How to Make Fresh Breadcrumbs
Breadcrumbs are essential when you fry something as they provide a great texture and taste to the recipe. They are generally used as coating to recipes with a combination of eggs. Crumbs are easily available in the market but they can also be made home with minimal ingredients in a matter of 1 hour and 10 minutes.
The advantage of breadcrumbs made at home is that they are fresh, crispy and have a fine texture to them. They can be stored in the fridge for use later for another recipe. Plain whole meat is generally used but you can use the bread of your choice to fresh breadcrumbs.
Prep time: 10 min
Freez time: 1 hour
Total time: 1 hour and 10 min
Yield: 2 to 3 servings
Utensils: Butter knife, Freezer, Metal grater
Ingredients:
Plain whole wheat bread
Instructions
-
1
Choose bread of your choice
The most important part in making the fresh breadcrumbs would be the selection of the bread. The decision is totally up to your preference; however, the whole wheat bread will give the best results and taste for this purpose -
2
Cut the bread into equal slices
The next thing would to slice the bread into equal pieces with the help of a butter knife. Make sure that you cut the bread into small pieces so that it is easier to freeze afterwards -
3
Place slices in a bag before freezing
Put the slices in freezer bags before they are put in the freezer. The freezer bags are made from a thicker plastic so this will give a better result in comparison to usual shopping bags. Make sure you add three or four slices in a single freezer bag so that there is ample space in the bag -
4
Remove the slices from the freezer
The freezer bags can be removed when the slices have frozen. The best way to check them is to press one of the bags and if the bread inside is hard enough, take them out. Remove the slices from the freezer bags and place them on a plate one by one -
5
Grate each slice
Use the metal grater to shred each slice in the form of crumbs. The slices should be repeatedly rubbed on the grater until crumbs are formed at the bottom tray. Pass all slices through the same process and collect all the crumbs in a small bowl for use afterwards. Make sure there are no blocks in the bowl and if there are any, process them once again through the grater
