HOMEMADE BREAD CRUMBS

January 17, 2014
Rachel Schultz

For me, bread crumbs are a yes for making myself. They are not significantly pricier than buying pre-made, prepare quickly and easily, and taste much better. The stuff you buy at the store is essentially a box full of saw dust. For your consideration, I present: Homemade Bread Crumbs. There is lots of homemade versions of things that are fun to make for a one time experience, but are not very sustainable for a food staple (ie: homemade fig newtons.) In scenarios like this, I weigh:

  1. price to buy store-bought
  2. quality of store-bought vs. homemade
  3. level of difficulty to make from scratch.

(Another of my very favorite worthwhile DIY in the kitchen is homemade taco seasoning. Try it! I use this stuff all the time.)

HOMEMADE BREAD CRUMBS from Rachel Schultz

HOMEMADE BREAD CRUMBS
Makes 2 cups

10 ounce bread loaf
1/4 cup olive oil
1 tablespoon garlic powder
Salt & pepper

Break bread into large chunks and pulse in food processor until large crumbs form.

HOMEMADE BREAD CRUMBS from Rachel Schultz

Stream in olive oil and season with garlic powder and salt & pepper.

PS: For a recipe to try these in, I recommend italian wedding soup or sage & sausage white bean casserole.

HOMEMADE BREAD CRUMBS
 
Author:
Serves: 2 cups
Ingredients
  • 10 ounce bread loaf
  • ¼ cup olive oil
  • 1 tablespoon garlic powder
  • Salt & pepper
Instructions
  1. Break bread into large chunks and pulse in food processor until large crumbs form.
  2. Stream in olive oil and season with garlic powder and salt & pepper.

 

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Comments

  • Amy

    I’ve never tried making them this way – I’ve always sliced it, toasted it low and slow, and then whizzed in the FP. How would you store these because of the high moisture content? Freezer in individual portions? I’m intrigued :)

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