Last week I had to do a commercial shooting with bread for a large Dutch organic grocery store. There was a huge pile of all sorts of bread in my studio: loafs, buns, rolls, and so on. It was the perfect opportunity for making a large batch of toasted breadcrumbs. It’s sooo easy that you can hardly call it a recipe, but I’ll give it anyway.
Homemade breadcrumbs can be stored in a jar in the fridge for months. It tastes so much better than the bland store-bought breadcrumbs. I love to sprinkle it over a good mac ‘n cheese or shepherds pie, but also use it for breading fish, chicken, and tofu. A food processor comes in handy, but if you don’t own one just put the toasted bread into a plastic bag and crush the bread with the use of a rolling pin.
Action Time: 20 minutes
stale bread, cut into pieces (if the bread isn’t topped with seeds, there is no need to remove the crusts)
Extra: food processor (or see intro)
1. Preheat the oven to 125C/255F. Spread the bread out in a single layer on a baking sheet. Bake for 15-20 minutes, or until the bread is really dry. Remove from the oven and let cool a little.
2. Transfer to a food processor. Process until you have a coarse meal. Store in the fridge or freezer in an airtight container.