Breadcrumbs

We use seasoned croutons for our Caesar salads, we just throw them in the blender for bread crumbs.......

I make my own bread weekly so I have both fresh and dried crumbs at my disposal.

We also make bread a couple of times a week, but I usually use Panko for breadcrumbs.

If you want to make bread stale quick, put in micro wave then set outside for about 6-10 minutes,

When the last few slices and crusts of any loaf bread of bread become a little stale, I whiz them up in the food processer then store them in one cup servings in freezer bags in the fridge. It's great to have them on hand.

Make sure bread is stale and dry, otherwise it will mold.

They have something here called "fette biscottate" (literally, twice-cooked slices) which is like dried toasted bread in little squares.  They aren't sweet (no sugar in them) and aren't very tough - in fact people often eat them for breakfast with butter and jam, dipped in coffee, and it's complicated to spread them without breaking.  I wizz them in the blender for breadcrumbs.  They sell breadcrumbs in practically every store, but they're made in store and sometimes are stale.  These zweibach things (the fette biscottate) tend to stay fresher in their packaging and i can keep them on hand.  I suppose croutons that are not seasoned would be the same.  (I crumble them sometimes for stuffings). 

I find that artisan bread dries too hard to grate easily. 

And other kinds of bread get dry but sometimes moldy - and anyway, whenever i';ve saved rolls and stuff they usually taste stale. 

Quote:

Originally Posted by boar_d_laze 

Fresh bread crumbs from fresh bread in the FP. Dry bread crumbs from dry bread in the FP. You can dry it in the oven or the freezer.

Stale -- but not too dry -- white bread (of the Wonder Bread type), grated to shreds on an FP disk or box grater makes "panko."

I make croutons by sauteing bread in olive oil to gbd, crisp outside, still a little chew in the center -- so, no good for crumbs. If yours aren't as oily as mine, great idea for sure.

BDL

 

Bdl, can you use fewer abbreviations?  ok, i got FP after reading several times, food processor.  But what's Gbd?   

Quote:

Originally Posted by boar_d_laze 

When not referring to banana donuts, "GBD" means "golden brown and delicious."

BDL

Ok, BDL, golden brown i might have got, but golden brown and delicious?  gimme a break!
 

When we have french bread with dinner and don't eat it all, I just set it aside in its paper bag.  After I have several sitting around and all dry, I use the meat grinder on my KitchenAid mixer and grind them into a plastic bag and place it in the freezer.  We always have them on hand that way.  Occasionally I'll make some and include some dried herbs for flavoring and freeze them with a label on the plastic bag as to what kind of herbs.  This way we don't waste leftover bread we would need to eat in a day or two and don't happen to.  I have to admit sometimes the bread may sit out for a couple of weeks, but as long as its in paper and able to dry, it doesn't mold.  Can easily check it before grinding anyway.