though I already had the habit of reading the ingredients, I mistakenly assumed that it would contain mainly bread and didn't read. Later, when I read it and saw that entire junk list, I threw it away and never had I bought bread crumbs again.
So many times, I had bought fresh French bread and threw away half because it'd always get hard (I was also not keeping it in plastic bag and just in the paper bag it came with when leaving it outside). So many times I thought I could just break it into bread crumbs and I did once and then I wasn't using that crumbs and so I smelled it and decided to throw it away.
I had looked at recipes in this ng for making breadcrumbs and got some idea but I am not buying French bread as I used to anymore since I am cutting down on trips to grocery store and also I get hypoglycemic eating carb and I am eating less of those. At the moment, I have a lot of bread btw. I like variety and so bought different ones (that doesn't include pita bread and tortilla) but I don't like freezing and so I am thinking to make bread crumbs. All my bread are made from wheat, one is French but this one is shelved bread, not fresh ones that's made daily.
Is wheat bread suitable for making bread crumbs? I am going to use it in making chicken fingers, using the easy recipe I got recently.
though I already had the habit of reading the ingredients, I mistakenly assumed that it would contain mainly bread and didn't read. Later, when I read it and saw that entire junk list, I threw it away and never had I bought bread crumbs again.
So many times, I had bought fresh French bread and threw away half because it'd always get hard (I was also not keeping it in plastic bag and just in the paper bag it came with when leaving it outside). So many times I thought I could just break it into bread crumbs and I did once and then I wasn't using that crumbs and so I smelled it and decided to throw it away.
I had looked at recipes in this ng for making breadcrumbs and got some idea but I am not buying French bread as I used to anymore since I am cutting down on trips to grocery store and also I get hypoglycemic eating carb and I am eating less of those. At the moment, I have a lot of bread btw. I like variety and so bought different ones (that doesn't include pita bread and tortilla) but I don't like freezing and so I am thinking to make bread crumbs. All my bread are made from wheat, one is French but this one is shelved bread, not fresh ones that's made daily.
Is wheat bread suitable for making bread crumbs? I am going to use it in making chicken fingers, using the easy recipe I got recently.
Of course you can make breadcrumbs from wheat bread, or sourdough bread, or any other variety of bread that you like... it's all the same basic stuff. I know you said you don't like freezing, but one easy thing to do is to make a BIG batch of breadcrumbs up and then bag them up and freeze them... it really doesn't hurt them, and since they're always cooked in some way you'll never know they weren't freshly made.
though I already had the habit of reading the ingredients, I mistakenly assumed that it would contain mainly bread and didn't read. Later, when I read it and saw that entire junk list, I threw it away and never had I bought bread crumbs again.
So many times, I had bought fresh French bread and threw away half because it'd always get hard (I was also not keeping it in plastic bag and just in the paper bag it came with when leaving it outside). So many times I thought I could just break it into bread crumbs and I did once and then I wasn't using that crumbs and so I smelled it and decided to throw it away.
I had looked at recipes in this ng for making breadcrumbs and got some idea but I am not buying French bread as I used to anymore since I am cutting down on trips to grocery store and also I get hypoglycemic eating carb and I am eating less of those. At the moment, I have a lot of bread btw. I like variety and so bought different ones (that doesn't include pita bread and tortilla) but I don't like freezing and so I am thinking to make bread crumbs. All my bread are made from wheat, one is French but this one is shelved bread, not fresh ones that's made daily.
Is wheat bread suitable for making bread crumbs? I am going to use it in making chicken fingers, using the easy recipe I got recently.
Yes it is. My favorite is leftover French bread which has dried enough so that I can shred it on the coarse side of my old 4 sided grater. It makes an almost panko like texture.
D.M.
"Remember the drill, kiddies... coat it in seasoned flour, then dip it in the whisked egg, and then coat it with the breadcrumbs."
I like variety and so bought different ones (that doesn't include pita bread and tortilla) but I don't like freezing and so I am thinking to make bread crumbs. All my bread are made from wheat, one is French but this one is shelved bread, not fresh ones that's made daily.
Is wheat bread suitable for making bread crumbs? I am going to use it in making chicken fingers, using the easy recipe I got recently.
Certainly is. We use any bread we have and sourdough rye makes for a tasty addition to the crumbs. Just leave the bread sit out and get dried out and it is ready for the food processor.
I like variety and so bought different ones (that doesn't include pita bread and tortilla) but I don't like freezing and so I am thinking to make bread crumbs. All my bread are made from wheat, one is French but this one is shelved bread, not fresh ones that's made daily.
Quoted message said:
Is wheat bread suitable for making bread crumbs? I am going to use it in making chicken fingers, using the easy recipe I got recently.
Certainly is. We use any bread we have and sourdough rye makes for a tasty addition to the crumbs. Just leave the bread sit out and get dried out and it is ready for the food processor.
So if I get fresh French Bread and is I let it sit whatever I haven't finshed and dried out, Iw on't need to bother baking it at a low temp? I don't have a food processor - if I buy, I want a really good one but I don't use it enough to have one. Can I use the grater?
Last time I tried - it's been a while, I think I just kept them in chucks in a bottle. I'll put them in the freezer this time.
And sourdough bread. There is one brand here that I am hooked and used for sandwich. I'll try making some bread crumbs from that too.
I like variety and so bought different ones (that doesn't include pita bread and tortilla) but I don't like freezing and so I am thinking to make bread crumbs. All my bread are made from wheat, one is French but this one is shelved bread, not fresh ones that's made daily.
Quoted message said:
Is wheat bread suitable for making bread crumbs? I am going to use it in making chicken fingers, using the easy recipe I got recently.
Certainly is. We use any bread we have and sourdough rye makes for a tasty addition to the crumbs. Just leave the bread sit out and get dried out and it is ready for the food processor.
So if I get fresh French Bread and is I let it sit whatever I haven't finshed and dried out, Iw on't need to bother baking it at a low temp? I don't have a food processor - if I buy, I want a really good one but I don't use it enough to have one. Can I use the grater?
Of course you can use a grater or simply crumble up the dried bread by hand. Think back to before there was electricity. Bread crumbs are not a newfangled invention 🙂
Quoted message said:
And sourdough bread. There is one brand here that I am hooked and used for sandwich. I'll try making some bread crumbs from that too.
Sourdough makes good breadcrumbs, as does old cornbread, rye bread, pretty much any bread. As Ed so eloquently pointed out 🙂
So if I get fresh French Bread and is I let it sit whatever I haven't finshed and dried out, Iw on't need to bother baking it at a low temp? I don't have a food processor - if I buy, I want a really good one but I don't use it enough to have one. Can I use the grater?
Last time I tried - it's been a while, I think I just kept them in chucks in a bottle. I'll put them in the freezer this time.
And sourdough bread. There is one brand here that I am hooked and used for sandwich. I'll try making some bread crumbs from that too.
You can also use a rolling pin to make bread crumbs. If you use a FP you get more like bread dust than bread crumbs. Well I find a FP makes too fine a crumb and a rolling pin makes for a larger crumb which I prefer. It is more crispy if the crumb is larger.
When I have leftover 'stale' bread and I've been baking or roasting, after I turn off the oven, I dry out the bread using the residual heat in the cooling oven. This also 'toasts' the bread a little, which can be a good thing.
I store the virgin bread crumbs in a sealed mason jar and that allows me to mix spices and herbs as required to seperate batches of crumb mixes for differing foods and favours.
So if I get fresh French Bread and is I let it sit whatever I haven't finshed and dried out, Iw on't need to bother baking it at a low temp? I don't have a food processor - if I buy, I want a really good one but I don't use it enough to have one. Can I use the grater?
Last time I tried - it's been a while, I think I just kept them in chucks in a bottle. I'll put them in the freezer this time.
And sourdough bread. There is one brand here that I am hooked and used for sandwich. I'll try making some bread crumbs from that too.
You can also use a rolling pin to make bread crumbs. If you use a FP you get more like bread dust than bread crumbs. Well I find a FP makes too fine a crumb and a rolling pin makes for a larger crumb which I prefer. It is more crispy if the crumb is larger.
Don't fergit to put the bread in a ziploc bag whilst using a rolling pin to make bread crumbs, no muss, no fuss :-)
Quoted message said:
When I have leftover 'stale' bread and I've been baking or roasting, after I turn off the oven, I dry out the bread using the residual heat in the cooling oven. This also 'toasts' the bread a little, which can be a good thing.
To dry bread out you can also just leave it out in yer fridge overnight...you've got the built - in rack and everything ;-)
In article <[email hidden]>, [email hidden] says...
Quoted message said:
So if I get fresh French Bread and is I let it sit whatever I haven't finshed and dried out, Iw on't need to bother baking it at a low temp? I don't have a food processor - if I buy, I want a really good one but I don't use it enough to have one. Can I use the grater?
Put the stale bread in a heavy-duty plastic bag and beat on it with a rolling pin, meat tenderizer, whatever. Pour into a colander over a bowl and strain out the fine pieces. Put the larger pieces back in the bag and beat some more.
Great therapy, by the way, if you can picture some hated person's face on the bag. "Take that, George, and that, and that!!!"
