Home-made breadcrumb coating


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.
130 K 3.8/5 (32 reviews)
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Last modified on: May 26th 2024
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For 180 g, you will need:
  • 1 bread 200 g bread
  • Total weight: 200 grams

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Times for this recipe
Preparation: 7 min.
Cooking: 1 hour
All in all: 1 hour 7 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 3 min.
Home-made breadcrumb coating : Stage 1
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
Home-made breadcrumb coating : Stage 2
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.
Home-made breadcrumb coating : Stage 3
After this time, leave to cool, then tip the bread into a food-processor or blender goblet.

Stage 4 - ⌛ 2 min.
Home-made breadcrumb coating : Stage 4
Blend until the crumbs are as coarse or as fine as you want them.

Stage 5
Home-made breadcrumb coating : Stage 5
Keep dry in an airtight jar.

Stage 6
Home-made breadcrumb coating : Stage 6
Note that you can also use leftover bread that isn't sandwich bread, as in this photo with baguette, pain de campagne, Arthur's pavé...

Stage 7
Home-made breadcrumb coating : Stage 7
... no problem, your breadcrumbs will be even tastier, it will just take a little longer to obtain a fine enough powder.
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.
Keeping: Several months in an airtight jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe280 RDI=110 %2,300 RDI=220 %40 RDI=6 %460 RDI=20 %1,930 RDI: 20 %
Per 100 g140 RDI=60 %1,150 RDI=110 %20 RDI=3 %230 RDI=10 %960 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten
How much will it cost?
  • For 180 g : 0.25 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Bread
Bread

You can get more informations, or check-out other recipes which use it, for example: Caesar salad, Broccoli salad with chervil-lemon mayonnaise, Shiro-goma salad, Eggs meurette, Paimpol salad, ... See them all 76

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