How to Stock Your Pantry: Breadcrumbs
This is the first in my series on How to Stock your Pantry. In the series, I give money-saving and time-saving tips, as well as how to maximize the flavor and convenience when you cook.
This time, I tell you how to never waste leftover bread again! Just make your own breadcrumbs! You just use your leftover bread fragments in whatever form, which saves you money buying those boxes in the supermarket. And I guarantee that these breadcrumbs taste fresher and better, too!
- Food processor
- Leftover odds and ends pieces of stale bread, buns, dinner rolls, etc.
- Save old bread fragments in the freezer until ready to make breadcrumbs.
- Let the frozen pieces thaw completely.
- Let bread dry out on counter overnight or preheat oven to 200 degrees F, spread bread pieces on baking sheet, and place in oven for a few minutes to dry them out. Don't let them get hard, just very dry.
- Place dry bread pieces loosely in food processor. Do not pack them in. If necessary, process them in batches.
- Pulse the bread in the food processor as many times as it takes until the bread pieces are fine crumbs.
- If the breadcrumbs are still a little moist, spread them on a baking sheet and leave them on the counter until dry, or put them in a 200-degree F oven for a few minutes.
- Seal in an airtight container and store in a cool, dry place until needed. Breadcrumbs keep several weeks in the pantry or several months in the freezer.