Ingredients

Breadcrumbs

This simple ingredient has so many different types. It is important to read a recipe carefully and choose the correct breadcrumbs because they are important to the recipe’s final texture. The two main types of breadcrumbs are dry breadcrumbs and fresh breadcrumbs. Dry breadcrumbs usually make for a finer, crisp texture while fresh have a moist crumbly consistency.

I don’t like to use stale bread to make dry breadcrumbs and prefer to use bread that has been dried in the oven. This is due to the fact that stale bread makes for stale tasting breadcrumbs. When making dry bread crumbs you can either toast the bread or not – each way has a different flavor. Toast bread in the oven at about 300°F turning a few times until it is evenly browned. I let them cool on racks before processing in a food processor or blender, as the slight moisture that remains will make dry breadcrumbs moist.

If you don’t want a toasted flavor, then simply dry the bread in the oven set on warm (this is 175°F on most ovens). Let them cool and then grind.

Fresh (sometimes called moist) breadcrumbs are just that – made with fresh bread. I find that the food processor makes better fresh breadcrumbs than using a blender.

Certainly you can use any type of bread to make your breadcrumbs – whole wheat, French, sourdough, rye, or even cinnamon raisin. Keep in mind that breads vary widely in the amount of fat and calories. I have not found a pre-made breadcrumb at the grocery store worth using.