Breadcrumbs are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews and adding inexpensive bulk to meatloaves and similar foods.
Always make your own breadcrumbs, never buy them. I only show commercial breadcrumbs for my own amusement. (Chef).
- Take fresh bread or rolls, cut or tear into small pieces, tip into a food processor with a blade and pulse into crumbs. Fresh bread is the best for this.
- To dry out, spread evenly on an oven tray. Place the tray in a hot oven when you have finished cooking. Turn the oven off and leave the door slightly ajar to let any moisture out
- If time is of no importance, spread crumbs out on a baking tray, (out the way of cats), and allow to dry properly in the open air
- Bulk out breadcrumbs with porridge oats or cornflakes
Estimated US cup to weight equivalents:
How much do they make?
3 bread rolls blitzed in a food processor make 110 g (4 oz) or 2 cups of bread crumbs
Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.
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