Italian food, breadcrumb recipes, bread recipes, easy recipes
- 4 slices white bread, stale or lightly toasted
- 1 Tbsp. extra-virgin olive oil
Tear bread slices into small pieces. Process in a food processor until coarse crumbs form. You can use these fresh crumbs for making meatballs, topping oysters destined for the broiler, or adding a crisp layer to cassoulet.
To make toasted breadcrumbs, spread the fresh crumbs in an even layer on a large rimmed baking sheet. Bake in a 350° oven, stirring occasionally, until browned and dry, then transfer hot breadcrumbs to a large bowl. Drizzle with 1 Tbsp. extra-virgin olive oil, season, and toss to coat. Stored in an airtight container, they'll keep for 1 month.
Add lemon zest, chopped fresh herbs, crushed red pepper flakes, grated Parmesan, or minced garlic.
Sprinkle toasted breadcrumbs on pastas, sautéed greens, and soups. Grind them fine and dredge everything from fried arancini to crab cakes. Toss them with gremolata as a garnish for fish. Pair with herbs to make a great stuffing for game birds and artichokes.
Nutritional ContentYields 2 cups, 1 serving (1/4 cup) contains: Calories (kcal) 125.8 %Calories from Fat 23.3 Fat (g) 3.3 Saturated Fat (g) 0.7 Cholesterol (mg) 0 Carbohydrates (g) 20.0 Dietary Fiber (g) 1.0 Total Sugars (g) 2.0 Net Carbs (g) 19.0 Protein (g) 4.0 Sodium (mg) 220.0Reviews Section
An essential (in my opinion) recipe for any household to have. I’d be lying and so would many if you if you said you don’t throw out bread at some point in the week. Why not take a few mins to turn them into homemade breadcrumbs? Simple to make, saves on the shopping bill and in the case of AnotherFoodBloggers home they get used to add texture to multiple dishes!!
I’m not gonna bore you with a long winded story on homemade breadcrumbs! Mainly because if I have no interest in writing one then I’m pretty confident in my thought process that you have very little interest in reading one too.
There are 2 types of breadcrumbs I make at home
1. I use to crumb things like chicken, fish, jalapenos for some poppers and veal for some schnitzel. These ones are simple to make. Simply all you need to do is take old bread or toast some bread in the oven. Then blend it up and you are done!
2. To add texture to dishes like pasta and my upcoming (posting later this week) mushroom dish. To make these ones is a small bit harder but easy none the less. I'll post this recipe below for you guys as I tend to use this one more regularly. Check out my beef cheek ragu to see a good example of it.
Anywho - before I do actually bore you with a homemade breadcrumb story probably best you check out the recipe and get cooking! Don't forget to subscribe and check my pics on instagram.
Homemade Panko Breadcrumbs
Please tell me you&rsquove tried panko breadcrumbs. They&rsquore lighter, airier, crispier, and larger than traditional breadcrumbs and just the ticket for coating almost anything from fish to French toast.
Panko originated in Japan. One feature you may notice about panko is that it&rsquos white or very pale ivory. It was once made with a special white bread, but now, according to the New York Times, Japanese panko-makers use &ldquomachines that spray unbaked bread dough directly onto heated iron sheets and bake it into shards.&rdquo
So maybe that method is a slightly difficult to re-create at home. I have another way to show you.
You&rsquoll start with white bread. Don&rsquot get fancy here&mdashregular ol&rsquo sliced white bread is perfect. Approximately half of a loaf will make a baking pan of panko.
Cut off the crusts. Cut those squares in half and use the grater disc on your food processor to grate the bread.
Spread the crumbs on a rimmed baking sheet and bake at 300ºF for 10 minutes, stirring every 2 minutes. The goal is for every crumb to be dry and crispy, but not browned.
Let the crumbs cool completely. Once cooled, they&rsquore ready to use or for storage. Place in a large resealable bag in the pantry for several weeks, or freeze for longer storage.
If you don&rsquot have a food processor, you can still make panko-ish breadcrumbs. The texture will be light, but the crumb will be smaller.
Lay bread slices on a baking sheet and bake at 300ºF for 12 minutes, flipping the bread over halfway through the cooking time. Let cool on a wire rack.
Cut off the crusts and cut the remaining bread into strips. It should be dry. If the pieces are still moist in the center, bake for a few minutes longer.
Grate the pieces using the small holes on a grater.
You can see here the size difference between the ones made with the food processor (left) and the panko made with the grater (right).
Now that you have your homemade panko, try a few of these recipe ideas from Ree:
How to Make Homemade Breadcrumbs
Get the most out of your bread loaves, sliced bread and buns by making homemade bread crumbs instead of tossing them away. Here we&rsquore sharing three of our favorite ways how to make breadcrumbs.
You wouldn&rsquot think bread crumbs would come in handy as much as they do. But only quick look through our posted recipes, we see bread crumbs are used in several homestyle food recipes such as this crispy chicken strips recipe and frozen perogies with bread crumbs.
Like most prepared things, buying store-bought bread crumbs is expensive. Making homemade bread crumbs is one option for reducing the cost of groceries while also using up the items you have already in the kitchen.
The difference between regular breadcrumbs and panko bread crumbs
Regular bread crumbs are made from a mix of breads with the crusts lft on. The crust helps to give the bread crumbs the beautiful color variation. Additionally, regular bread crumbs have a finer, grain-line texture and appearance.
Whereas, panko bread crumbs are made using only white bread WITHOUT the crust, leaving the bread crumbs white in color. Additionally, panko bread crumbs are coarser, adding to the &ldquocrunchy&rdquo effect when using it in food recipes.
If using your own homemade white bread, you can also rest assured you know exactly what ingredients have been used to make the breadcrumbs without any of those store-bought preservatives or additives.
How to Make Breadcrumbs
As your loaf of sliced bread, hot dog buns and burger buns start to dry out (but have not yet gone moldy) put them aside to make homemade bread crumbs. Place them in a toaster to toast and further harden the bread. You can leave it for a few days to dry out naturally before shredding into bread crumbs.
Next, there are a three different methods you can use to make breadcrumbs:
1. Rolling Pin
Place the toasted, dry bread on your surface sandwiched between two layers of a clean tea towel (you can also use parchment paper). With the rolling pin, apply light pressure over the bread and roll until a fine crumb texture is achieved.
2. Cheese Grater
Alternatively, you can use a cheese grater to grate the toasted, dried bread into a fine, grain-like appearance.
3. Kitchen Grinder
Lastly, using a kitchen grinder is the best and quickest method of making homemade breadbrumbs, resulting in a consistent crumb texture.
No matter which method you use, the effect is ultimately the same or very similar.
How to Make Panko Bread Crumbs
Cut off the crusts of your white bread and leave the bread to dry naturally. DO NOT put the white bread in the toaster because this will give it color and you want it to remain white.
Using the side of the cheese grater with large holes, carefully shred the white bread into large coarse pieces. Do not over shred.
Storing Homemade Bread Crumbs
Homemade bread crumbs will last for 3 months in an airtight jar, dry location. To stay organized we labelled our jars using our Cricut Joy and we&rsquoll also add the date to the label to keep track of expiration.
When I get around to making these breadcrumbs I usually make a big batch and store the leftovers in an airtight container in the freezer. This way, it isn’t such a pain when a recipe calls for breadcrumbs.
The pieces can then be ground up into breadcrumbs by running them through the grating blade in the food processor or with a hand grater.
We recommend organic ingredients when feasible.
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About Lisa Leake
Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.
Ways To Use Breadcrumbs
- Sprinkle over pasta
- Use them as a salad topping
- Mix them into turkey meatballs, meatloaf, or one giant meatball
- Add them to macaroni and cheese
- Coat slices of eggplant for eggplant parmesan
I use a rimmed baking sheet and either a rolling pin or a food processor in this breadcrumbs recipe. For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this breadcrumbs recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
How to Make Homemade Breadcrumbs
- Dried out Bread
- Optional seasoning and spice blends: dried basil, oregano, and parsley for an Italian blend, or rosemary, thyme, and sage… Get creative!
- Make sure your bread is dry enough: I let it sit on a plate or unsealed ziplock bag in the fridge for a week
- Cut bread into 1″ to 2″ cubes
- Spread cubes on baking tray in a single layer
- Bake in a 350 degree oven for 10 minutes
- Check and stir-
- If not sufficiently dry, continue baking and check every 10 minutes until most cubes are hard and crunchy, but avoid burning
- Remove from oven, allow to cool slightly, then transfer to a food processor
- Process bread cubes into breadcrumbs along with any seasonings if desired
- Store bread crumbs in a sealed container in fridge
So there you have it- crazy easy, huh? there’s no reason to ever buy store bought breadcrumbs ever again!
If you are using store-bought breadcrumbs and dried seasonings to make these Italian bread crumbs, you can keep the breadcrumbs in an airtight container or jar in your pantry for up to a year.
If you are using homemade breadcrumbs, or if you are using fresh herbs, you&rsquoll need to either use the breadcrumbs right away or freeze for later to keep them fresh. Just stick them in a zip-top plastic bag in the freezer or in an airtight container and they will be good for up to 6 months.
Homemade Italian Breadcrumbs Flavored with Herbs
If you want to customize the taste of your homemade Italian bread crumbs, you can add some aromatic herbs of your choice. Excellent with rosemary, but also paprika, dried chilli pepper or ground black pepper.
However, not all types of bread are ideal for this preparation. In fact, it’s better to avoid bread seasoned with oil or focaccia, which are too rich in fat. The risk is the rancidity of the bread crumbs, if you want to conserve it.
If you are not planning to keep the bread crumbs but you need to use it immediately for your recipe, you can enrich its flavor with extra virgin olive oil and mix the bread with these aromas, according to your tastes and the recipe you have to make:
- Lemon peel
- Fresh chopped aromatic herbs
- Crushed red pepper flakes
- Grated Parmigiano cheese