Hot Polka Dot
21Jun/11

How To Tuesday: Means To An End.






































We all have them. Bread ends. Stupid, tiny, crusty, thin, burn in the toaster bread ends. But why throw them out like most people when you can use them to make delicious bread crumbs?

And go one step further and make your own seasoned bread crumbs. There are so many options and the best part is you can make it exactly the way you want. Italian, Greek, curry, Herbs de Provence, Thanksgiving. Be creative! The possibilities are endless!

Then why not take it another step further and do your own Shake and Bake? Mind blowing right? All you do is dredge your chicken, pork or fish in flour, then beaten egg, then your bread crumbs seasoned to your liking and bake or pan fry.

Let's start with the bread crumbs and let your imagination go from there.

Preheat the oven to 250 degrees and position a rack in the center. Place your bread ends or slices on a baking sheet and bake them for 20 – 25 minutes. They should be dry and hard but not necessarily toasted. Transfer them to a cooling rack until they're room temperature.

Break the dried bread into chunks and blend it in a food processor until you've reached your desired consistency. You could make it superfine or coarse. It's completely up to you! You can stop now and keep your bread crumbs plain or you can play the flavour game.

Now the fun part! Mix and match your flavours to create the seasoned bread crumbs of your dreams. Here are a few of my favourites to get you started.







































Italian

1 cup bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil
1/4 tsp oregano
1 tsp parmesan


Thanksgiving

1 cup bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried sage


Herbs de Provence

1 cup bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1/2 tsp dried savoury
14 tsp dried marjoram
1/2 tsp dried rosemary
1/4 tsp dried lavender flowers
1/4 tsp dried fennel seeds


Indian Curry

1 cup bread crumbs
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp dried ginger
1 tsp curry powder
1/4 tsp dried cumin
1/4 tsp cinnamon
1/4 tsp cayenne pepper
Pinch of ground cloves

Just mix together the spices and bread crumbs of one recipe and store them in an airtight container. The Italian mixture should be stored in the refrigerator for up to two months because of the parmesan cheese. Any of the other mixtures can be store at room temperature indefinitely.







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Comments (9) Trackbacks (0)
  1. I love this post!! So many good ideas for me ( a non-bread end eater). I use bread crumbs all the time but they’re always store bought. You know all the cool kid tricks!!

  2. this is such a useful post ! thank you :)

  3. Totally intrigued by indian curry bread crumbs, yums!

  4. Great uses! Love all the different combinations you have! Beats throwing it out to the birds like I do :)

  5. Great post and awesome ideas! Thanks for sharing..your photos are beautiful!

  6. I just made bread crumbs similar to your Indian version to go on avocado soup and they were delicious. I see more homemade crumbs on the horizon.


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