The breadcrumbs recipe should be in every housewife's cookbook: breading is the final touch in cooking different dishes from meat, fish and vegetables.
No breading and the cutlets are wrong and the nuggets taste unfinished.
Of course you can buy breadcrumbs in the store, but, firstly, they never compare with those made with their own hands, and secondly, there are different circumstances when there are simply no crackers. And stale bread will find a worthy use.

Breadcrumbs recipe.

What you need:

• Baking tray
• Food processor
• Olive oil
• Salt
• Butter
• Condiments

Breadcrumbs recipe

1 Preheat oven to 150 ° C. Gently place bread slices and crusts in one layer on a baking sheet. Bake for 10 minutes, then turn the bread over to the other side and continue baking for another 10 minutes. If using a double-sided cooking rack or oven, adjust the cooking time.

2 Cut the bread into 10-15 cm pieces. Put the sliced ​​pieces into a food processor. But just do not stuff too much. Grind to the desired degree.

3 For taste, combine bread crumbs with olive oil and salt to taste (for 4 cups bread crumbs ¼ cup olive oil about).

4 Fry the crumbs over high heat in a saucepan until they taste rich.

5 Add a few cloves of garlic to the heated oil before adding the crumbs. For Italian-style bread crumbs, add garlic and basil.

6 Store yummy bread crumbs in a separate container and keep it handy for your favorite meals.

The type of bread greatly influences the taste of bread crumbs, for example, bread crumbs from black bread have a richer taste than those made from white bread. But the crumb turns out to be darker (sometimes it matters).

Can be mixed different varieties bread in a food processor.

Until the required amount of bread crusts or slices are collected stale bread, store them in the refrigerator in a container.

Before you grind the bread crumbs, decide what you will use them for. For chicken and fish, coarse breadcrumbs are useful, for chicken fillet finely ground crumbs are used.

Each hostess, for sure, has a place to store a variety of spices. Among them, there must be a jar of bread crumbs. Where are we without them. They take a huge place in cooking. Not so long ago, when visiting a supermarket, I always bought a couple of packages of this the right ingredient, as the crackers ran out very quickly. Without thinking twice, I decided to cook at home, as there is always delicious homebaked bread... To make bread crumbs with your own hands, I present a recipe with a photo, save your money!

For the preparation of breading, you can use any white or dark bread, both fresh and yesterday's baked goods. Even if the bread is stale for about 2-3 days, it is perfect for bread crumbs. So, if you want to always have bread crumbs, read our recipe and go to the kitchen. Such homemade crackers will be very useful to you if you want, and to feed the family deliciously.

Required Ingredients:

White bread

If you do not have a bread maker in which you can bake bread, then buy White bread in the supermarket.

How to make bread crumbs at home, simple recipe:

Cut into small cubes, along with the crusts.

Line a baking sheet with parchment paper. Add sliced ​​bread. Spread over the entire surface. Preheat the oven to 200 degrees. Place the baking sheet in the oven. Bake until lightly golden, 15-20 minutes. Periodically, open the door and stir to brown on all sides.

Cool the rosy croutons a little.

Place in a food processor bowl. Grind to the desired size.

Homemade breadcrumbs are ready. Store in a container with a lid, preferably in a dry place.

With this homemade breading, you can cook anything, for example - economical and very tasty. Hearty, simple, cheap and tasty!

Have you ever wondered what breadcrumbs are made from on an industrial scale? Naturally, no one bakes bread separately, so that later it can be dried, chopped and packaged. They are, to put it mildly, not very fresh bakery products, often expired, moldy, as well as crumbs and trimmings.

Homemade bread crumbs are another matter! Fresh, crunchy and aromatic, they are much better than purchased ones, they are well stored and are suitable for deboning cutlets, meat, fish, vegetables, etc. And it is also a great way to "utilize" the slightly tarnished yesterday's bread. Therefore, it is definitely worth making bread crumbs at home, with your own hands. Moreover, the recipe is elementary and will take a maximum of 30 minutes.

Ingredients

• white bread 500 g
• salt and seasoning optional

How to make your own bread crumbs

1. You can cook breading from a loaf, baguette and other savory pastries. You can mix different types of bread. At the same time, it is important that the crusts are not very dry, or, as the common people say, “wooden”. The airy and softer your baked goods are, the more tender and crisp your bread crumbs will be. Yesterday's loaf is perfect, no longer soft, but not too dry. Well, or you can gradually collect the crusts by putting them in a separate container in the refrigerator - there they will not dry out. As soon as at least 500 grams is collected, you can cook the bread crumbs in the oven. I prefer to use homemade bread - it makes the crumb very crumbly and tender, it smells delicious with milk.
2. 
   I cut the loaf into approximately 1 centimeter pieces of approximately the same size - this is the ideal thickness so that the bread in the oven will dry out and not burn. By the way, we don't need all the crumbs that will crumble when cutting, they will burn and make the crackers bitter, so remove them without regret.
3. 
   I spread the slices on a baking sheet lined with parchment - in one layer, for even drying. You do not need to grease the paper.
4. 
   Preheat the oven to 150 degrees and bake for 10 minutes. Then I take out the baking sheet, turn it over to the other side and bake for another 10 minutes. The slices will dry and brown a little.
5. 
   Now they should cool down so that it is convenient to break them with your hands into smaller pieces that fit freely in the blender bowl. If you do not have such a container with a metal knife attachment, you can grind crackers in a meat grinder, in a food processor, or simply put them in a bag and roll them with a rolling pin.
6. 
   I use a blender, grind bread in 3-4 button presses - "turbo" mode (if there is no pulse mode, work with the blender at medium speed for 10 seconds). It turns out a small, dried crumb. You can adjust the degree of grinding yourself by increasing or decreasing the operating time of the equipment. If you need breading for fish or nuggets, it will do coarse grind... If the rusks will be used for deboning, for example, chicken fillets, you need to grind them very finely.
7. 
   I pour the finished crackers into a clean and always dry jar. And I store it under a tight-fitting lid so that they do not get damp and moldy.
8. If you wish, you can add salt and your favorite seasonings for a ready-made, aromatic breading. But it is better to use it in the near future, within 1 week. In "pure" form, without additives, bread crumbs are stored better and longer, about 1 month, always in a dark, cool and dry place, without the slightest ingress of moisture.

step by step recipe with photo

A careful attitude to bread is an element of culture, and breadcrumbs, like air, are necessary for any housewife. Without them, it is difficult to fry products from batter or minced meat, achieve a golden crispy crust on the slices of vegetables, keep the juiciness chops and oily fish.

The blender allows you to grind pieces of dried bread as quickly and efficiently as possible. Quite fine crumbs can also be prepared in a mortar.

Introduction to breading different additives significantly reduces the storage time. But in any case, these terms are limited, so large stocks should not be made.

Composition

• 0.5 loaves of white bread

Preparation

1. Cut a loaf of bread into 1 cm wide slices and place on a baking sheet. In order to make bread crumbs, you must first dry the bread. But since the whole loaf is very difficult to dry, it is simply cut into pieces. Place the baking sheet in the oven and simmer at 100 ° C for about 30-40 minutes, slightly opening the door to allow air to circulate inside.

2. Break the dried bread slices into pieces and place in a food processor bowl or blender container.

3. Close the lid and grind everything for about 7-10 minutes on a pulsating mode, that is, turning the technique on and off so that all the pieces are grinded.

4. Once this happens, pour the cooked bread crumbs into a container with a tight lid, minimizing access to moisture. Take out crackers as you cook meat and fish dishes... Optionally, you can add 0.5 tsp to the mass of crackers. dried garlic - then the aroma of your cooked dishes in breadcrumbs will become even brighter and more intense!

Note to the hostess

1. The list of ingredients that add spice to the breading is almost endless. In addition to dried garlic, bright powders of sweet paprika and turmeric are added to it, so that the dishes are pleasing to the eye. And also crushed fragrant herbs, alone or in combination - for an appetizing aroma. In contact with hot fat, spices actively release essential oils... When they are inside the products, the process is less intense.

2. There are semi-finished products to which bread crumbs categorically refuse to stick. It is good if the sprinkles fly around before getting into the hot oil, because as a result of this, blackness forms in the frying pan, soot begins to emanate from the brazier. If you mix a little bran or oatmeal with bread crumbs, their stickiness will increase significantly - they will reliably wrap cutlets, fish pieces, steaks, etc.

3. The breading is stored for a long time. Her worst enemy is moisture. The dried bread crumbs contain yeast, which in dampness provoke fermentation processes. The result is mold, a change in consistency, a musty smell. This means that it is imperative to select containers that are comfortable for keeping crackers - sealed, not metal. Cloth bags are not suitable, plastic bags - even more so.

Calorie content: Not specified
Cooking time: Not indicated

Bread crumbs are used by chefs all over the world when preparing a variety of dishes. The word breading came to us from the French, who literally mean "bread crumb".
Now the markets and supermarkets are full of packages of ready-made bread crumbs. There is only a complete guarantee of excellent quality. But every hostess needs such a finishing touch in homemade dishes as breading to be of high quality. Therefore, it is better to prepare crispy and flavorful fresh bread crumbs yourself. At the same time, there is a use for stale bread.
Every housewife's cookbook should contain a recipe for homemade bread crumbs. After all, without them, neither meat, nor fish, nor vegetables, nor cutlets will have the correct finished taste. So, we will tell you how to make bread crumbs below.

We need:

- bread - 500 g;
- butter or vegetable oil - 2 tbsp. l .;
- salt - to taste;
- seasonings - to your taste;
- dried garlic - a pinch.

Recipe with photo step by step:

1. Bread must be cut into small slices and sent to the oven to dry a little. If you have a lot of dried bread left over, you can also make breading from it. just inspect it carefully so that there is no mold.




2. When the dried bread has cooled down, you should grind it - grate it or do it in a blender.




3. Sift the resulting bread crumbs through a sieve. If large crumbs remain, grind them again. Heat olive oil or butter, put a little chopped or dried garlic, basil and other spices in it to your liking so that the oil absorbs their aroma. Now pour the bread crumbs into a saucepan or frying pan, add a little salt.




4. Stirring constantly, fry them until they acquire a rich golden color. When the crackers are cool, pour them into a separate container and store in it. These bread crumbs will give the dish a special flavor and aroma.

And such breadcrumbs can be prepared, for example.

Some useful tips

1. It will be very tasty if you mix bread crumbs with chopped and lightly fried walnuts(in proportion: 1 part walnuts you need to take 5 parts of bread crumbs). Try it!
2. You can mix different types of bread for breading - white and rye.
3. For different dishes and the grinding of rusks should be different. When cooking fish or chicken, it is better to grind the crackers coarsely, and for chicken fillets, you need fine finely ground crumbs.
4. Black bread rusks have a darker color, but they also have a richer taste.
Now you know all the secrets of making bread crumbs at home. And from that moment on, all your dishes will have an appetizing golden brown crust and delight household members with an exquisite taste.

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