Home-made Golden Breadcrumbs

Home-made Golden Breadcrumbs This recipe for homemade breadcrumbs isn't rocket science, but it's always bothered me in the past that my breadcrumbs never had that nice fine texture that the commercial ones have. Tonight I set out to solve this little problem.

Breadcrumbs are great friends with schnitzel, fish, sweet-n-sour pork, hamburger patties, and plenty else. If you are baking your own bread (like I do) then this is a good way to get a bit of extra use out of your creations.

Homemade golden breadcrumbs - yum!



Start by preheating the oven to 180 degrees celsius. Grab half a loaf of homemade wholemeal bread - if the bread is a little bit stale, that's best. Chop it up into chunks, then throw into the blender on high until it's a pile of coarse crumbs. Normally, this is where I stop, and that's why my breadcrumbs haven't turned out awesome in the past.

Spread the breadcrumbs out on a baking tray, about 1-2cm deep. Put them into the oven for about 5 mins, keeping a careful eye on them and stirring once. Turn the oven off, and leave the crumbs in the warm oven for a further 5-10 mins.

Put the crumbs into the blender and blend on high-speed again - this time they will come out very fine, and a lovely golden colour. Yum.

Longevity

I'm not yet sure how long these will last - I'm storing them in an airtight plastic container at room temperature - I'm expecting them to last at least 1-2 weeks but it could be a lot longer or shorter. The commercial ones seem to last forever, but then we aren't adding all the preservative and other crap that goes into those.

How to use breadcrumbs

Again, not rocket science. Here's how I like to crumb fish / schnitzel.

Start by coating the meat in white flour. Then dip in a mix of 1-2 eggs with 1-2 Tbsp milk. Then coat with breadcrumbs. This 3-layer approach gives it a lovely coat which crisps up nicely when cooled.
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Tags: fishbread recipesporkbreadhamburgers