Easy Small Batch Breadcrumbs (2024)

FAQs

How much bread to make 1 cup of breadcrumbs? ›

Approximately 4 slices of bread will make one cup of crumbs. Onion rolls make great, already seasoned, fresh bread crumbs. One big roll will make about 2 cups of fresh crumbs. A food processor makes perfect fresh bread crumbs in about 30 seconds.

You can use your hands to tear pieces of bread into the size you want, or put the bread into a plastic bag and smash into small pieces using a rolling pin. If you have a food processer, simply drop torn pieces of bread and blitz to the desired texture.

Slice your bread before it dries out (it's easier). Let it dry, then grate the slices on the large holes of a box grater. Alternative method: wrap dry bread in a dish cloth and smash it to bits with a rolling pin.

Crushed Chips Or Pretzels

Look to your pantry for that bag of chip crumbs no one will eat. They are perfect for when you need to substitute in a pinch. They're crispy and crunchy and add lots of texture to a dish. Flavored chips may also add zing to your topping.

To make by hand:

Place dry bread in a sealed bag. Smash with a rolling pin to break into crumbs. Place in a resealable bag, and store in the refrigerator for up to 1 month. If using fresh bread, place slices on a baking sheet and dry out slightly in a 300-degree-Fahrenheit oven for 15 minutes.

1 slice (1.4 ounces) = ¾ cup breadcrumbs. 4 slices = 3 cups breadcrumbs.

Crush unsweetened cereal varieties such as Cheerios, or corn or bran flakes to use in place of breadcrumbs. Easily crush cereal by placing it in a plastic bag and crushing to the desired texture with a rolling pin.

Crackers. Crushed-up crackers make an excellent bread crumb substitute in baked dishes like meatballs or meatloaf. The crackers work just as well as the bread crumbs to hold the meat mixture together, and using varieties like salty saltines or buttery Ritz is a great way to add an extra burst of flavor to your dish.

Can I use panko instead of breadcrumbs? ›

Panko and breadcrumbs can certainly be used interchangeably. Both items are used to serve the same purpose — a crispy topping for baked casseroles, breaded coating for fried foods, and binder for meatballs and veggie burgers.

Tasters overwhelmingly preferred the fresh toasted bread crumbs in every application, praising their crisp texture and toasty flavor. Supermarket crumbs were similarly panned in every application for their gritty, sandy texture. Fresh (untoasted) crumbs and panko were suitable for some tasks but not others.

Processors are not always good for blending small quantities, so if you want a small amount of mayonnaise, Hollandaise, breadcrumbs, pesto or anything else that needs some quick, brief blending, you will find a blender does a better job.

It adds nutritional value to baked goods. Mainly protein, calcium, and vitamin B12 which are all necessary for a heathy diet. But we don't only look for the nutritional benefits when using milk in our bread dough. The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter.

Spread the chunks of bread out in a single layer on a baking sheet and bake until the pieces are crunchy dry and just starting to turn golden (but not burned). This will take 15 to 25 minutes depending on the type of bread you started with.

Use whole or pulverized rolled oats both as breading in fried food and as a binder in dishes. Norton says, "Toast them for more flavor before using and make sure to adjust quantities since rolled oats absorb more liquid than breadcrumbs.

Homemade breadcrumbs are a great way to use up leftover or stale bread. Add dried-out bread to a food processor or blender and pulse to make crumbs, or grate using a box grater. Store them in the fridge or freezer, and use them to add a tasty crunch to savory and sweet dishes.