Bread Crumbs & Croutons

By : | 1 Comment | On : November 10, 2014 | Category : Bread, Dehydrating, Food, Preserve, Recipes

bread crumbs

I make fresh bread almost everyday and I love trying out different recipes. Occasionally a loaf isn’t to our liking, or comes out poorly. Sometimes, we have too much bread.
Then there’s times you just want bread crumbs or croutons lol.

I have a hard time wrapping my head around the idea of buying crumbs. Is it me?

Cuisinart CBK-100 2-Pound Programmable Breadmaker

Once you preheat the oven to 375F, get your bread ready.

If you want croutons, cut into cubes. If you’re after crumbs, process or grate your bread to the right texture. For panko, cut off crusts before processing.

Drizzle with a small amount of oil.
Lets say you’ve grated enough for a layer on one baking sheet, use 1 tbsp. of oil.

You can add any- or no -spices now.

If I know what I will be using the crumbs for, I’ll add the appropriate spices before baking; otherwise, I leave them plain until I am ready to use them.
The crumbs pictured were used as a coarse breading for salmon, so I added salt, pepper, italian mix, garlic and onion powder, and rosemary.

Toss crumbs/croutons, oil and spices together to coat.
Spread evenly on a baking sheet and bake.

Use a spatula to turn crumbs regularly and shake the baking sheet so the crumbs bake evenly. Keep an eye on them, once they start to toast it goes quickly.

Remove from oven when golden brown. Store in an air tight container or ziplock bag.

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