Yes, I know. Breadcrumbs, panko, seasoned, Italian; all options are already pretty affordable so why go through the hassle of making them yourself?
No seriously. Making breadcrumbs is simple enough; some stale (read: not moldy) bread in the oven on low for a few minutes, blitz and voila.
Well if by now you don't know that I like putting my own spin on things, well NOW you know. So as my friends all jet set down to Jamaica for another friend's wedding (love your Anju!), I'll teach you how to make breadcrumbs with your own personal flavor!
INGREDIENTS and TOOLS
- 8-12 pieces of stale bread - this means the bread has not gone bad, but it isn't necessarily the freshest. You can use french bread, wheat bread, white bread, loaf bread, buns, you get the picture - bread.
- (fun stuff) ½ c. of YOUR fav dried spices (or hitmeup for a jar of mine)
- 2 tsp sea salt
- Food processor or blender (I have a 13-c Cuisinart Food Processor and Spiralizer - it's like MAGIC!)
- Preheat oven to 250°F
- Lightly coat sheetpan with olive oil
- Tear bread slices into 3-4 smaller pieces
- Bake bread for ~20 minutes - you want your bread to be crunchy but not too dry (hard).
- Allow to cool for a bit - moisture from steam will result in a soggy mess in your machine.
- Add torn pieces to food processor/blender followed by your dried spices. (Make sure whatever kitchen tool you are using has a "pulse" option. This allows you to manage the size of your breadcrumbs based on your needs or preferences.)
- Pulse on high until you reach your desired consistency. If you know you prefer smaller breadcrumbs (a fine grainy texture) you can let your machine run for 3-5 minutes instead of pulsing.
- Store your fresh crumbs in an airtight container at room temperature.
This same technique can be used to make pie crusts (graham crackers, vanilla wafers, etc.) or even your next Thanksgiving stuffing. Very simple way to ensure infused flavors in your dry ingredients. Now go step you mac and cheese game up with some toasted garlic bread crumbs!