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Bread crumbs--do you make your own? Toast or butter them?

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raccoon Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-22-11 08:45 AM
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Bread crumbs--do you make your own? Toast or butter them?

I was looking at some casserole recipes last night and kept seeing "bread crumbs."

How do you prepare them--do you just crumble up a piece of bread? Rye Bread is what
I always buy.



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NRaleighLiberal Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-22-11 09:00 AM
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1. For me, one of those things it is just easier to buy to have on hand -
we like the Progresso with Italian seasoning.

I think if you wanted to make them yourself, you just can put bread in a low oven to dry it out, then whiz in a food processor.
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Denninmi Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-22-11 09:09 AM
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2. I just make them.
When I have any kind of leftover bread that is getting stale, I put it on a cookie sheet in a very low oven (170 degrees F) and dry it out.

Bread crumbs for the top of a casserole are simple, just put some stale bread pieces into a food processor and pulse until its the consistency you want. Then, pour into a bowl and mix in some melted butter or oil, depending upon your preference, and season as desired.
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-22-11 02:41 PM
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3. both
I make soft bread crumbs for Italian meatballs.

I use the packaged crumbs for some things like breaded eggplant. Actually, I like the corn flake crumbs for some things too.
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GoCubsGo Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-22-11 11:55 PM
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4. I usually make them.
Edited on Tue Nov-22-11 11:56 PM by GoCubsGo
The local Kroger always has good deals on day-old breads. I usually slice or split it, and dry it on low in the oven. Then I crumb it in the food processor. If the recipe calls for fresh bread crumbs, I skip the drying part. The other nice thing is that I can make whole grain crumbs.
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kestrel91316 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-23-11 12:33 AM
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5. When I slice up homemade bread, I save the crumbs and dry well.
I also save bread heels and dry them, and crush with a rolling pin. So I never buy dry bread crumbs anymore. Silly waste of money.

For soft fresh bread crumbs, they say to toss bread in a food processor and pulse. I don't have many recipes that call for this.
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Major Nikon Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-23-11 09:40 AM
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6. I use Panko bread crumbs mostly
They are not something you can make at home so I use store bought.
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-23-11 09:43 AM
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7. Stale homemade white bread cut into cubes and whizzed in the food processor
then spread thinly on a cookie sheet, sprinkled with Italian herbs(or not), and dried in a slow oven. I don't put fat into the bread so they last for an astonishingly long time.

I don't use whole grain bread for bread crumbs because the whole grain tends to suck up more oil than white bread. They also go rancid sooner.

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csziggy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-27-11 03:14 AM
Response to Reply #7
8. I zoned out one breadmaking day and forgot to spray the pans
Had TWO loaves of whole grain bread that I had to scrape off the sides which of course shredded the bread. I put the big pieces through the food processor, bagged the crumbs and put them into the freezer. They are the best bread crumbs!

I prefer adding seasons when I am ready to use the crumbs, and same for drying them in the oven. Sometimes I like the soft crumbs so it's easier to not pre-dry them.
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