Breadcrumbs

A recent Facebook conversation with a friend over bread machine vs. kneaded bread and which is truly “homemade” reminded me…what the heck do you do with those “bread butts”? You know, the ends of the bread that no one wants to eat and that sit in the bread bag until the rest of the loaf has been eaten and then goes stale and eventually gets thrown out.  Except in this house.  You know my philosophy on throwing things out…you may consider it even pack-rattery.  But I call it free breadcrumbs.  🙂

Take the stale bread ends that no one wants to eat and keep them in a bag in the freezer.  When you have about 3/4 loaf total volume of ends and pieces of stale bread, place them in a single layer on a cookie sheet and dry them a little more in a 250 degree oven for about 15 minutes.

Some of this leftover bread includes pieces that were cut up for New Year’s cheese fondue as well as some slices of good wheat bread that had just gone stale from not being used up quickly enough.

Add these ingredients below.

1 tbs basil, 1 tbs garlic powder, 1 tbs parsley, 1/2 tbs onion powder, 1/2 tsp black pepper, 1/2 tsp salt

Voila–you have your own homemade breadcrumbs!  I keep an old mason jar on hand to store the breadcrumbs in and have attached a label to it with the recipe so when it’s time to make more, it’s right there on the jar and I don’t have to go digging around for the recipe somewhere.  So easy!

So you’ve recycled what WAS old, unwanted bread into something you can coat your baked chicken or fish with or use in whatever other recipes you have that call for breadcrumbs.  I do recommend keeping them in the fridge though since they are freshly homemade, they go bad quicker than the store bought breadcrumbs.  I can keep mine in the pantry for a month or so but any longer than that and I recommend the fridge.

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