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Fresh Bread Crumbs

Fried bread crumbs (see variation below). Photo: Jim Henkens

BY The Editors

PUBLISHED January 31, 2024

The most common ways to use bread crumbs are in stuffing or as breading. They can also add a welcome crunch when incorporated into dishes as they cook or used for garnish. When you do need to use store-bought, panko crumbs are a good alternative.

 

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For the first time ever, Mark is baking bread you can buy and enjoy at home. Meet Bittman’s — whole-grain sourdough, made the old way, naturally fermented, frozen at its peak, and delivered straight to your door. We’ve already done the baking, so when you’re ready, just heat it in the oven (about 15–20 minutes) and enjoy hot, fresh bread on your table — on your schedule.

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Fresh Bread Crumbs

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Makes 3 to 4 cups 1x

Time 10 minutes

Units Scale

Ingredients

  • About 8 ounces good-quality bread, preferably a day or 2 old

Instructions

  1. Tear the bread into pieces and put about half in a food processor. Pulse a few times, then let the machine run for a few seconds until coarsely chopped.
  2. Remove and repeat with the remaining bread. Use immediately or store in an airtight container for up to a month.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition 

Recipe variations

Toasted Bread Crumbs
After grinding, spread the bread crumbs on a baking sheet. Bake in a 350°F oven, shaking the pan occasionally, until lightly browned, about 15 minutes; store these the same way as fresh. Alternatively, toast fresh bread crumbs just before using them.

Fried Bread Crumbs
These are delicious; seasoning sticks to them better than uncoated bread crumbs, but they don’t keep as well, so use them immediately after frying: For every cup of bread crumbs, heat about 2 tablespoons olive oil in a large skillet. When it’s hot, add the crumbs and cook, stirring occasionally, until lightly browned, about 5 minutes. Season with salt or any spice mixture and drain on towels; use immediately.

Nutty Bread Crumbs
Add 1/2 cup cashews, almonds, pistachios, or hazelnuts to the food processor along with the bread. The yield will be a little more than 4 cups. Toast or fry as in the previous variations if you’d like, or not.

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