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So simple I can't figure it out: Bread Crumbs

  • c

Just cleaned out the freezer and have tons of leftover bread, mostly whole wheat and mostly ends. Since I'm almost out of bread crumbs, thought it would be a healthy alternative to make bread crumbs out of this.

So, do I let them dry at room temp, or toast in the oven? I think I've heard food processor works well for grinding. Will ends be OK or should I use them for something else like bread pudding?

Thanks

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  1. Defrost, let dry a bit, either at room temp or in a low oven. Grind in a blendor or food processor if you want really fine dry crumbs put back in low oven a little while longer.

    Sometimes fresh crumbs are preferable and in that case just take slices of fresh bread and blend or process then melt buttter in a skillet and add the fresh crumbs toss and toast lightly. It makes a great toppin for mac and cheese.

    7 Replies
    1. re: MZG

      Re: mac'n cheese - I take it you haven't seen the feature in the New York Times's food section? :-) The author says that good mac'n cheese shouldn't have a crumb topping, but a crispy melted cheese crust.

      He also has a recipe for mac'n cheese that has a 2:1 cheese to mac ratio...

      1. re: piccola

        I love a buttered crumb top. Each to their own I guess.

        1. re: Candy

          I got the feeling that NYT writer has his/her head up his/her . . . you get what I mean.
          Starting with "I know nothing about this" and heading directly to "X (of established delishiosity and belovedness) is absolutely the Wrong Way" was pretty buttheaded.

          There's lots of mac and cheeses...they're ALL pretty!

          1. re: Candy

            I got the feeling that NYT writer has his/her head up his/her . . . you get what I mean.
            Starting with "I know nothing about this" and heading directly to "X (of established delishiosity and belovedness) is absolutely the Wrong Way" was pretty buttheaded.

            There's lots of mac and cheeses...they're ALL pretty!

              1. re: piccola

                Yup. The writer of the column was only expressing his/her own opinion and mine is different. Luckily I have never felt that when it comes to all things culinary there are authorities but there are really none that are definitive. It is all a matter of tast and preference. I doscovered long ago one recipe might be better than another but depending on background and culture it may not taste better or right,

            1. re: piccola

              Dartha, ehem, Martha Stewart's mac & cheese recipe calls for making crustless croutons out of a dense white bread, sauteeing them in butter, and using them for topping, and it's d@mn tasty. Crispy and drenched in melted butter usually equals delicious in my book.

          2. Normal advice for making bread crumbs is to remove the crusts/ends. But I usually just leave it all in. They don't break down as much as crustless, but I prefer a coarser texture anyway.

            1. I always make my own bread crumbs. Break up the bread into about 1 inch pieces & put them in the blender (one slice at a time-or it will jam). Use all of the bread, edges & all. The dryness or fluffiness of the crumbs depends on the moistness of your bread. So if you want really dry crumbs you must let your bread dry out first. Good luck.

              1 Reply
              1. re: Janice

                I now have at least 2 gallons of "healthy" bread crumbs!
                Couldn't get them to really dry out but I think it's because of the whole wheat. so I'll have to keep refrig/frozen til use, as I now have enough for the next year or two. Otherwise I'm afraid they would go rancid. Maybe this is why you mostly see white breadcrumbs?