Fresh breadcrumbs are different than your standard dried variety. They are made from fresh bread instead of toasted, and can only be stored for a short period of time. Some recipes will require the use of fresh breadcrumbs, as they don't absorb as much moisture as their dried counterparts. As a general rule of thumb, 1lb. of bread, with the crust removed, will yield approximately 4 cups of fresh breadcrumbs.
- Skill level:
Things you need
- Bread slices
- Food processor
- Airtight container
Stack several slices of thick bread on top of one another. Remove the crusts from the bread using a sharp kitchen knife. You can leave the crust on, if desired, but the texture of the finished breadcrumbs may not be uniform.
Cut the remaining bread into cubes, about 1-inch square in size, or smaller. Discard the excess crust in the garbage or compost pile.
Transfer the bread cubes to a food processor. Turn on the food processor and process for approximately one minute, or until coarse breadcrumbs of approximate uniform size are achieved.
Empty the fresh breadcrumbs into a plastic, airtight container and store in a cool, dry place. Use within two days before discarding any unused portion. Fresh breadcrumbs will not keep as long as dried breadcrumbs.
Tips and warnings
- Fresh breadcrumbs may be frozen, if they won't be used within two days, and will keep for up to two months in the freezer.
- Use any type of bread you like to make fresh breadcrumbs. French bread is often the first choice, but regular white or wheat bread will also work, as well as sourdough, rye or even pumpernickel.
- Dry and fresh breadcrumbs cannot be used interchangeably in recipes. Make sure to check your recipe carefully.
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