Easy Homemade Bread Crumbs-No More Store Bought!

03 Jul 2017

I love a good Chicken Parmesan, meatballs, meatloaf…. just the thought of these deliciousness is making me hungry! I have found that homemade breadcrumbs really take the taste level up a notch and give it a more savory taste.

This will be a recipe that you will read through, but will need to come back to unless you have a good amount of bread stocked up.


Let’s begin!

  1. Take the thawed bread and start toasting it in the toaster. You will want to have a mixture of light and medium brown piece, so be sure you are adjusting accordingly as you toast. DO NOT USE BURNED TOAST... this will not add to the taste, but rather take away from it
  2. Once you have toasted all the bread, set aside to cool, in which ever method you would like (sitting on the counter, on a cooling rack, etc). It will take about 15 min for it to all cool.
  3. Next, get your food processor ready. I have a Cuisinart so the instructions will be off of that, but the same will apply for a food processor or blender (I would recommend the pulse setting as this will mimic the food processor). You will want to start adding the bread with the machine on. You will need to break into hunks and drop in. As you do this, if you use a variation of breads you will start to see a beautiful mixture of color. Be sure to keep consistent with 1 cup of bread crumbs to 1 tsp of salt. You do not want the breadcrumbs to be too salty. If you want Italian Seasoned bread crumbs, you will add both the salt and the seasoning, 1/4 tsp each per cup.
  4. You will most likely do this in batches depending on how much bread you have. I use breadcrumbs regularly, so I tend to make a big batch, 1 loaf at a time. The loaf makes roughly 4-4 1/2 medium sized mason jars
  5. Make sure you store the bread crumbs in a dry and cool place

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