Home-made breadcrumb coating
The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home.
For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a great way to use up bits of dry bread that would otherwise go to waste.
3,0933.5/5
Last modified on: October 28th 2018
For 180 g, you will need:
- 1
200 g bread - Total weight: 200 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 7 min. | 1 hour | 1 hour 7 min. |
At what time?
When will I finish if I start the recipe at a certain time?
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Step by step recipe
Stage 1
3 min.
Cut 200 g bread into pieces no bigger than your thumb.Rescue crusts and dry ends of loaves to avoid waste. Here it is crusts of sandwich bread.
Spread the pieces of bread on a baking sheet.
Stage 2
1 hour
Put in the oven at 210°F (100°C) fro 1 to 2 hours. The idea is to dry out the bread without toasting it, so that the breadcrumbs will keep well.Stage 3
2 min.
After this time, leave to cool, then tip the bread into a food-processor or blender goblet.Stage 4
2 min.
Blend until the crumbs are as coarse or as fine as you want them.Stage 5
Keep dry in an airtight jar.Remarks
Another option for drying: use the residual heat of the oven after cooking something (such as a roast). As soon as you have finished cooking, turn the oven off and put in the tray of bread for 1 hour.
Nutritional information
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How much will it cost?
For 180 g : 0.20 €
Source: Home made.
More recipes?
This recipe use (among others) | Bread: You can get more informations, or check-out other recipes which use it, for example: Quail egg canapés, Baked leek and Camembert slices, Italian toast, Scrambled eggs with butter-fried bread and fresh spinach, Warm autumn salad, ... All |
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