Breadcrumbs & Panko Crumbs
INGREDIENTS
3 – 4 Slices of Whole Wheat Bread
OR
3 – 4 Slices of White Bread
METHOD
Preheat oven to 150° C.
Cut crusts off of bread.
Cut bread into ½” (12mm) pieces.
Spread on ungreased baking sheet.
Bake for 30 minutes, turning over once. If bread is not completely dry return to oven, checking until completely dry. Do not brown the bread, just dry it.
Let cool and spin in food processor until you have fine crumbs.
Use plain or add your favorite dry spices while spinning.
Keep refrigerated or freeze for extended period.
Note: To make fresh bread crumbs, cut or tear the same fresh bread into pieces and pulse in food processor to the crumb size you like, about 20-30 seconds. If you dry those pieces in the 300° oven for 6 to 8 minutes… you’ll have Panko!
Panko Crumbs
INGREDIENTS
3 – 4 Slices Crustless White Bread
METHOD
Cut crusts off of bread.
Cut a slice of bread into 3 strips. Place in a blender and pulse for a few times until you get a coarse texture.
Pour on a baking sheet with baking paper. Repeat with the rest of breads. Make sure to scatter them evenly on the tray.
Bake in a preheated oven with forced fan at 210ºF (100ºC) for 10 minutes. Remove from the oven and mix the Panko well, scatter evenly and continue to bake for another 10 minutes or until the Panko is dry and crispy.
Cool completely.
How To Store
Place in an airtight container, store at room temperature up to 3 months.
Whole Wheat Panko
Same steps all the way, just use whole wheat crustless bread
