Homemade breadcrumbs
- Preparation and cooking time
- Prep:
- Easy
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- 2 slices day-old white bread(crusts removed, if you prefer)
Nutrition: per 35g serving
- kcal83
- fat0.6glow
- saturates0.1g
- carbs16g
- sugars1glow
- fibre1g
- protein3g
- salt0.36g
Method
step 1
To make fresh breadcrumbs, tear the bread into pieces and drop into a food processor fitted with a blade attachment. Pulse until you have breadcrumbs of the size you want. If you want to make very even breadcrumbs, push them through a coarse sieve. Will keep in an airtight container at room temperature for up to a week.
step 2
To make dried breadcrumbs, tear the bread into pieces and bake in a low oven until the pieces are completely dried out. Pulse in a food processor as before. Will keep chilled for up to two months, or frozen for six months.
