processor)
Prep time: 15 min
Total time: 15 min
Yield: 1 jar
Ingredients: stale bread; 1-2 days old bread; 1 cup dried breadcrumbs or 1 ½ to 2 cups fresh breadcrumbs; ¼ teaspoon dried oregano; ¼ teaspoon dried basil; ¼ teaspoon dried parsley; ¼ teaspoon dried thyme; ¼ teaspoon dried rosemary; ½ teaspoon garlic powder; ¼ teaspoon onion powder; ½ teaspoon sea salt; ½ teaspoon black pepper

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Prep Time
15 mins
Total Time
15 mins
Servings
1 jar
Calories
266 kcal
Course
Condiments
Cuisine
German, American

How to Make Breadcrumbs (With or Without Food Processor)

Freya Patterson

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How to make breadcrumbs, fresh or dried, with or without a food processor. Recipe for homemade Italian breadcrumbs included.

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Ingredients

Servings

Dried breadcrumbs:

stale bread mixed bread: rye, whole wheat, white flour or white bread

Fresh breadcrumbs:

1-2 days old bread mixed bread: rye, whole wheat, white flour or white bread or as required by the recipe

Italian breadcrumbs:

1 cup dried breadcrumbs or 1 ½ to 2 cups fresh breadcrumbs
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried parsley
¼ teaspoon dried thyme optional
¼ teaspoon dried rosemary optional
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon sea salt
½ teaspoon black pepper

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Instructions

Dried breadcrumbs:

Dry the bread: Cut the stale bread into small cubes. Spread the cubes onto a baking tray and let them on the counter until completely dry, preferably overnight.stale bread
With food processor: Place the bread cubes into the food processor. If you have a larger quantity of bread, process the bread cubes in several batches. Pulse until you achieve the desired degree of coarseness.
Without the food processor: Place the bread cubes (in batches) into good-quality freezer bags. Seal the bag and crush the bread with the bottom of a frying pan or a sturdy rolling pin.
Keep in airtight containers at room temperature for several weeks. If frozen, the breadcrumbs keep for several months. Remove the required quantity from the freezer bag and let defrost for a few minutes on the counter.

Fresh breadcrumbs:

With food processor: Break or cut the bread into smaller pieces. Pulse in the food processor to achieve the desired level of coarseness.1-2 days old bread
Without the food processor, place the bread pieces into a freezer bag and freeze for about 2-3 hours or until ready to use. Grate the frozen bread slices on a grater.
Store fresh breadcrumbs airtight in the fridge for several days. If frozen, the breadcrumbs keep for several months. Remove the required quantity from the freezer bag and let defrost for a few minutes on the counter.

Italian breadcrumbs:

Mix one cup of dried breadcrumbs or 1 ½ to 2 cups of fresh breadcrumbs with the rest of the listed spices and herbs.1 cup dried breadcrumbs or 1 ½ to 2 cups fresh breadcrumbs + ¼ teaspoon dried oregano + ¼ teaspoon dried basil + ¼ teaspoon dried parsley + ¼ teaspoon dried thyme + ¼ teaspoon dried rosemary + ½ teaspoon garlic powder + ¼ teaspoon onion powder + ½ teaspoon sea salt + ½ teaspoon black pepper

Notes

The nutrition is calculated for 100 g portions.

Nutrition Information

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Serving 100g Calories 266kcal (13%) Carbohydrates 49g (16%) Protein 9g (18%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Sodium 490mg (20%) Fiber 3g (12%) Sugar 6g (12%)