Avoid additives and MSG in your cooking by using homemade bread crumbs! Here is an easy recipe for bread crumbs that takes just minutes to make!
This month’s Homemade Homemaking recipe is for bread crumbs. It’s SO incredibly easy that, after you try it, you’ll wonder why in the world you never thought of this before!
(Or, maybe you have…maybe I was the only one buying bread crumbs from the store!)
When we first married, I used bread crumbs–a lot. I used them to top the cream-of-chicken soup casseroles I baked almost every night. I used them on my hubby’s favorite “almost”-fried chicken tenders. And I even used them on veggie dishes like my mom’s cheesy green bean casserole.
Then, one day…oh, about a year ago or so, I looked at the ingredients label. And I shuddered.
MSG. Soybean oil. And the list could go on.
I tossed those bread crumbs out, looked at a loaf of bread and wondered: “How hard could this be?”
It’s not! Really, it’s so easy!
Without further ado, here’s this month’s recipe for homemade bread crumbs!
Homemade Bread Crumbs
- 1 loaf of bread
- 1 stick butter
- salt and pepper, to taste
- parsley or other seasonings, to taste (if you want seasoned bread crumbs)
- Chop loaf of bread very finely in chopper or food processor. (You can leave the crumbs chunkier if you like bigger, chunkier bread crumbs. I like them like this. My hubby does not. Hence, I chop mine finely.)
- Melt butter in a stock pot. Add bread crumbs.
- Quickly stir to coat bread crumbs in butter. Keep stirring until the sound of the coated bread crumbs starts to sound like sand on the beach. (I know this sounds strange, but, trust me, you will get it once you try this.)
- Sprinkle desired amount of salt, pepper and other seasonings on bread crumbs. Store in an airtight container.
These crumbs will keep in your pantry for months–and you know exactly what’s in them! No additives here–especially if you use Stacy’s homemade honey oat bread to make them!
I have made “breadcrumbs” before. I set bread out to get hard and then put it in the food processor to crumble.
I would like to give your idea a try though. Do you set the bread out to dry or do you use fresh?
I usually make mine with fresh or not-completely-stale bread. I think I would get impatient waiting for the bread to stale…but I think if it’s already stale than it would be super easy!!
I use the ends from my bread machine bread (where the mixing paddle leaves a hole). I save them in a bag and after I get enough I make my different bread products. I use a cheese grater for breadcrumbs, grate some for bread pudding, cube some for crutons (same as breadcrumb recipe), and cube some for baked apple french toast. I love those days. Feels like making food out of nothing!
The link to why you avoid soy comes up with Error 404. I would like to know why. Thanks!
Sorry – I’m posting again about the soy b/c I forgot to check the notify me of follow-up comments box.
I make my own breadcrumbs but just a little bit different. When I have left over bread or the ends I cube them and put them in the dehydrator. When they are done I have croutons for salad and a quick pulse thru the food processor, breadcrumbs. Love your page, thanks for all the tips.