Wednesday, May 5, 2010

Bread Week - Bread Crumbs

Another way we used up bread recently was to make bread crumbs. I make several recipes that call for bread crumbs, either to line a pan or to sprinkle on top of a casserole. If I make one of those recipes for a meal swap I use a lot of bread crumbs so I thought it would be worthwhile to use some of the bread in this way.

I did a little research and found out there were two types of bread crumbs. "Fresh" bread crumbs are from fresh bread that has been food processed into crumbs. These add a lot of texture to dishes depending on size. They can be stored in the freezer for up to 6 months.

There are also "dry" bread crumbs. These are the type you buy at the store. They are very small and fine. If you want to make these type of bread crumbs you bake slices of bread at 300 until they're very dry, then you process them into very fine crumbs.

I went for the "fresh" bread crumbs.

I used the whole wheat loaves since I found out they don't make great croutons. First I cut them into chunks of 1" or less. My friend Sarah recommends 3/4" or less.

I processed them up in the food processor until they were a reasonable bread crumb size.

Then I put them in Ziploc Gallon bag so they store flat and don't take up much room.

Voila! Bread Crumbs!


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