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Breadcrumbs two ways
There are two types of breadcrumbs: dry and fresh. Both can be made with day old or stale bread, both are easily frozen and can be used from frozen (no need to defrost), and both can be used as a breading for baking or frying. The main difference is that fresh breadcrumbs are used as a binder for recipes like meatloaf and meatballs whereas dry breadcrumbs are used to add a crunchy texture or toppings to dishes like casseroles and baked pasta dishes.
Ingredients
- Fresh or stale bread
Directions
Fresh breadcrumbs:
- Very fresh bread can be too moist to crumble so one or two day old bread works best. Roughly chop and then pulse in a food processor or blender to desired texture.
Dry breadcrumbs:
- Stale bread works best. Preheat the oven to 300°F and bake the slices for about ten minutes or until dry. Cool and roughly chop. In a food processor or blender, pulse to desired texture. Or, use a rolling pin (or something similar) to smash dry bread in a reusable bag to desired texture.
Zero waste tip:
- In place of the traditional fresh breadcrumbs, try using any of the following instead: crushed croutons, oats (rolled or ground), Panko, crushed crackers, or smashed cereal.
