Kitchen Tips: Homemade bread crumbs
By Tali Simon | March 12, 2012
So…bread crumbs. This isn’t rocket science. But it’s a great tip, so I wanted to share.
Maybe you always bake exactly the right amount of challah for Shabbos. Maybe your family finishes it to the last drop (ok, crumb), week in and week out.
But if not, you probably have old slices of challah piling up in your freezer. And with Pesach coming (don’t shoot me), I bet you need to do something with them.
This, my friends, is the answer to your problems.
You put some old bread in your food processor. (No, that is not mold. They’re sprinkles. Purim challah.)
And then — get this! — you turn on the machine.
And then you’ve got breadcrumbs.
Now all you have to do is use them up before Pesach.
Russian carrot pie, salmon loaf, and baby bow-tie tuna bake (you can mix in a handful or sprinkle some on top) are all sounding pretty good right about now.
Ingredients Directions 1. Take your leftover bread collection out of the freezer and let it defrost. 2. Fill the bowl of your food processor and process until you get fine crumbs. If you like, you can add the seasoning of your choice. I prefer to leave them plain so I can use them in any recipe. 3. Store in the freezer until ready for use.
2 Comments
Carol on March 20, 2012 at 12:27 pm.
I thought you had to toast the bread first. This sounds soo easy. Great idea esp now.BTW I made the changes. Sorry. I’m a horrible proofreader which isn’t a good thing at all. Best
Tali Simon on March 20, 2012 at 3:56 pm.
If you’re using bread crumbs as a binding ingredient (like with the recipes mentioned in the post, as well as lots of others), then there’s no need to toast.