Homemade Breadcrumbs
Homemade breadcrumbs are easy to make when toasted in a cast iron skillet!
Ingredients
Panko Breadcrumbs (Skillet)
4 slices bread
1 tablespoon olive oil or avocado oil
1/4 teaspoon dried thyme or any other desired herb (or omit entirely)
1/4 teaspoon salt
1/4 teaspoon pepper
Panko Breadcrumbs (Oven)
1 loaf white bread
Dried herbs or seasoning desired (optional)
Instructions
Panko Breadcrumbs (Skillet Method)
- Break the bread slices into pieces and put into a blender or food processor. Cover with the lid and grind the bread at medium speed in pulses of 5 to 10 seconds. After 40 to 50 seconds, the crumbs will be ready.
- Put crumbs into a bowl. Add salt, spices and any herbs; mix.
- In a large skillet over medium-high heat, heat 2 tablespoons olive or avocado oil.
- Add the bread crumbs (either fresh or frozen), thyme (if using), salt and black pepper. Toast, stirring constantly, for 5 to 6 minutes, or until the breadcrumbs are golden and crisp. Cool completely.
- Transfer the bread crumbs to a Weck jar, Mason jar or container with a lid and store in a dry place.
Panko Breadcrumbs (Oven Method)
- Heat the oven to 300 degrees F.
- Remove the crust from bread.
- Pulse the bread into coarse crumbs with a food processor.
- Toss in any herbs or seasoning desired.
- Spread crumbs onto a baking sheet.
- Dry breadcrumbs in the oven for 7 to 10 minutes, stirring after the first 5 minutes.
- Transfer the breadcrumbs to a Weck jar, Mason jar or container with a lid and store in a dry place for up to 3 months.
Notes
Photo credit:Â Jane Charlesworth @ Flickr
License
Find it online: https://simplygreatrecipes.com/homemade-breadcrumbs/
