WHY ARE YOU PAYING FOR BREADCRUMBS?
All it takes is a few simple steps to make your own. The BEST way is to save those annoying end pieces from your loaves of bread. Don't worry about mixing flavors, tossing in a few white pieces and wheat pieces are going to give your crumbs a tasty layer of flavor. Start making a stash today. Grab that end chunk, put it in a gallon size freezer bag, squeeze out as much of the air as possible, date it and store in the freezer. Or use any other freezer safe storage container. Add more end pieces as you come across them.
All it takes is a few simple steps to make your own. The BEST way is to save those annoying end pieces from your loaves of bread. Don't worry about mixing flavors, tossing in a few white pieces and wheat pieces are going to give your crumbs a tasty layer of flavor. Start making a stash today. Grab that end chunk, put it in a gallon size freezer bag, squeeze out as much of the air as possible, date it and store in the freezer. Or use any other freezer safe storage container. Add more end pieces as you come across them.
Bread Crumb Recipes
Ingredients:
4 slices bread, stale or lightly toasted.
(Use any flavor bread you like! I use RYE, WHEAT and OATNUT too!)
1 Tbsp. extra-virgin olive oil
1 Tbsp. extra-virgin olive oil
Preparation
Fresh:
Tear bread slices into small pieces. Process in a food processor until coarse crumbs form. You can use these fresh crumbs for making meatballs, topping casseroles, or coating chicken. Store in a dated, airtight container for up to one year in the freezer.
Oven Toasted:
To make toasted breadcrumbs, spread fresh crumbs a large rimmed baking sheet. Bake in a 250° oven, stirring occasionally, until browned and dry, about 20-30 minutes. Transfer dry crumbs into a bowl and cool. When cooled add 1 Tblsp. olive oil and toss.
To make toasted breadcrumbs, spread fresh crumbs a large rimmed baking sheet. Bake in a 250° oven, stirring occasionally, until browned and dry, about 20-30 minutes. Transfer dry crumbs into a bowl and cool. When cooled add 1 Tblsp. olive oil and toss.
At this point you can add any seasonings you might like. Parsley, basil, Italian seasoning, or thyme are all wonderful choices. Also zing it up with crushed red pepper flakes or a dash of lemon juice. Store in an airtight container up to one month in pantry. (Make sure you date the container, you don't want a science experiment staring at you from the cabinet in 9 weeks.) Or store in a dated, airtight container for up to one year in the freezer.
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