How to make fresh breadcrumbs
- 1 loaf of unsliced white bread
'Fresh' breadcrumbs are very handy, especially if you’re experimenting with old-fashioned recipes. Traditionally they were used to thicken soups and sauces, give a lighter texture to puddings and improve the texture of meat loaves, meatballs and patties.
Making breadcrumbs is a good way to use up a half-finished loaf, or buy a ‘yesterday’s’ loaf from a deli or bakery.
|Remove the crusts from the bread and discard, or find another use for them (historically, they were kept for the servants). Store the crust-less loaf in a paper bag for a day or two.
|Tear the loaf into chunks and run them through a food processor in batches (don’t overload the processor, as it’s important to keep the crumbs light and prevent them from wadding together).
If you don’t have a food processor, or need a very fine crumb, cut the bread into manageable pieces and grate it using a metal cheese grater.
Transfer the breadcrumbs into a clean resealable bag and store in the freezer until required. Allow the crumbs to thaw before using them.
|Cook's tip: If you need the crumbs more quickly, place the loaf in a fan-forced oven at 50º C to help the bread to dry out (be careful not to ‘toast’ it).