SOFT BREAD CRUMBS
A great way to turn unwanted bread scraps into a useful ingredient, with variations for making dry bread crumbs. Cook time is for the dry bread crumbs.
Provided by Debbwl
Categories Low Cholesterol
Time 40m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Tear 1 small roll or 1 slice of bread at a time into a blender.
- Cover. Turn blender on and off repeatedly until bread is torn into light, uniform crumbs.
- Or put bread on a cutting board and use fork tines to tear off crumbs.
- Put crumbs into a plastic bag and toss to mix.
- Press air from bag; close and freeze.
- One (1-ounce) bread slice makes about 1/2 cup lightly packed crumbs.
- Dry Breadcrumbs:.
- Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
- Spread soft bread crumbs in a thin layer on a shallow baking sheet.
- Dry in oven 30 minutes.
- Cool.
- Spread crumbs out in an open plastic bag; crush with a rolling pin.
- 1/2 cup lightly packed soft breadcrumbs makes about 3 tablespoons fine dry breadcrumbs.
Nutrition Facts : Calories 484.8, Fat 6.8, SaturatedFat 1.1, Sodium 1006.3, Carbohydrate 88.8, Fiber 4, Sugar 4.5, Protein 15.6
BREAD CRUMBS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.
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