Breadcrumbs
Really? Is it worth it? Well, yes! Recipes often call for just a handful, and the ones you make are seriously going to be exponentially better than a shelf-stable packet from the supermarket. My only gripe is that recipes for homemade breadcrumbs almost inevitably instruct you to use bread without crust, so it’s the crust that’s always left behind. This is because the crust is usually harder to blend, and for uniform white breadcrumbs you need uniform white bread. FORGET THAT! Who needs uniform?! Ensure the bread you’re using is a few days old (easy, right?), use a high- powered blender and embrace non-uniformity.
Makes 150g fresh or dried breadcrumbs.
Ingredients 1
150 g stale bread, torn
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Method 6
To Make Fresh Breadcrumbs
Using , tear into small pieces.
Whiz in a food processor to fine breadcrumbs.
To Make Dried Breadcrumbs
Preheat your oven to 120°C (250°F).
Take your fresh breadcrumbs and put them on a lined tray.
Bake for approximately 15 minutes, stirring every few minutes.
Cool completely on the tray before storing in a jar in your pantry for 2–3 weeks.
Buena Vista Farm's tips
Fresh breadcrumbs take up approximately twice the volume of dried, so if you’re following a recipe you may need to adjust if using fresh.
You can use seeded bread – those breadcrumbs are even prettier – just either use it fresh or freeze immediately; you don’t want rancid seeds in your crumbs.
