HOW TO MAKE BREAD CRUMBS/HOMEMADE BREAD CRUMBS

     Homemade Bread Crumbs has always been a must-have in my pantry.  The idea as such started with the conscious of a thrifty mind.  I feel guilty about wasting food.  My husband once said there was a  Quote written in a workers Canteen in Hindupur, Andhra Pradesh that - "It takes just a few seconds to waste food but takes days to grow it".  The intensity of the words hit me hard.  Living in a home with a thrifty Mother and MIL, I learnt the skill of utilizing every last bit of resource at home without any wastages.
     So coming to homemade Bread Crumbs, I have always been doing it.  There's always few straggling slices of bread or chunks of Baguette left out at home. I convert those slices into a tastier new purpose by making Bread Crumbs that can add an extra layer of texture and crunchiness to the dish it is added into. Use them as a crunchy topping in Au Gratins or in Macaronis cooked in Bechamel Sauce, coating for Mutton/Chicken Croquettes/Cutlets, Aloo/Potato Tikkis, Meatballs, Breaded Chicken, Chicken Lollipops, Prawn Tempura, Nasu Furai etc.,  I even use these homemade Bread Crumbs to make my version of PopCorn Chicken and pulse up few slices of fresh Bread Slices into Crumbs and make an Instant snack, Bread Vadai.
     Any type of Bread can be used for the purpose.  I usually make it out with few left-over slices/left-over Baguette and store it up in the freezer and top it up with another batch whenever there are few left-over slices. You can even be easy with the size of the crumbs - fine or coarse. Seasonings can be added to your Homemade Bread Crumbs for an extra note of taste & flavour.
      Bread Crumbs can be fresh/dried, can be finely or coarsely texture or it can be Panko.  Most of these bread crumbs are similar but made with slightly different ingredients.  In my experience, I feel fresh Bread slices have too much moisture in it and the crumbs will clag together.  Use slightly stale bread slices when you are making Fresh Bread Crumbs.  I usually bake those left-over slices in an Oven for about 8-10 Minutes or Microwave it on High for about 2-3 Minutes or simply toast the slices in a Toaster until crisp.  This helps to remove any moisture in the Slices.  Cool it down and then process it in my Mixer-Grinder.  If you are making in small batches a Coffee Grinder would do the job.

TYPES OF BREAD CRUMBS:

• Fresh Bread Crumbs
• Dried Bread Crumbs
• Panko Bread Crumbs
• Fine/Coarse Bread Crumbs

Fresh Bread Crumbs can be made with slightly stale Bread Slices. They are not dried or bakes before converting into Bread Crumbs.  They are soft in texture, absorbent and absorbs liquids when soaked. Fresh Bread Crumbs acts as a binder and also adds bulk to certain dishes.

Dried Bread Crumbs are usually made from dried/baked Bread slices. Such bread crumbs are used in the recipes which call for crumb-coated and provide a crunchy topping.  Best for recipes like Croquettes/Cutlets, Lollipops etc., and also gives a wonderful crunchy texture once deep-fried.  It is also sprinkled on top of Gratins which gives a crunchy topping to the dish. Dried Bread Crumbs have a longer shelf life.

Panko Bread Crumbs are usually made from fine White Bread preferably without the Crusts.  They are much flakier, lighter, delicate & airier compared to other types of Bread Crumbs. Absorbs less Oil and keeps the dish crispier for a longer time.  Though of Japanese Origin, it has found its popularity in Western Cooking. Some recipes of Prawn Tempura uses these Panko Bread Crumbs for an ultimate crunchy texture.

Fine/Coarse Bread Crumbs, the texture how the bread crumbs are processed into.  Give a try to suit your style and recipe it calls for.  Both ways it adds a wonderful texture and gives an extra note of crunchiness in deep-fried dishes it is added into.

HOW TO MAKE BREAD CRUMBS - HOMEMADE BREAD CRUMBS

 

INGREDIENTS:

Bread - few Slices (Preferably a day old)

METHOD - In a Food Processor/Mixer-Grinder:

For Fresh Bread Crumbs:

• Tear the Bread  Slices into pieces, can remove the crusts if you prefer.
• Add it into a food processor/mixer-grinder. Small Blender Jar also works well.
• Grind the Bread Slices briefly giving a pulse, until you have bread crumbs of the size you want.

For Dried Bread Crumbs:

In Microwave:

• Line up the Bread Slices or Baguette chunks in a tray. 
• Microwave on high for 2-3 minutes or until the Bread slices turn dry(without any moisture). 
• Cool before processing.
• Once cooled, add it into a food processor/mixer-grinder. Small Blender Jar also works well.
• Grind the Bread Slices briefly giving a pulse, until you have bread crumbs of the size you want.
• Pulse for a few seconds.

In a Toaster / an Oven:

• Heat it in a Toaster or in the Oven at 150ºC (300ºF) for a few minutes or until the slices are no moister.
• Cool before processing.
• Once cooled, add it into a food processor/mixer-grinder. Small Blender Jar also works well.
• Grind the Bread Slices briefly giving a pulse, until you have bread crumbs of the size you want.

For Panko Bread Crumbs:

• Cut the Bread Slices into thin strips.
• Place it in a blender/mixer-grinder(small jar).
• Pulse it for a few seconds until you get a coarse texture.
• Pour out the Panko Crumbs into a Baking Tray lined up with a Baking Paper.
• Spread it out evenly in the tray.
• Bake in a preheated Oven at 100ºC (210ºF) for about 10 Minutes.
• Remove it from the Oven and mix it once.
• Spread it evenly and bake it once again for another 8-10 minutes or until the Panko Crumbs are dry & crispy.
• Make sure the Crumbs are evenly baked & try to retain the white colour.
• Cool it down before storing it in an airtight container.

Other Methods:

• You can also make Dried Bread Crumbs by rolling the rolling pin over the Dried Bread Slices. 
• Drop the dried Bread Slices into a Ziplock/Plastic Bag before rolling it out with the rolling pin.
• This will avoid bread crumbs scattering everywhere.
• Fresh breadcrumbs can be made by grating the bread loaf or Baguette on a coarse grater.

NOTES:

• Let the Bread be slightly stale or a day old.
• Dried Bread Crumbs has a longer shelf life.
• Can dry the Bread Slices in an Oven/Toaster/in a Microwave Oven.
• While making Dried Bread Crumbs, cool the slices before processing it.
• Grind the Bread Slices into Fine/Coarse texture.
• Can add any Seasonings to the Bread Crumbs if you prefer.
• Store the Bread Crumbs in a clean airtight container/ Ziplock Bags in the freezer.
• Last for 2-3 months.
• Can store it in the room temperature up to a month(depends upon the climatic condition of the region you live in). 

 

RECIPES WITH BREAD CRUMBS