Homemade is Best

Why buy something like breadcrumbs when making your own is easy and full of infinite creative possibilities? Good question, I say. If you eat bread, and I bet you do, then I'm sure you're left with scraps or end pieces that you otherwise discard. Don't! Save them, freeze them, and when you've got enough, you can make your very own breadcrumbs.

Homemade Breadcrumbs
(Recipe makes 1 cup)

2 cups bread scraps

Set scraps out on the counter for a day or so, until they're dry.
On a sheet tray, toast scraps in a very very low oven (175 F) for an hour or so, until the scraps are thoroughly dry.

Remove from the oven, combine with any number of things (herbs, cheeses, spices) and pulse in a food processor until the desired texture.
Crumbs will store in an airtight container for a month or so. (Crumbs with cheese and other perishable products should be used immediately or refrigerated.)

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